What is Mediterranean lemon chicken soup, and is it the same as Avgolemono?

Mediterranean lemon chicken soup is a broad term for chicken soups featuring prominent lemon flavor, often found in Mediterranean cuisines. While it encompasses various recipes, this specific version is heavily inspired by Avgolemono, a traditional Greek lemon-egg sauce or soup. This recipe combines the classic Avgolemono method (tempering eggs with lemon and hot broth for a creamy texture) with chicken and orzo, making it a hearty and flavorful dish that closely resembles a traditional Greek Avgolemono soup but with a more inclusive 'Mediterranean' label.

Can I make this Mediterranean lemon chicken soup ahead of time?

Yes, you can absolutely make this Mediterranean lemon chicken soup ahead of time! In fact, the flavors often deepen and meld beautifully overnight. Store it in an airtight container in the refrigerator for up to 3-4 days. When reheating, gently warm it on the stovetop over low heat, stirring occasionally. You might find the orzo has absorbed a lot of liquid, so you may need to add a splash more chicken broth or water to reach your desired consistency. Be careful not to boil the soup vigorously after reheating, as this can sometimes affect the egg-thickened broth.

What if my Avgolemono (egg-lemon mixture) curdles in the soup?

Curdling of the Avgolemono mixture is a common concern but usually preventable. It happens when the eggs are added too quickly or to a broth that's too hot, causing them to cook instantly. The key is proper tempering: slowly whisking hot broth into the egg-lemon mixture to gradually raise its temperature before adding it back to the main pot. Always remove the main pot from the heat before adding the tempered egg mixture, and never boil the soup after the Avgolemono has been incorporated. If it does curdle slightly, don't despair! You can sometimes recover it by whisking vigorously off the heat, or for a smoother result, strain the soup through a fine-mesh sieve to remove any small egg clumps.

Can I use chicken thighs instead of breasts for this Mediterranean lemon chicken soup?

Absolutely! Chicken thighs are a fantastic alternative to chicken breasts in this Mediterranean lemon chicken soup. They tend to be more flavorful and stay juicier due to their higher fat content. If using raw chicken thighs, cook them in the broth for a similar amount of time (around 20-25 minutes, or until cooked through) before shredding. You'll get a richer, more robust flavor profile that many prefer. Enjoy experimenting with your Mediterranean lemon chicken soup!

Mediterranean Lemon Chicken Soup: 7 Irresistible Reasons to Make This Comforting Dish Tonight

Name: Mediterranean Lemon Chicken Soup
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 4 cloves garlic, minced; 6 cups chicken broth, low sodium; 1 cup water (or more broth); 2 cooked chicken breasts, shredded (or 1 lb boneless, skinless chicken breasts, raw); 1/2 cup orzo pasta (or short grain rice); 3 large eggs; 1/4 cup fresh lemon juice (from 2-3 lemons); Zest of 1 lemon; 1/4 cup fresh dill, chopped, plus more for garnish; Salt and freshly ground black pepper to taste

Ingredients

Scale

2 tablespoons olive oil
1 large yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
6 cups chicken broth, low sodium
1 cup water (or more broth)
2 cooked chicken breasts, shredded (or 1 lb boneless, skinless chicken breasts, raw)
1/2 cup orzo pasta (or short grain rice)
3 large eggs
1/4 cup fresh lemon juice (from 2-3 lemons)
Zest of 1 lemon
1/4 cup fresh dill, chopped, plus more for garnish
Salt and freshly ground black pepper to taste

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Instructions

Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté for 5-7 minutes until softened and translucent.
Step 2: Add carrots and celery to the pot. Cook for another 5-7 minutes until slightly softened. Stir in minced garlic and cook for 1 minute until fragrant.
Step 3: If using raw chicken, add chicken breasts to the pot and briefly sear on all sides for 2-3 minutes per side until lightly browned. If using pre-cooked shredded chicken, skip this step for now.
Step 4: Pour in chicken broth and water. If raw chicken was added, bring to a gentle simmer and cook for 15-20 minutes, or until chicken is fully cooked through. Remove cooked chicken, set aside to cool, then shred.
Step 5: Add orzo (or rice) to the simmering broth. Cook according to package directions (8-10 minutes for orzo), stirring occasionally to prevent sticking. The orzo should be al dente.
Step 6: While the orzo cooks, prepare the Avgolemono mixture. In a medium bowl, whisk the eggs vigorously until light and frothy. Gradually whisk in the fresh lemon juice until well combined.
Step 7: To temper the egg mixture, slowly ladle about 1 cup of the hot broth from the soup into the egg-lemon mixture, whisking constantly. Repeat with another cup of hot broth.
Step 8: Remove the soup pot from the heat. Slowly pour the tempered egg-lemon mixture back into the main soup pot, whisking continuously as you pour. Continue whisking gently for 1-2 minutes until the soup thickens slightly and becomes creamy. Do not boil after adding eggs.
Step 9: Return the shredded chicken to the pot. Stir in the fresh dill and lemon zest. Taste and adjust seasonings with salt, pepper, and additional lemon juice if desired.
Step 10: Serve the Mediterranean lemon chicken soup immediately, garnished with extra fresh dill sprigs and a lemon slice.

Notes

For best results, use fresh lemons and high-quality chicken broth. The Avgolemono (egg-lemon mixture) is key to the soup's creamy texture; ensure to temper the eggs slowly to prevent scrambling. Leftovers can be stored in the refrigerator for up to 3 days and may require a splash of water or broth when reheating.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Dishes & Savory Recipes
Cuisine: Mediterranean

Nutrition

Serving Size: 1.5 cups
Calories: 385 kcal
Sugar: 4 g
Sodium: 720 mg
Fat: 15 g
Saturated Fat: 4 g
Unsaturated Fat: 10 g
Trans Fat: 0.1 g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 125 mg

Ingredients

Instructions

Notes

Nutrition

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