I have to tell you, the first time I made this Mediterranean Lemon Chicken Soup Recipe, I was amazed at how bright and comforting it tasted. I usually don’t make soup on a whim, but this recipe was so quick and simple that it became an instant favorite.

The combination of zesty lemon, tender chicken, and nutrient-packed vegetables made it feel both wholesome and indulgent. I love that it comes together in under 30 minutes and uses leftover chicken, which saves so much time.

Every spoonful felt like a warm hug on a chilly day! If you enjoy creating heartwarming dishes, you might also enjoy the Easy Pizza Roses for Valentines Day Recipe for a fun twist on presentation.

Ingredients

Here’s what you’ll need to make this vibrant soup. I like to explain why each ingredient matters so you can tweak it if needed.

1 tablespoon olive oil – Adds richness; extra-virgin works best for flavor.
1 large shallot, finely diced – Offers a mild, sweet base; avoid yellow onions for a delicate taste.
3 garlic cloves, minced – Boosts flavor and immunity; crush or mince fresh garlic instead of pre-minced.
1 teaspoon sea salt – Enhances all the flavors naturally; I prefer sea salt over table salt.
2 small zucchini, grated – Softens quickly and blends into the broth for texture.
1 teaspoon fresh thyme, plus extra for garnish – Adds herbaceous aroma; fresh thyme is far more fragrant than dried.
4 cups pulled leftover cooked chicken, skinless – Saves time and keeps the soup lean; pasture-raised is ideal.
5 cups chicken broth – The soul of the soup; homemade or low-sodium store-bought works best.
2 pasture-raised egg yolks – Creates a creamy texture without cream.
3 large lemons, juiced (about ⅓ cup) – Adds tang and vitamin C; always use fresh lemons.
3 cups cauliflower rice – Lightens the soup while adding nutrients; I prefer fresh chopped cauliflower over frozen.
¼ teaspoon fresh ground black pepper – Finishes with a subtle spice.

Note: several servings

Variations

I love experimenting with this soup, so here are a few variations I’ve tried:

Dairy-free: Skip the egg yolks or use a vegan egg substitute for a creamy texture.
Low-carb: Stick with cauliflower rice and omit any added grains.
Extra flavor: Add a pinch of smoked paprika or a few chopped fresh parsley leaves.
Protein boost: Stir in some cooked chickpeas or shredded turkey if you don’t have leftover chicken. You can also pair it with a dessert like the Heart-Shaped Brownies Recipe for a complete, festive meal.

Cooking Time

Making this soup is delightfully fast. Here’s a quick breakdown:

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Equipment You Need

Having the right tools makes this even easier:

Large pot – For cooking all the ingredients evenly.
Cutting board – To prep your veggies and chicken safely.
Chef’s knife – For chopping and mincing efficiently.
Grater – To grate zucchini and lemon zest if desired.
Whisk – Essential for blending egg yolks and lemon juice smoothly.
Ladle – For tempering eggs and serving the soup.

How to Make Mediterranean Lemon Chicken Soup

Here’s my step-by-step guide to making this soup perfectly every time.

Step 1: Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add shallots, garlic, and salt. Cook until the shallots turn translucent, stirring constantly to avoid burning. The aroma at this stage is already incredible!

Step 2: Add the Zucchini

Grate the zucchini and stir it into the pot. Cook for about a minute until it softens slightly. This keeps the soup light and adds gentle sweetness.

Step 3: Add Chicken, Broth, and Thyme

Toss in the cooked chicken, chicken broth, and fresh thyme. Bring to a boil, then lower to a simmer. Cover and cook for 10 minutes to allow the flavors to meld beautifully.

Step 4: Prepare the Egg and Lemon Mixture

While the soup simmers, whisk the egg yolks in a bowl. In another bowl, juice the lemons. I always save some hot broth to temper the eggs to prevent scrambling.

Step 5: Temper and Add Egg-Lemon Mixture

Slowly whisk one ladle of hot broth into the egg-lemon mixture. Then gradually stir the mixture back into the pot. This adds a creamy tang without using cream.

Step 6: Stir in Cauliflower Rice

Add the cauliflower rice and mix well. The rice absorbs flavors and adds body while keeping the soup light and nutrient-rich.

Step 7: Finish and Serve

Remove from heat, add black pepper, and taste for seasoning. Serve with extra lemon wedges and a sprinkle of fresh thyme. Enjoy warm for maximum comfort!

Additional Tips for Making this Recipe Better

From my experience, a few tweaks can elevate this soup:

I always use fresh herbs rather than dried; it really brightens the flavors.
If my leftover chicken is a bit dry, I add a splash of broth when simmering.
I find grating the zucchini finely keeps the soup silky.
Don’t overheat the egg-lemon mixture; adding too fast can curdle it.
I like to zest a lemon over the top just before serving for an extra citrusy punch.

How to Serve Mediterranean Lemon Chicken Soup

Serving this soup is half the fun! I like to present it in a wide bowl, topped with a few sprigs of thyme. A wedge of lemon on the side is perfect for guests to squeeze themselves. Pair it with crusty bread or a light green salad for a complete meal. I also find that a drizzle of high-quality olive oil adds a glossy finish and extra richness.

Nutritional Information

This soup is as nutritious as it is delicious. Here’s a quick breakdown per serving:

Calories: 245 – Light but filling.
Protein: 39g – Perfect for a protein boost.
Carbohydrates: 5g – Low-carb friendly.
Fat: 8g – Healthy fats from olive oil and egg yolks.

Make Ahead and Storage

Planning ahead? Here’s how I store it:

Refrigerating: Cool completely, then store in an airtight container for up to 3 days. The flavors actually get better overnight.

Freezing: I freeze in portions without the cauliflower rice, which can get mushy. Store for up to 3 months.

Reheating: Warm gently on the stove over low heat, adding a little broth if needed. Avoid boiling to keep the egg mixture smooth.

Why You’ll Love This Recipe

Here’s why I can’t get enough of this soup:

Quick and Easy: Ready in just 30 minutes using leftover chicken.
Nutrient-Dense: Packed with protein, vitamin C, and antioxidants.
Flexible: Easy to tweak for dietary preferences like low-carb or dairy-free.
Comforting Yet Light: Bright lemon flavor makes it soothing without heaviness.
Crowd-Pleaser: Looks gorgeous and tastes fresh, perfect for family meals or entertaining.

This Mediterranean Lemon Chicken Soup is truly a recipe I keep in my weekly rotation. It’s fast, healthy, and full of flavor—everything I want in a homemade soup.

Ash Tyrrell

Mediterranean Lemon Chicken Soup Recipe

I have to tell you, the first time I made this Mediterranean Lemon Chicken Soup, I was amazed at how bright and comforting it tasted. I usually don’t make soup on a whim, but this recipe was so quick and simple that it became an instant favorite. The combination of zesty lemon, tender chicken, and nutrient-packed vegetables made it feel both wholesome and indulgent

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Ingredients Method Notes

Ingredients

1 tablespoon olive oil – Adds richness; extra-virgin works best for flavor.
1 large shallot finely diced – Offers a mild, sweet base; avoid yellow onions for a delicate taste.
3 garlic cloves minced – Boosts flavor and immunity; crush or mince fresh garlic instead of pre-minced.
1 teaspoon sea salt – Enhances all the flavors naturally; I prefer sea salt over table salt.
2 small zucchini grated – Softens quickly and blends into the broth for texture.
1 teaspoon fresh thyme plus extra for garnish – Adds herbaceous aroma; fresh thyme is far more fragrant than dried.
4 cups pulled leftover cooked chicken skinless – Saves time and keeps the soup lean; pasture-raised is ideal.
5 cups chicken broth – The soul of the soup; homemade or low-sodium store-bought works best.
2 pasture-raised egg yolks – Creates a creamy texture without cream.
3 large lemons juiced (about ⅓ cup) – Adds tang and vitamin C; always use fresh lemons.
3 cups cauliflower rice – Lightens the soup while adding nutrients; I prefer fresh chopped cauliflower over frozen.
¼ teaspoon fresh ground black pepper – Finishes with a subtle spice.

Method

Heat olive oil in a large pot over medium heat. Add shallots, garlic, and salt. Cook until the shallots turn translucent, stirring constantly to avoid burning. The aroma at this stage is already incredible!
Grate the zucchini and stir it into the pot. Cook for about a minute until it softens slightly. This keeps the soup light and adds gentle sweetness.
Toss in the cooked chicken, chicken broth, and fresh thyme. Bring to a boil, then lower to a simmer. Cover and cook for 10 minutes to allow the flavors to meld beautifully.
While the soup simmers, whisk the egg yolks in a bowl. In another bowl, juice the lemons. I always save some hot broth to temper the eggs to prevent scrambling.
Slowly whisk one ladle of hot broth into the egg-lemon mixture. Then gradually stir the mixture back into the pot. This adds a creamy tang without using cream.
Add the cauliflower rice and mix well. The rice absorbs flavors and adds body while keeping the soup light and nutrient-rich.
Remove from heat, add black pepper, and taste for seasoning. Serve with extra lemon wedges and a sprinkle of fresh thyme. Enjoy warm for maximum comfort!

Notes

I always use fresh herbs rather than dried; it really brightens the flavors.
If my leftover chicken is a bit dry, I add a splash of broth when simmering.
I find grating the zucchini finely keeps the soup silky.
Don’t overheat the egg-lemon mixture; adding too fast can curdle it.
I like to zest a lemon over the top just before serving for an extra citrusy punch

Greek-Style Mediterranean Lemon Chicken Soup Recipe That Feels Like Sunshine

Ingredients

Variations

Cooking Time

Equipment You Need