This Mediterranean lemon chicken soup has chicken thighs, orzo, vegetables, baby spinach, and fresh dill in a bright, silky lemon broth. An egg-lemon finish creates a creamy texture without cream or flour.
This Mediterranean lemon chicken soup is hearty, comforting, and full of flavor. Boneless, skinless chicken thighs, orzo, vegetables, and baby spinach come together in a silky, lemony broth finished with fresh dill. The secret is an egg-lemon mixture that gives the broth a wonderfully creamy texture without adding cream or flour.
What I especially love about this soup is how substantial it is without feeling heavy. The lemon adds just enough flavor, while the dill seasons the soup beautifully. Even my husband, who isn’t usually much of a soup enthusiast, was looking forward to having it again after our first test!
If you enjoy the combination of chicken and lemon, you might also like my lemon chicken orzo pasta or Greek chicken and rice. Both bring those fresh, Mediterranean-inspired flavors to the dinner table.
Reasons to Love This Recipe
Ingredients at a Glance
Soup Ingredients
- Boneless, Skinless Chicken Thighs. Chicken thighs stay tender and juicy as they simmer in the broth. They’re also forgiving if you cook them a little longer than intended. I prefer them over chicken breasts for this recipe.
- Onion, Carrots, and Celery. These vegetables build the soup’s base and add plenty of texture. Peeling the carrots is optional. I’ve made this soup both ways and couldn’t tell the difference.
- Garlic, Oregano, and Bay Leaf. These ingredients add depth of flavor and complement the fresh lemon and dill without overpowering them.
- Low-Sodium Chicken Broth or Stock. Broth or stock forms the base of the soup. Using a low-sodium version lets you control the amount of salt in the recipe, especially since the fresh dill adds so much flavor.
- Orzo. This small pasta makes the soup more substantial. I found that ¾ cup was just right. Adding more could cause the pasta to absorb too much broth and the pasta to become overly mushy.
- Baby Spinach. Adds color and another nutritious vegetable to the soup. It wilts quickly, so it goes in toward the end of cooking.
- Extra-Virgin Olive Oil, Kosher Salt, and Black Pepper. These ingredients are used to cook and season the soup. I tested this recipe with Morton kosher salt, so keep in mind that other brands can vary in saltiness.
Lemon-Egg Finish Ingredients
- Eggs. Three large eggs are whisked with lemon juice and tempered with warm broth to create the soup’s silky texture without cream or flour.
- Fresh Lemon Juice and Zest. Fresh lemon gives the soup its bright, fresh flavor. Freshly squeezed lemon juice is my preference here.
- Fresh Dill. One of the key ingredients in this recipe. It complements the lemon beautifully and adds so much flavor that I didn’t need to add any extra salt.
How to Make It (Photo Tutorial)
Tips for Success
- Use chicken thighs for the best texture. Boneless, skinless chicken thighs stay tender and juicy as they simmer. During my second test, I thought I might have cooked the chicken a little too long, but it was still moist and tender.
- Keep the broth at a gentle simmer. Avoid a rolling boil while cooking the chicken. A gentle simmer helps it cook evenly and keeps the meat tender.
- Don’t add extra orzo. The ¾ cup called for in the recipe gives the soup just the right amount of pasta. Orzo continues to absorb liquid as it sits, so adding more could leave you with less broth and mushy pasta.
- Temper the eggs slowly. Gradually whisk the hot broth into the egg-lemon mixture rather than pouring it in all at once. This warms the eggs gently and helps prevent scrambling. I’ve never had trouble with the eggs curdling. The key is to continue whisking while you add the hot broth. I found that hotter broth helped the mixture develop its silky texture more quickly.
- Avoid boiling after adding the eggs. Once you’ve stirred the tempered eggs into the soup, keep the heat low and stir frequently until the soup reaches 160 F (71 C). Don’t let it boil, or the eggs could curdle and affect the smooth texture.
- Finish with fresh dill. Don’t underestimate what the dill contributes. It balances the lemon and adds so much flavor that I didn’t need to add any extra salt.
Variations
While I love this soup just as it is, there are a few ways you can adapt it to suit your preferences or use what you have on hand.
- Use chicken breasts. Boneless, skinless chicken breasts can replace the thighs if you prefer a leaner option. Keep the broth at a gentle simmer and cook until the chicken reaches 165 F (74 C). Be careful not to overcook it, since breasts tend to dry out more easily than thighs.
- Try another leafy green. Substitute chopped baby kale for the spinach. Add it a few minutes earlier so it has time to become tender.
- Swap the pasta. Small pasta shapes like ditalini, acini di pepe, or Israeli couscous can work in place of orzo. Cooking times may vary, so follow the package directions and avoid adding too much pasta.
- Add more vegetables. Diced zucchini is a nice addition if you’d like even more vegetables. Add it during the last few minutes of cooking the orzo so it becomes tender without turning mushy.
Make Ahead
You can make this soup ahead of time, but I recommend serving it shortly after cooking for the best results. The orzo continues to absorb broth as it sits, so it will soften and the soup may thicken a bit.
If you’d like to get a head start, chop the onion, carrots, and celery, mince the garlic, and prepare the fresh dill a day in advance. Store everything in separate airtight containers in the refrigerator until you’re ready to cook.
You can also prepare the entire soup ahead and refrigerate it. We enjoyed the leftovers the following day, and although the orzo had softened a little, there was still plenty of broth and the soup was just as flavorful.
Ways to Serve It
This Mediterranean lemon chicken soup is hearty enough to enjoy on its own, but it’s also delicious with a little something on the side. Here are a few ways to turn it into a satisfying lunch or dinner.
- A Simple, Satisfying Dinner. Serve a generous bowl on its own with a little extra fresh dill and freshly cracked black pepper. That’s how we enjoyed it the first time, and it was plenty filling without anything else.
- With Crusty Bread. The second time I made this soup, we served it with crusty French baguette, which was perfect for soaking up the lemony broth. My garlic dinner rolls would be another delicious option.
- A Flatbread and Soup Supper. Serve smaller bowls of soup alongside slices of my chicken pesto flatbread. My apple, prosciutto, and white cheddar flatbread would also be a great pairing with this soup.
- A Cozy Soup and Sandwich Lunch. Pair a bowl with half of my caprese panini sandwich. The crisp bread, melted mozzarella, tomatoes, and basil are the perfect match for the lemon-dill broth.
- A Soup and Salad Supper. Pair the soup with my cucumber dill salad for something cool and crisp alongside the warm, hearty soup.
- A Mediterranean-Inspired Meal. Serve smaller bowls of soup with my white bean salad. The fresh vegetables and bright dressing complement the flavors of the soup.
Storage and Reheating
This soup makes delicious leftovers! The orzo softens slightly as it sits, but we found that the soup still had plenty of broth and tasted just as good the following day.
- Refrigerator. Allow the soup to cool slightly, then transfer it to an airtight container and refrigerate promptly for up to 3–4 days.
- Stovetop Reheating. Warm the soup gently over low heat, stirring occasionally, until heated through to 165 F (74 C). Avoid boiling, which can affect the silky texture of the egg-lemon broth. Add a splash of chicken broth if the soup has thickened.
- Microwave Reheating. Transfer an individual serving to a microwave-safe bowl and cover loosely with a microwave-safe lid. Microwave on high for 1 minute, stir, then cover and heat for another minute or until the soup reaches 165 F (74 C). Heating times will vary depending on your microwave and portion size.
- Freezing. I don’t recommend freezing this soup. The egg-lemon broth may separate when thawed, and the orzo can become overly soft. For the best texture, enjoy it fresh or refrigerated.
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Soup
- 1½ pounds chicken thighs boneless, skinless
- 1¼ teaspoons Morton kosher salt divided (Note 1)
- ½ teaspoon freshly ground black pepper divided
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion diced (about 1½ cups)
- 2 medium carrots scrubbed and diced or sliced into thin half-moons (about 1 cup). Peeling is optional.
- 2 ribs celery diced (about ¾ cup)
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 bay leaf
- 7 cups low-sodium chicken broth or stock (Note 2)
- ¾ cup uncooked orzo (Note 3)
- 3 cups baby spinach packed cups
Lemon-Egg Finish
- 3 large eggs (Note 4)
- 4 tablespoons fresh lemon juice ¼ cup
- 1 teaspoon finely grated lemon zest
- 3 tablespoons chopped fresh dill plus more for serving
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Season the 1½ pounds chicken thighs on both sides with 0.75 teaspoons Morton kosher salt and 0.25 teaspoon freshly ground black pepper.
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Heat the 2 tablespoons extra-virgin olive oil in a large Dutch oven over medium heat. Add the 1 medium yellow onion (diced), 2 medium carrots(diced), 2 ribs celery (diced), remaining 0.5 teaspoons Morton kosher salt, and remaining 0.25 teaspoon freshly ground black pepper. Cook for 6–8 minutes, stirring occasionally, until the vegetables soften but are not browned.
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Add the 3 cloves garlic (minced) and 1 teaspoon dried oregano. Cook for about 30 seconds, stirring constantly, until fragrant.
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Add the 1 bay leaf and 7 cups low-sodium chicken broth or stock. Nestle the chicken thighs into the broth.Bring to a gentle simmer, then reduce the heat as needed to maintain a gentle simmer. Partially cover and cook for approximately 12–15 minutes, or until the thickest part of the chicken reaches 170–175 F (77–79 C).
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Transfer the chicken to a cutting board, leaving the broth in the pot. (Note 5)
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Bring the broth back to a gentle boil. Stir in the ¾ cup uncooked orzo and cook according to the package directions, stirring occasionally to prevent sticking, until just shy of al dente, approximately 7–9 minutes.
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Meanwhile, shred or chop the chicken into bite-size pieces.
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Reduce the heat to low. Stir in the 3 cups baby spinach and cook for about 1 minute, until just wilted.
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Whisk the 3 large eggs and 4 tablespoons fresh lemon juice together in a large heatproof bowl until completely combined.Using a ladle, carefully collect about ½ cup of hot broth from the pot, leaving behind as much of the spinach, vegetables, and orzo as possible. Slowly pour the broth into the egg mixture while whisking continuously.Repeat with additional ½-cup portions until you’ve incorporated approximately 2 cups of broth.Add the hot broth gradually and keep whisking. This process, called tempering, gently warms the eggs so they blend smoothly into the soup instead of scrambling. (Note 6)
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Slowly pour the tempered egg mixture back into the pot while stirring continuously. Return the shredded chicken to the soup.Keep the heat on low and warm the soup gently, stirring frequently, until it reaches 160 F (71 C) on an instant-read thermometer. Do not let the soup boil, as excessive heat can cause the eggs to curdle.
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Turn off the heat. Stir in the 1 teaspoon finely grated lemon zest and 3 tablespoons chopped fresh dill. Remove the bay leaf, then taste and adjust the salt and pepper, if needed.
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Ladle the soup into bowls. Garnish with additional fresh dill and freshly cracked black pepper. Add a light drizzle of extra-virgin olive oil, if desired.
- This recipe was tested with Morton kosher salt. Other brands vary in crystal size and saltiness, so measure carefully if using a different brand.
- Use low-sodium chicken broth or stock so you can control the seasoning. Broth brands vary considerably in sodium content. Taste the finished soup before adding more salt.
- The ¾ cup of orzo gives the soup substance without making it overly pasta-heavy. Cook it just shy of al dente because it will continue to soften in the hot broth. Orzo absorbs additional liquid as the soup sits, especially overnight.
- Three large eggs give the broth its silky, creamy texture without adding cream or flour. Whisk the eggs thoroughly with the lemon juice before tempering.
- Cooking chicken thighs to 170–175 F (77–79 C) produces tender, easily shredded meat. The USDA minimum safe internal temperature for chicken is 165 F (74 C). Check the thickest part with an instant-read thermometer.
- Add the hot broth gradually while whisking continuously to prevent the eggs from scrambling. A few small pieces of spinach or orzo in the ladle are fine. After returning the tempered mixture to the soup, gently heat it to 160 F (71 C) without boiling to preserve the smooth, silky texture.
Make Ahead: This soup is best served immediately after cooking, when the broth is silky and the orzo is tender. You can prepare it ahead, but the orzo will absorb some of the broth during refrigeration.
Storage: Refrigerate leftovers promptly in an airtight container for 3–4 days. The soup will thicken as the orzo absorbs liquid.
Reheating: Warm leftovers gently over low heat, stirring occasionally, until heated through to 165 F (74 C). Add a splash of chicken broth if the soup has thickened. Avoid a vigorous boil to help maintain the smooth egg-lemon broth.
Lemon Flavor: Four tablespoons of fresh lemon juice provide a balanced, noticeable lemon flavor without making the soup overly acidic. No additional lemon juice is necessary.
Calories: 353kcal | Carbohydrates: 24g | Protein: 34g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 201mg | Sodium: 743mg | Potassium: 826mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5050IU | Vitamin C: 12mg | Calcium: 81mg | Iron: 3mg
Servings: 6 servings
Calories: 353kcal
Cost: 16.54
