If you’re craving a cozy bowl of comfort with a vibrant twist, this Mediterranean Lemon Chicken Soup will absolutely make your day! Lively, lemony, and brimming with nourishing veggies and tender chicken, it’s the ultimate blend of zesty Mediterranean flavors and soothing homemade warmth—all in just about 30 minutes.
Why You’ll Love This Recipe
- Bright & Zesty Flavor: Fresh lemon juice gives this Mediterranean Lemon Chicken Soup a burst of citrus that wakes up your taste buds.
- Weeknight-Friendly: It comes together in just 30 minutes and transforms leftover chicken into something entirely special—hello, easy dinner!
- Naturally Nourishing: Packed with zucchini, cauliflower rice, and pasture-raised eggs, this soup is protein-rich, veggie-loaded, and naturally gluten-free.
- Velvety, Creamless Texture: Egg yolks create a delicate, creamy consistency without the need for dairy—so it feels indulgent but remains light and fresh.
Ingredients You’ll Need
Each ingredient in this Mediterranean Lemon Chicken Soup brings something essential to the party—from a golden, garlicky base to the sunny hit of fresh lemon. These simple components transform into a soup that’s nourishing, lively, and impossible not to love!
- Olive oil: Sets the tone with rich, heart-healthy flavor and helps the shallots and garlic gently tenderize.
- Large shallot, finely diced: Offers a mellow, slightly sweet oniony note that forms the aromatic foundation of the soup.
- Garlic cloves, minced: A Mediterranean must—fragrant, savory, and oh-so-warming.
- Sea salt: Brightens all the flavors and ensures the soup tastes balanced and savory.
- Two small zucchini, grated: Adds summery color, plumps up your veggie content, and melts into the broth for subtle texture.
- Fresh thyme: Gives the whole soup an herby, Mediterranean garden twist—don’t skip this!
- Pulled cooked chicken (pasture-raised, if possible): A fabulous use for leftovers, making this soup filling and extra flavorful.
- Chicken broth: The backbone of Mediterranean Lemon Chicken Soup; use good-quality broth for the most comforting, rich flavor.
- Pasture-raised egg yolks: Whisked with lemon to create the signature creamy, velvety finish without a drop of cream.
- Lemons, juiced: The star of the show—choose bright, juicy lemons for maximum freshness and zing!
- Cauliflower rice: Adds body and wholesome texture, keeping things grain-free and ultra nourishing.
- Fresh ground black pepper: Finishes the soup with gentle warmth and depth.
Variations
There are so many ways to make Mediterranean Lemon Chicken Soup your own! This recipe is endlessly flexible, so you can swap ingredients or add new ones based on what you have on hand or your personal preferences.
- Grain Swap: Replace cauliflower rice with orzo, brown rice, or cooked quinoa for a heartier, classic touch.
- Add Greens: Stir in a handful of baby spinach or kale in the final minute for a pop of color and bonus nutrition.
- Herb Boost: Brighten things up with fresh dill or parsley for a slightly different Mediterranean twist.
- Vegetarian Option: Use chickpeas or white beans instead of chicken and swap the broth for vegetable stock for a lovely plant-based bowl.
How to Make Mediterranean Lemon Chicken Soup
Step 1: Sauté Aromatics
Start by melting your olive oil in a large pot over medium heat. Add the shallots, garlic, and sea salt, and stir constantly. In just about a minute, these will become gloriously fragrant and slightly golden—don’t wander off, because garlic can burn fast!
Step 2: Soften Zucchini
Grate your zucchini (no need to peel!) and add it right into the pot. Cook for another minute, just until the zucchini becomes tender and melds beautifully with the aromatics. This step sneaks in tender, nutritious veggies that practically disappear into the broth.
Step 3: Add Chicken, Thyme, and Broth
Stir in the fresh thyme, pulled cooked chicken, and chicken broth. Bring everything up to a gentle boil, then lower to a simmer, cover, and let those flavors mingle for 10 minutes. Your kitchen will already be smelling like a Mediterranean bistro!
Step 4: Prepare Eggs & Lemon
While the soup is simmering, separate your egg yolks and juice your lemons, placing them in separate bowls. Be sure one bowl is large enough to allow you to add some hot broth for tempering. This step makes sure your eggs create that lush, creamy texture—without any risk of scrambling.
Step 5: Temper & Add Egg-Lemon Mixture
Once the soup has simmered, uncover and lower the heat. Whisk your egg yolks and lemon juice together, then slowly ladle in a bit of hot broth while whisking (this is the magic step that keeps the eggs silky, not curdled!). Pour this vibrant mixture into the soup base and give it a gentle stir.
Step 6: Finish with Cauliflower Rice & Season
Add your cauliflower rice and keep stirring gently, letting everything blend together. Remove from the heat, finish with black pepper, and give it a taste—adjust salt or lemon if needed. Serve the Mediterranean Lemon Chicken Soup immediately, garnished with extra lemon wedges and fresh thyme!
Pro Tips for Making Mediterranean Lemon Chicken Soup
- Egg Tempering Magic: Always add hot broth to the eggs slowly while whisking—you’ll get a creamy soup with zero risk of scrambled eggs.
- Zest Before You Juice: For an extra lemony aroma, grate some zest into the pot before adding juice. Just a pinch makes the Mediterranean Lemon Chicken Soup even brighter!
- Upgrade Your Chicken: Using leftover rotisserie or home-roasted chicken? Chop or shred it evenly so every spoonful is loaded with juicy, tender bites.
- Don’t Overcook Cauliflower Rice: Add cauliflower rice at the very end—the heat of the soup “cooks” it enough, keeping the texture light and fluffy.
How to Serve Mediterranean Lemon Chicken Soup
Garnishes
A shower of fresh thyme leaves and a generous wedge of lemon are my favorite finishing touches—they look stunning and add a final zing to each bowl. For extra flair, try a drizzle of olive oil or a crack of fresh black pepper right before serving.
Side Dishes
This soup shines alongside warm pita, crusty whole-grain bread, or a crisp Greek salad. If you’re feeling extra, serve it with a little plate of olives, feta, and roasted veggies for a Mediterranean mezze vibe!
Creative Ways to Present
For a special dinner, serve the Mediterranean Lemon Chicken Soup in wide bowls with extra lemon and a swirl of good olive oil. Or, ladle it into mugs for a cozy lunch—perfect for sipping at your desk or wrapped up on the couch.
Make Ahead and Storage
Storing Leftovers
Let any leftover Mediterranean Lemon Chicken Soup cool fully before transferring to airtight containers. It’ll keep happily in the fridge for up to 3 days and is the best kind of bright, make-ahead lunch.
Freezing
You can freeze this soup, but be aware that egg-thickened broths can sometimes separate slightly after thawing. Freeze in individual containers for quickest reheating, and give it a good stir while warming to bring everything back together.
Reheating
Gently reheat Mediterranean Lemon Chicken Soup over low heat on the stove, stirring every so often—don’t let it boil, or the creamy egg texture can get grainy. Add a fresh squeeze of lemon right before serving to bring the flavors back to life!
FAQs
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Can I make Mediterranean Lemon Chicken Soup without eggs?
Absolutely! The eggs add a silky texture, but you can skip them if you’re egg-free—just finish the soup with an extra splash of lemon juice and a drizzle of olive oil for brightness.
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Can I use raw chicken instead of pre-cooked?
If you don’t have pre-cooked chicken, simply dice raw chicken breast or thigh and simmer in the broth for about 15 minutes, or until fully cooked, before proceeding with the remaining steps.
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Is Mediterranean Lemon Chicken Soup good for meal prep?
Yes! This soup holds well in the fridge and tastes even better the next day. Just remember to gently reheat it—slow and steady keeps the texture dreamy.
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Can I add pasta or other grains?
Certainly! Orzo, brown rice, or cooked quinoa all work beautifully—just stir in pre-cooked grains at the end so they don’t overcook and lose texture.
Final Thoughts
I hope you’ll treat yourself to a pot of this Mediterranean Lemon Chicken Soup soon—it’s like a bowl of sunshine that’s easy enough for any night! Please let me know how you make yours, and don’t be afraid to put your own spin on it. Happy cooking, friend!
Print
Mediterranean Lemon Chicken Soup Recipe
- Prep Time: 15 min
- Cook Time: 15 min
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
This Mediterranean Lemon Chicken Soup is a comforting and flavorful dish that is perfect for any day of the week. Packed with zucchini, cauliflower rice, and a bright lemony broth, this soup is a delicious way to use up leftover cooked chicken.
Ingredients
Ingredients:
- 1 tablespoon olive oil
- 1 large shallot, finely diced
- 3 garlic cloves, minced
- 1 teaspoon sea salt
- 2 small zucchini, grated
- 1 teaspoon fresh thyme, plus extra for garnish
- 4 cups pulled leftover cooked chicken, skinless (pasture-raised if possible)
- 5 cups chicken broth
- 2 pasture-raised egg yolks*
- 3 large lemons, juiced (about 1/3 cup)
- 3 cups cauliflower rice
- 1/4 teaspoon fresh ground black pepper
Instructions
- Melt the olive oil: In a large pot over medium heat. Once the oil is hot, add the shallots, garlic, and salt. Cook until translucent, about 1 minute, stirring constantly to avoid burning.
- Add zucchini: Cook for another minute until softened.
- Add thyme, chicken, and broth: Bring to a boil then reduce to a simmer. Cover and simmer for 10 minutes.
- Prepare egg yolk and lemon juice: Whisk the egg yolks and lemon juice together in separate bowls. Temper the eggs by slowly pouring in hot broth.
- Add egg and lemon mixture: Pour into the soup pot, add cauliflower rice. Remove from heat, add black pepper.
- Serve: Garnish with thyme leaves and lemon wedges. Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 3g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 180mg
