Description
This Mediterranean Lemon Chicken Soup is a bright and comforting bowl of goodness made with tender chicken, vibrant lemon, and a medley of vegetables and herbs. Inspired by classic Mediterranean flavors like garlic, olive oil, oregano, and fresh lemon juice, this soup is perfect for cooler days or when you need a healthy, refreshing boost. It’s simple, nutritious, and full of flavor—ready in under an hour!
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Ingredients
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1 lb (450 g) boneless, skinless chicken breast or thighs
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1 tbsp olive oil
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1 small onion, diced
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2 garlic cloves, minced
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2 carrots, diced
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2 celery stalks, diced
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1 tsp dried oregano
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½ tsp dried thyme
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Salt and pepper to taste
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6 cups (1.5 liters) low-sodium chicken broth
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1 bay leaf
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½ cup (90 g) orzo or small pasta (optional)
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Juice of 2 lemons (about 4 tbsp)
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1 egg yolk (for added richness, optional)
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Fresh parsley, chopped (for garnish)
Optional Add-ins:
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Baby spinach or kale
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A pinch of red pepper flakes for a mild kick
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A bit of grated Parmesan or crumbled feta on top
Instructions
Step 1: Sauté Aromatics
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Heat olive oil in a large soup pot over medium heat.
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Add diced onion, carrots, and celery. Sauté for 4–5 minutes until slightly softened.
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Add minced garlic, oregano, and thyme. Cook for another minute until fragrant.
Step 2: Add Chicken and Broth
4. Place whole chicken breast or thighs into the pot.
5. Pour in the chicken broth and add bay leaf. Season with salt and pepper.
6. Bring to a boil, then reduce to a simmer.
7. Cover and simmer for 20–25 minutes, until the chicken is fully cooked.
Step 3: Shred Chicken & Add Pasta
8. Remove the chicken from the pot and shred with two forks.
9. Return shredded chicken to the pot.
10. If using orzo or small pasta, stir it in now and cook for another 8–10 minutes until tender.
Step 4: Add Lemon & Egg Yolk (Optional)
11. In a small bowl, whisk lemon juice with egg yolk (if using).
12. Slowly ladle in a bit of hot soup into the lemon mixture to temper, then stir it back into the pot.
13. This adds a creamy texture without cream.
14. Simmer for 2 more minutes. Do not boil after adding egg yolk.
Step 5: Taste, Garnish & Serve
15. Adjust salt, pepper, and lemon juice to taste.
16. Remove bay leaf.
17. Serve hot, garnished with fresh parsley and optional feta or spinach.
Notes
Use Fresh Lemon Juice – The bright citrus flavor is key.
Don’t Overcook the Pasta – Add it near the end to avoid mushy texture.
Egg Yolk is Optional – For a creamy avgolemono-style touch.
Double the Batch – Great for freezing and meal prep.
Add Greens – Toss in spinach or kale at the end for extra nutrients.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Cuisine: Mediterranean – Healthy Comfort Food