What is Mediterranean Lemon Chicken Soup?

Mediterranean lemon chicken soup is a flavorful broth-based soup featuring chicken, lemon zest, and pearl couscous, often topped with crumbled feta cheese and herbs. Known as Avgolemono in Greek cuisine, it is celebrated for its bright lemony flavor and comforting warmth.

Can I make Mediterranean Lemon Chicken Soup without chicken?

Yes, you can create a vegetarian version by replacing chicken with chickpeas and using vegetable broth instead of chicken broth. This changes the texture and deepens the vegetable flavors while still offering a filling soup.

How can I make this lemon chicken soup gluten-free?

Swap pearl couscous with gluten-free grains such as rice, quinoa, or gluten-free pasta. These alternatives maintain the soup's heartiness while ensuring its safe for those with gluten sensitivities.

Can rotisserie chicken be used for this soup?

Absolutely. Using shredded rotisserie chicken saves cooking time and keeps the soup convenient. Add the chicken after couscous or rice is fully cooked so the flavors meld without overcooking the meat.

Mediterranean Lemon Chicken Soup: Avgolemono Twist

Name: Savory Greek Lemon Chicken Soup: A Refreshing Take on Avgolemono
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 10 cups chicken broth or chicken bouillon (add extra salt if low-sodium); 3 tablespoons olive oil; 8 cloves garlic, freshly minced; 1 onion, peeled, quartered, and sliced into thin strips; 1 lemon, zested (serve with lemon slices); 2 boneless, skinless chicken breasts or thighs; 1 cup pearl couscous (Israeli couscous); 1/2 teaspoon crushed red pepper; 2 ounces crumbled feta cheese; 1/3 cup chopped chives (for garnish); Salt and black pepper to taste

Description

🍋 Savor the delightful blend of citrus and Mediterranean spices in this Greek Lemon Chicken Soup, a refreshing take on Avgolemono.
🍲 Light yet satisfying, it’s the perfect comfort food with a healthy twist, ready in just 30 minutes!

Ingredients

Scale

10 cups chicken broth or chicken bouillon (add extra salt if low-sodium)
3 tablespoons olive oil
8 cloves garlic, freshly minced
1 onion, peeled, quartered, and sliced into thin strips
1 lemon, zested (serve with lemon slices)
2 boneless, skinless chicken breasts or thighs
1 cup pearl couscous (Israeli couscous)
1/2 teaspoon crushed red pepper
2 ounces crumbled feta cheese
1/3 cup chopped chives (for garnish)
Salt and black pepper to taste

Instructions

1. Heat olive oil in a large pot over medium-low heat. Sauté sliced onion and minced garlic for 3 to 4 minutes until softened.
2. Add chicken broth, raw chicken breasts, lemon zest, and crushed red pepper. Bring to a boil over high heat.
3. Reduce heat to medium and simmer covered for 5 minutes.
4. Stir in pearl couscous, 1 teaspoon salt, and black pepper to taste. Simmer for another 5 minutes, then turn off the heat.
5. Remove chicken breasts using tongs and shred with a fork. Return shredded chicken to the pot.
6. Stir in crumbled feta cheese and chopped chives. Adjust seasoning with salt and pepper as needed and serve warm.

Notes

⏲️ Couscous can be replaced with orzo pasta or acini di pepe pasta, adjusting cooking times as needed.
🌿 Enhance flavors with fresh herbs such as chopped dill or parsley for added freshness.
🥕 Add diced carrots and celery for a traditional chicken noodle soup vibe with Greek flair.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Simmering
Cuisine: Greek

Nutrition

Serving Size: 2 cups
Calories: 214
Sugar: 2 grams
Sodium: 1195 mg
Fat: 8 grams
Saturated Fat: 2 grams
Unsaturated Fat: 6 grams
Trans Fat: 0 grams
Carbohydrates: 23 grams
Fiber: 1 gram
Protein: 11 grams
Cholesterol: 24 mg