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

Mediterranean Lemon Chicken Soup

A bright and comforting Greek lemon soup made easy in one pot, featuring chicken, rice, and a silky egg-lemon mixture for a cozy dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Greek, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Boneless skinless chicken thighs or breasts You can also use shredded rotisserie chicken.
  • 1 tablespoon Olive oil For sautéing.
  • 1 medium Onion, chopped Adds sweetness and depth.
  • 3 cloves Garlic, minced Adjust according to taste.
  • 6 cups Chicken broth Use a good quality broth for the best flavor.
  • 1 cup White rice Classic choice for this soup.
  • 2 medium Fresh lemons, juiced Taste as you go for desired brightness.
  • 2 large Eggs The heart of avgolemono; makes the soup creamy.
  • to taste teaspoon Salt and pepper Adjust at the end after adding lemon.
  • optional Dill or parsley, chopped For a fresh finish.

Method
 

Preparation
  1. Heat olive oil in a medium or large pot over medium heat.
  2. Add chopped onion and cook until softened, about 4 to 5 minutes. Stir in minced garlic for another 30 seconds.
Cooking the Chicken
  1. Add the chicken and pour in the chicken broth. Bring to a gentle simmer.
  2. Cook until the chicken is done, about 12 to 18 minutes depending on thickness. Remove the chicken, shred it, and return it to the pot.
Cooking the Rice
  1. Stir in the rice and simmer until tender, ensuring to keep the heat at a gentle simmer.
Making the Lemon Egg Mixture
  1. In a bowl, whisk the eggs until smooth, then whisk in the fresh lemon juice.
  2. Ladle in a little hot broth from the pot while continuously whisking until the mixture feels warm.
Finishing the Soup
  1. Lower the heat on the pot and slowly pour the warm lemon egg mixture into the soup while stirring.
  2. Heat gently for a minute or two, ensuring not to boil after adding the eggs. Adjust seasoning with salt and pepper, and stir in chopped dill if desired.

Notes

Leftovers can be stored in the fridge for up to 3 days. Reheat gently, adding broth or water if it thickens. For freezing, do so before adding the lemon and egg mixture to maintain texture.