Name: Mediterranean Lemon Chicken Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 1 lb boneless, skinless chicken breasts or thighs; 1 tablespoon olive oil; 1 medium onion, chopped; 2 carrots, peeled and diced; 2 celery stalks, diced; 4 garlic cloves, minced; 6 cups low-sodium chicken broth; 1/2 cup orzo or rice (optional); 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; Salt and pepper to taste; Juice and zest of 2 lemons; 2 cups fresh spinach, chopped; 1/4 cup fresh parsley, chopped (for garnish); Optional: Crumbled feta cheese for garnish

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Mediterranean Lemon Chicken Soup is a fresh, light, and tangy soup made with tender chicken, vegetables, and a burst of lemony flavor. Infused with Mediterranean herbs like oregano and dill, this soup is comforting and full of bright, vibrant flavors, perfect for a cozy meal or a healthy starter.

Why You’ll Love This Recipe

This Mediterranean Lemon Chicken Soup offers a refreshing take on traditional chicken soup. The bright lemon flavor pairs perfectly with the savory chicken and hearty vegetables, creating a soup that’s both refreshing and satisfying. The Mediterranean herbs give it an aromatic depth, while the addition of spinach adds a nutritious boost. It’s easy to make, light, and perfect for any season!

Mediterranean Lemon Chicken Soup

Ingredients

1 lb boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
1 medium onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
4 garlic cloves, minced
6 cups low-sodium chicken broth
1/2 cup orzo or rice (optional)
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Salt and pepper to taste
Juice and zest of 2 lemons
2 cups fresh spinach, chopped
1/4 cup fresh parsley, chopped (for garnish)
Optional: Crumbled feta cheese for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5–7 minutes, until the vegetables begin to soften.
Add the garlic, oregano, and thyme, and cook for another 1–2 minutes, stirring frequently.
Pour in the chicken broth and bring to a boil. Add the chicken breasts (or thighs) to the pot. Reduce heat to a simmer and cook for 20–25 minutes, until the chicken is cooked through.
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
If using orzo or rice, add it to the soup and cook according to the package directions until tender.
Stir in the lemon juice and zest, then add the chopped spinach and cook for another 2–3 minutes, just until the spinach is wilted.
Season with salt and pepper to taste.
Ladle the soup into bowls and garnish with fresh parsley and crumbled feta, if desired.
Serve warm and enjoy!

Servings and Timing

Servings: 6
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Variations

Lentil Soup: Replace orzo with cooked lentils for a heartier, protein-packed variation.
Dairy-Free: Skip the feta cheese or substitute with a dairy-free alternative.
Vegetarian Version: Use vegetable broth instead of chicken broth and swap the chicken for chickpeas or tofu.
Extra Veggies: Add zucchini, bell peppers, or tomatoes for more texture and flavor.
Spicy Twist: Add a pinch of red pepper flakes or a diced jalapeño for a spicy kick.

Storage/Reheating

Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat on the stovetop over medium heat, adding a splash of water or broth if the soup has thickened. You can also microwave individual servings.

FAQs

1. Can I use bone-in chicken for this recipe?

Yes, you can use bone-in chicken, but be sure to cook it longer, about 35–40 minutes, until the chicken is fully cooked. Shred the meat once it’s done.

2. Can I freeze this soup?

Yes, this soup can be frozen. Let it cool completely before transferring to an airtight container. Freeze for up to 2–3 months. To reheat, thaw in the refrigerator overnight and heat on the stovetop.

3. What kind of rice can I use in the soup?

You can use white, brown, or wild rice, though the cooking time will vary. Be sure to adjust based on the rice you choose.

4. Can I make this soup ahead of time?

Yes, this soup can be made a day or two in advance and stored in the fridge. The flavors often deepen and taste even better the next day.

5. How do I make this soup spicier?

Add a pinch of red pepper flakes, chili powder, or a chopped chili to the soup to add some heat.

6. Can I use another type of pasta instead of orzo?

Yes, small pasta shapes like ditalini, farfalle, or even small macaroni would work great in this soup.

7. How do I store the soup if I use rice?

If using rice, keep in mind that rice can absorb liquid, so you may need to add more broth when storing or reheating to maintain the right consistency.

8. Can I use frozen spinach?

Yes, you can use frozen spinach. Be sure to thaw and drain it before adding it to the soup.

9. Can I skip the orzo or rice?

Yes, the soup will still be delicious without the orzo or rice. You can add extra vegetables or simply enjoy it as a light, brothy soup.

10. Can I make this soup with chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs will add more flavor and richness to the soup. Just cook them until fully done and shred them as you would the chicken breasts.

Conclusion

Mediterranean Lemon Chicken Soup is a fresh, flavorful, and healthy soup that brings the brightness of lemon and Mediterranean herbs into every spoonful. With tender chicken, vegetables, and the option to customize with your favorite grains or veggies, it’s a satisfying meal that can be enjoyed year-round. Perfect for a light lunch or dinner, this soup is sure to become a new favorite in your recipe collection.

Chef MARTHA