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Mediterranean Lemon Chicken Soup

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This Mediterranean Lemon Chicken Soup (Avgolemono) is a creamy, comforting, and flavorful dish made with tender chicken, orzo, and a silky lemon-egg broth. A Greek classic, this soup is easy to prepare, naturally creamy without heavy cream, and perfect for a cozy meal any time of the year!

Ingredients

For the Soup:

  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon ground turmeric (optional, for color & depth)
  • 6 cups chicken broth
  • 2 cups cooked shredded chicken (rotisserie works great!)
  • 1 cup orzo or rice
  • 2 large eggs
  • Juice of 2 lemons, freshly squeezed
  • Salt & black pepper, to taste
  • Fresh dill, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions

  1. Sauté the Aromatics:

    • Heat olive oil in a large pot over medium heat.
    • Add onion, celery, and garlic. Sauté for 3-4 minutes until softened.
    • Stir in oregano, turmeric, salt, and black pepper for added flavor.

  2. Add the Broth & Chicken:

    • Pour in the chicken broth and bring to a gentle boil.
    • Stir in orzo or rice, then reduce heat and let simmer for 10-12 minutes until the grains are tender.
    • Add shredded chicken and allow it to warm through.

  3. Prepare the Lemon-Egg Mixture (Avgolemono Style):

    • In a medium bowl, whisk together eggs and lemon juice until smooth.
    • Slowly ladle in 1 cup of hot broth, whisking constantly to temper the eggs (this prevents curdling).
    • Gradually pour the tempered mixture back into the soup, stirring continuously to create a silky, creamy texture.

  4. Final Touches & Serving:

    • Let the soup simmer for 2 minutes—avoid boiling to keep the texture smooth.
    • Taste and adjust seasoning if needed.
    • Garnish with fresh dill and serve hot with lemon wedges.

Notes

  • To prevent eggs from curdling, whisk continuously while adding hot broth.
  • For a tangier soup, squeeze extra lemon juice just before serving.
  • For a low-carb version, substitute orzo/rice with cauliflower rice.
  • For a vegetarian option, replace chicken with chickpeas and use vegetable broth.

Find it online: https://thefamilycooking.com/mediterranean-lemon-chicken-soup/