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Bowl of Mediterranean Lemon Chicken Soup with shredded chicken, orzo, carrots, celery, fresh dill, and silky lemon broth.

Mediterranean Lemon Chicken Soup

A bright and comforting Mediterranean-inspired chicken soup made with tender chicken, vegetables, orzo, fresh herbs, and a silky egg-lemon broth.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 Servings
Course: Soup
Cuisine: Mediterranean-inspired
Ingredients Method Notes

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken breasts or thighs
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion diced
  • 2 medium carrots peeled and sliced or diced
  • 2 celery stalks diced
  • 4 garlic cloves minced
  • 8 cups low-sodium chicken broth
  • 3/4 cup dry orzo pasta
  • 2 large eggs
  • 1/3 cup fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon dried oregano
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh parsley
  • 1 bay leaf
  • Salt to taste
  • Freshly ground black pepper to taste

Method
 

  1. Pat the chicken dry and season lightly with salt and black pepper.
  2. Heat the olive oil in a large Dutch oven or soup pot over medium heat.
  3. Add the onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to soften.
  4. Add the garlic and dried oregano. Cook for 30–60 seconds, stirring constantly, until fragrant.
  5. Pour in the chicken broth and scrape the bottom of the pot to release any flavorful browned bits.
  6. Add the chicken and bay leaf. Bring the broth to a gentle boil, then reduce to a simmer.
  7. Partially cover and simmer for 15–20 minutes, or until the chicken is completely cooked through.
  8. Transfer the chicken to a plate and allow it to cool slightly. Shred into bite-size pieces using two forks.
  9. Add the orzo to the simmering broth and cook for 7–9 minutes, or according to package directions, stirring occasionally.
  10. Meanwhile, whisk the eggs in a medium bowl until smooth.
  11. Add the fresh lemon juice and lemon zest to the eggs and whisk until combined.
  12. While whisking constantly, very slowly add approximately 1 cup of hot soup broth to the egg-lemon mixture to temper the eggs.
  13. Reduce the soup to low heat.
  14. Slowly pour the tempered egg-lemon mixture into the soup while gently stirring.
  15. Return the shredded chicken to the pot.
  16. Stir in the fresh dill and parsley.
  17. Warm gently over low heat for another 2–3 minutes. Do not allow the soup to return to a hard boil.
  18. Remove the bay leaf.
  19. Taste and adjust with additional salt, black pepper, or fresh lemon juice as desired.
  20. Allow the soup to rest for 5 minutes before serving.

Notes

Use freshly squeezed lemon juice for the best flavor.
After adding the egg-lemon mixture, keep the soup over low heat and avoid a hard boil.
Temper the eggs slowly by whisking hot broth into them a little at a time. This prevents the eggs from scrambling.
Orzo continues absorbing liquid after cooking. If leftover soup becomes too thick, add a splash of chicken broth while reheating.
For a shortcut, replace the raw chicken with about 3 cups of shredded cooked chicken and add it near the end.
Cooked rice can replace the orzo if desired.
For freezing, the best results come from freezing the chicken-and-vegetable broth base before adding the orzo and egg-lemon mixture.