Cozy Comfort in a Bowl: Mediterranean Lemon Chicken Soup with Feta

Written by Sarah Gardner

When cooler days call for warmth and flavor, there’s nothing quite like a bowl of Mediterranean lemon chicken soup with feta to hit the spot. This zesty, soul-soothing soup is a twist on the traditional Greek lemon chicken soup—also known as avgolemono soup—but we keep it a bit simpler and heartier, layering in bold Mediterranean flavors like crumbled feta, extra virgin olive oil, and fresh herbs. Whether you're a fan of fall soup recipes or just craving something nourishing, this one checks all the boxes.

This is not your typical chicken broth soup. We take all the comfort of chicken soup from scratch and amplify it with ingredients that feel both homey and exciting. With a touch of lemony brightness, a base rich with aromatics and leeks, and juicy bites of chicken, this Mediterranean chicken soup recipe is ideal for a weeknight dinner or to batch-cook and freeze. And the feta on top? It's the salty, creamy finish you didn’t know your chicken soup needed.

Mediterranean Lemon Chicken Soup with Feta

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine Mediterranean
Servings 6

Equipment

  • Large soup pot or Dutch oven A 5–6-quart pot gives you enough room to cook the vegetables and simmer the broth without overflow.
  • Ladle For serving this steaming goodness.
  • Sharp chef’s knife and cutting board Essential for prepping the vegetables and chicken.
  • Citrus juicer While not strictly necessary, this makes extracting lemon juice faster and more efficient.
  • Measuring cups and spoons To help you keep proportions just right.

Ingredients
  

For the Soup Base

  • 2 tablespoons olive oil
  • 1 medium yellow onion finely chopped
  • 1 large leek white and light green parts only, thoroughly cleaned and thinly sliced
  • 3 garlic cloves minced
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • Zest of 1 lemon
  • Juice of 2 lemons about 1/3 cup
  • 8 cups chicken broth preferably homemade or low-sodium
  • 1 cup orzo pasta or substitute with pearl couscous or rice
  • 3 cups cooked shredded chicken (rotisserie chicken works well)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground turmeric optional, for color and subtle earthiness
  • 1/2 teaspoon ground black pepper
  • Salt to taste

For Garnish

  • 1/2 cup crumbled feta cheese
  • Chopped fresh dill or parsley
  • Extra lemon wedges optional

Instructions
 

Sauté the Aromatics

  1. Heat the olive oil in your soup pot over medium heat. Add the chopped onion and leek and cook for 5–7 minutes until softened and lightly golden. Stir in the garlic, carrots, and celery and cook for another 3 minutes until fragrant.

Build the Broth

  1. Stir in the lemon zest and juice, then add the chicken broth. Season with oregano, turmeric (if using), black pepper, and a pinch of salt. Bring to a gentle boil.

Add Orzo and Chicken

  1. Add the orzo pasta to the broth and cook for 7–9 minutes, or until al dente. Stir occasionally so the orzo doesn’t stick to the bottom. Fold in the cooked, shredded chicken and simmer for another 5 minutes to warm everything through.

Taste and Adjust

  1. Taste the soup and adjust seasoning if needed. You may want to add another squeeze of lemon or an extra pinch of salt depending on your broth.

Serve and Garnish

  1. Ladle the hot soup into bowls and top each with crumbled feta cheese and a sprinkle of fresh dill or parsley. Serve with lemon wedges on the side for extra zing.

Pairings

Pairing is where this soup can really shine. While this mediterranean chicken soup is satisfying on its own, here are a few ways to elevate your meal:

  • Crusty Bread: A warm baguette or sourdough for dipping is a no-brainer. Bonus points if it's been rubbed with garlic and olive oil.
  • Simple Greek Salad: Tomatoes, cucumbers, red onion, and olives dressed with lemon and olive oil balance the warmth of the soup with freshness.
  • White Wine: A crisp white like Sauvignon Blanc or Assyrtiko complements the lemon and feta notes.
  • Hummus and Pita: Serve a small side of hummus with warm pita wedges to make the meal feel like a Mediterranean spread.

FAQs

1. What kind of chicken should I use?

This soup works beautifully with boneless, skinless chicken breasts or thighs. Thighs will give you a richer flavor and stay juicy even after simmering. For ease, you can also use a store-bought rotisserie chicken—just shred it and stir it in.

2. Can I make this soup vegetarian?

Absolutely. Swap the chicken for canned chickpeas or white beans and use vegetable broth instead of chicken broth. You can still keep the lemon, leeks, orzo, and feta for that signature flavor.

3. Is this similar to avgolemono soup?

Yes, it draws inspiration from avgolemono soup, which traditionally uses egg yolks and lemon to thicken the broth. Our version skips the eggs for a simpler but still vibrant take on greek lemon soup.

4. Can I freeze this soup?

You can freeze it, but keep in mind that the orzo may soak up extra broth and become mushy. To avoid this, freeze the soup before adding orzo, then cook fresh orzo when reheating.

5. What if I don’t have leeks?

Leeks add a delicate, onion-like flavor, but you can substitute with more yellow onion or even a few shallots. This still keeps the soup in line with classic chicken leek soup profiles.

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