Mediterranean Lemon Chicken Soup: Bright, Hearty & Soul-Soothing

When the weather cools down and your body craves something nourishing, nothing hits the spot quite like a warm bowl of Mediterranean Lemon Chicken Soup. It’s fresh, comforting, and has that perfect balance of tangy lemon, tender chicken, and a light, velvety broth. Each spoonful feels like sunshine on a cloudy day.
I first made this soup on a quiet Sunday afternoon when I wanted something that felt both comforting and refreshing. The citrusy aroma filled my kitchen as it simmered — and one taste later, I knew this recipe was a keeper. Since then, it’s become a staple right alongside my Slow Cooker Amish Corn Chowder and Mexican Street Corn Soup.

Mediterranean Lemon Chicken Soup

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A bright and cozy soup made with tender chicken, orzo, lemon, and fresh herbs in a nourishing broth. Inspired by Mediterranean flavors, this soup is the perfect blend of refreshing citrus and comfort.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 bowls

Course: Dinner, Lunch, Soup

Cuisine: Greek-Inspired, Mediterranean

Calories: 290

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 cup orzo or small pasta
• 2 cups cooked shredded chicken
• 1 teaspoon dried oregano
• Salt and black pepper, to taste
• 1 large lemon, zested and juiced
• 2 egg yolks (optional)
• Fresh parsley for garnish
• 1 cup baby spinach (optional)
• 0.25 cup crumbled feta cheese (optional)
• Extra lemon wedges for serving

Equipment

• large pot
• cutting board and knife
• wooden spoon
• Small bowl for tempering eggs
• whisk

Method

 

1. In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes, until softened. Stir in the garlic and cook for 1 more minute.
2. Pour in the chicken broth and bring to a simmer. Add oregano, salt, and pepper. Stir in the shredded chicken and let simmer for about 10 minutes.
3. Add orzo to the pot and cook for 8–10 minutes, stirring occasionally, until tender.
4. In a small bowl, whisk egg yolks with lemon juice and zest. Slowly add a ladle of hot soup to temper the eggs while whisking. Gently stir the lemon mixture back into the pot. Cook on low heat for 2 minutes until slightly thickened. Do not boil.
5. Stir in chopped parsley and spinach (if using). Taste and adjust lemon or salt. Serve hot with extra lemon wedges and a sprinkle of feta, if desired.

Nutrition

Calories: 290kcalCarbohydrates: 26gProtein: 22gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 105mgSodium: 610mgPotassium: 450mgFiber: 2gSugar: 4gVitamin A: 4800IUVitamin C: 11mgCalcium: 65mgIron: 2mg

Notes

For extra creaminess, use egg yolks whisked with lemon (Avgolemono style). For a lighter version, skip the yolks. Add baby spinach at the end to keep it vibrant. This soup also works well with rice or cauliflower rice as a pasta alternative.

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Why You’ll Love Mediterranean Lemon Chicken Soup

This soup is a lighter take on classic chicken soup, inspired by Mediterranean flavors. It combines tender chicken, fresh vegetables, and orzo pasta in a lemony broth that’s both soothing and refreshing. The bright citrus cuts through the richness, making it perfect year-round — especially when you’re craving something wholesome yet flavorful.
If you love fresh and cozy recipes like my Slow Cooker Mexican Chicken or Spinach Cottage Cheese Egg Bake, this one fits right in your kitchen lineup.

Ingredients You’ll Need

For the Soup:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 cup orzo or small pasta
• 2 cups cooked shredded chicken
• 1 teaspoon dried oregano
• Salt and black pepper, to taste
• 1 large lemon (zested and juiced)
• 2 egg yolks (optional for creaminess)
• Fresh parsley for garnish

Optional Add-ins:

• 1 cup baby spinach
• ¼ cup crumbled feta cheese
• Extra lemon wedges for serving

If you love using bright flavors like lemon, you’ll also adore my Pineapple Christmas Balls — sweet, refreshing, and perfect for light dessert pairing.

How to Make Mediterranean Lemon Chicken Soup

Step 1: Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes, until softened and fragrant. Stir in the garlic and cook for 1 more minute.

Step 2: Add Broth and Chicken

Pour in the chicken broth and bring to a simmer. Add the oregano, salt, and pepper. Stir in the shredded chicken and let it cook for about 10 minutes to blend the flavors.

Step 3: Cook the Orzo

Add orzo (or your preferred pasta) to the pot and cook for 8–10 minutes, or until tender. Stir occasionally to prevent sticking.

Step 4: Add Lemon & Creamy Finish

In a small bowl, whisk egg yolks with lemon juice and zest. Slowly pour a ladle of hot soup into the bowl while whisking to temper the eggs. Then, gently stir the lemon mixture back into the soup. Cook on low heat for 2 minutes until slightly thickened. Do not boil.

If you love creamy textures like this, try my Creamy Beef Noodle Bake — it’s the comfort-food version of the same cozy, rich feeling.

Step 5: Garnish & Serve

Stir in chopped parsley and spinach (if using). Taste and adjust lemon or salt as needed. Serve hot with extra lemon wedges and a sprinkle of feta.

Tips for Perfect Lemon Chicken Soup

Use Fresh Lemon Juice: Bottled lemon juice won’t give that bright flavor.
Temper the Eggs Slowly: To prevent curdling, add hot broth to eggs gradually.
Add Spinach at the End: Keeps it vibrant and fresh.
Make It Cream-Free: Skip the egg yolks for a lighter, broth-based soup.

For more cozy and flavor-balanced recipes, my Christmas Bread Recipe makes a great pairing with this soup.

How to Store and Reheat

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze without the orzo (it can get mushy) for up to 2 months. Add fresh pasta when reheating.
Reheating: Warm on the stove over low heat. Add broth or water if the soup thickens.

Flavor Variations

1. Greek Avgolemono Style: Add more lemon and egg for a silkier texture.
2. Herb-Loaded Soup: Add fresh dill, thyme, or basil for a deeper Mediterranean note.
3. Low-Carb Version: Swap orzo for cauliflower rice.
4. Spicy Citrus Twist: Add red pepper flakes and extra lemon zest.

For bold flavor variations, my Philly Cheesesteak Bowl is another dish where small changes make big taste differences.

Frequently Asked Questions

1. Can I make this in a slow cooker?
Yes! Combine everything except orzo and lemon mixture in the slow cooker. Cook on LOW for 6 hours. Add orzo during the last 30 minutes and lemon mixture just before serving.
2. Can I make it dairy-free?
Absolutely! Skip the egg yolks and feta. The soup is naturally rich and flavorful without them.
3. Can I use rice instead of orzo?
Yes, rice works great. Just cook until tender before adding the lemon mixture.
4. How do I make it extra creamy?
Add a splash of cream or stir in a spoonful of Greek yogurt at the end.

The Final Bite: Bright, Cozy & So Nourishing

This Mediterranean Lemon Chicken Soup is sunshine in a bowl — tangy, hearty, and bursting with freshness. It’s the perfect mix of comfort and brightness, ideal for busy weeknights, cozy weekends, or when you just need something that feels good for the soul. Serve it with crusty bread or a slice of my Christmas Bread Recipe for the ultimate wholesome meal.