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A bowl of Mediterranean Lemon Chicken Soup garnished with fresh herbs and lemon slices.

Mediterranean Lemon Chicken Soup

A cozy, lemony chicken soup that feels comforting yet light, perfect for tired days. This avgolemono soup features tender chicken and a silky egg mixture for a creamy broth without any actual cream.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: Greek, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 tablespoons olive oil For cooking the onion
  • 1 medium onion, chopped For base flavor
  • 2 cloves garlic, minced Add after the onion is softened
  • 6 cups chicken broth Homemade or store-bought
  • 1 cup rice Plain white rice, or jasmine/basmati
  • 2 cups cooked chicken, shredded Can be leftover chicken
Avgolemono Mixture
  • 3 large eggs Provides creaminess
  • 1/2 cup fresh lemon juice Squeeze real lemons if possible
  • to taste salt and black pepper To season the soup
Optional Garnishes
  • 1 tablespoon chopped dill or parsley For a fresh finish

Method
 

Preparation
  1. In a pot, cook chopped onion in olive oil until soft. Add garlic and cook for about 30 seconds.
  2. Pour in chicken broth. If using raw chicken, add it now and simmer until cooked through; if using cooked chicken, wait to add it.
  3. Stir in rice and simmer for about 15 minutes until tender.
  4. If using cooked chicken, stir it in now and let heat through.
Making the Avgolemono Mixture
  1. In a bowl, whisk the eggs until smooth, then whisk in the fresh lemon juice.
  2. Slowly ladle in a cup of hot broth from the pot while continuously whisking the egg-lemon mixture to temper it.
  3. Once tempered, turn the pot heat low and slowly pour in the egg-lemon mixture while stirring. Let it heat for a minute or two, ensuring it does not boil.
Final Touches
  1. Taste the soup and adjust seasoning with salt, pepper, and herbs if desired. Enjoy your comforting, creamy soup!

Notes

For best results, keep the heat low after adding the eggs to avoid curdling. Adjust lemon to taste, and serve with warm pita or a salad for a complete meal.