If you’re looking for a comforting soup that’s both light and satisfying, this Mediterranean Lemon Chicken Soup is just the thing. With tender shredded chicken, aromatic herbs, a pop of fresh lemon, and hearty rice or orzo, this dish brings together bold Mediterranean flavors in a warm, soothing bowl. It’s ideal for cozy dinners, easy meal prep, or anytime you want a wholesome, flavorful meal.
This soup is inspired by classic Greek Avgolemono, but with a simpler twist—no eggs, just clean, bright flavors that shine through with every spoonful. The lemony broth is the real star here, offering a zesty lift that pairs beautifully with the savory chicken and fresh herbs.
Why You’ll Love This Soup
- Bright and refreshing
Lemon juice and zest give the broth a lively flavor without overpowering it. - Comforting yet light
Perfectly balanced for all seasons—hearty enough for cold days, but not too heavy. - Simple ingredients, big flavor
Basic pantry staples like chicken, broth, and rice become something special with Mediterranean herbs and citrus. - Meal prep friendly
Easy to make ahead and reheat throughout the week without losing flavor. - Naturally gluten-free
Use rice instead of orzo for a completely gluten-free version.
Ingredients You’ll Need
For the Soup Base:
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (homemade or store-bought)
- 2 cups cooked shredded chicken (rotisserie or homemade)
- 1/2 cup white rice or orzo pasta
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
For the Lemon Finish:
- Zest of 1 lemon
- Juice of 2 lemons (about 1/4 cup)
- 1 tablespoon chopped fresh dill or parsley
- Optional: lemon slices for garnish
Step-by-Step Instructions
1. Sauté Aromatics
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until soft and translucent. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
2. Build the Broth
Pour in the chicken broth, then add the oregano, thyme, salt, and pepper. Stir to combine. Bring the broth to a gentle boil.
3. Cook the Rice or Orzo
Add the rice or orzo to the pot. Reduce heat to a simmer and cook for 10–15 minutes, or until the rice is tender. Stir occasionally to prevent sticking.
4. Add Chicken and Lemon
Stir in the shredded chicken and let it warm through for 5 minutes. Add the lemon zest and juice, then taste and adjust seasoning. Add more lemon for extra brightness if desired.
5. Garnish and Serve
Ladle the soup into bowls and top with chopped dill or parsley. Add a lemon slice for extra flair and freshness.
Texture and Flavor Notes
The soup has a silky broth, tender chicken, and soft grains of rice or orzo that soak up the lemony goodness. Each spoonful offers a clean, bright taste, complemented by the herbal notes of oregano and thyme. It’s the kind of dish that feels nourishing without being heavy.
Serving Suggestions
- Pair with warm pita or crusty bread for a complete meal.
- Add a side of hummus or Greek salad for a Mediterranean feast.
- Serve with a light white wine like Sauvignon Blanc for a fresh pairing.
Tips for Success
- Use rotisserie chicken for a quick shortcut that still adds plenty of flavor.
- Adjust the lemon to your taste; some like it tangy, some prefer a milder citrus note.
- Add greens like spinach or kale at the end for extra nutrients and color.
- For a thicker soup, mash a few spoonfuls of rice into the broth before serving.
Variations
- Avgolemono-inspired: Whisk 2 eggs with lemon juice, then slowly add hot broth to temper before stirring into the soup for a creamy finish.
- Vegetarian version: Use veggie broth and chickpeas instead of chicken.
- Spicy twist: Add a pinch of red pepper flakes for a little heat.
- With pasta: Swap rice for small pasta like orzo or ditalini for a different texture.
Storage and Reheating
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat gently on the stovetop or microwave. Add a splash of broth or water if it thickens.
- Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Frequently Asked Questions
Can I use leftover chicken?
Yes! This soup is perfect for using up leftover roasted or grilled chicken.
What’s the best broth to use?
A good-quality low-sodium chicken broth works best. Homemade adds the most depth, but store-bought is fine.
Can I make it in a slow cooker?
Yes. Add all ingredients except lemon and herbs to the slow cooker. Cook on low for 4–5 hours, then stir in lemon juice and herbs before serving.
Is it kid-friendly?
Absolutely. Kids usually enjoy the mild flavors, and you can control the lemon and herbs to their liking.
Final Thoughts
This Mediterranean Lemon Chicken Soup is a wholesome, vibrant meal that brings comfort and freshness together in one bowl. It’s simple, satisfying, and endlessly adaptable to your taste or pantry. Whether you serve it for dinner, meal prep it for the week, or share it with guests, this soup will leave you feeling nourished and refreshed.
Give it a try and let the bright citrus and savory broth warm you from the inside out.
