Hey there! If you’re anything like me, there’s nothing quite as comforting as a warm bowl of soup, especially when it’s cozy and zesty like this Mediterranean Lemon Chicken Soup. I love making it when I’m feeling under the weather, or even just on a chilly day. The bright flavors and nourishing ingredients make it feel like a hug in a bowl. Plus, it’s pretty simple to make, which is a major win in my kitchen!
Nutritional Benefits
This Mediterranean Lemon Chicken Soup is packed with nutrition that your body will thank you for! The chicken provides a good dose of protein, helping keep you full and satisfied. Plus, the lemon juice adds a burst of vitamin C, which is awesome for boosting your immune system and keeping those pesky colds at bay. Not to mention the veggies like carrots and celery, which are rich in vitamins and minerals to help keep you healthy and energized!
Adaptable Variations to Make
- For a Creamy Twist: If you love creamy soups, you can add a splash of coconut milk or a dollop of Greek yogurt just before serving.
- Veggie Boost: Toss in any greens you have on hand, like spinach or kale. They’ll wilt nicely and add even more nutrition!
- Gluten-Free Option: Swap out the pasta for quinoa or leave it out entirely to keep it gluten-free.
- Spice it Up: If you like a kick, feel free to throw in some red pepper flakes or a dash of hot sauce when you’re simmering the broth!
Easy Mediterranean Lemon Chicken Soup Recipe
Ingredients
- 2 boneless, skinless chicken breasts (around 1 pound)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 large carrots, sliced
- 2 stalks celery, chopped
- 6 cups low-sodium chicken broth
- 1 lemon, juiced and zested
- 1 teaspoon dried oregano
- 1 cup small pasta (like orzo or ditalini)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Start by cooking the chicken. In a large pot, heat the olive oil over medium heat. Add the chicken breasts and cook until browned on both sides, about 5-7 minutes. Remove and set aside.
- In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables start to soften. Then, add the minced garlic and cook for an additional minute until fragrant.
- Now it’s broth time! Pour in the chicken broth and bring everything to a boil. Once boiling, reduce to a simmer.
- Add the chicken back to the pot along with the lemon juice, lemon zest, oregano, and some salt and pepper. Let it simmer for about 20 minutes until the chicken is cooked through. If using a thermometer, aim for an internal temperature of 165°F (74°C).
- Take the chicken out again and shred it using two forks. Return the shredded chicken back to the soup.
- Next, stir in your choice of pasta and cook for about 8-10 minutes or until it’s tender. Remember to taste and adjust seasoning as needed!
- Once served, feel free to garnish with fresh parsley for a burst of flavor. Enjoy your cozy bowl of soup!
Practical & Valuable Tips
- Got leftover soup? Make sure to store any extras in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. Just remember to leave some space at the top of the container for expansion!
- If you’re prepping ahead, consider cooking the pasta separately and adding it just before serving. This will help keep it from becoming mushy if you have any leftovers!
- For an extra kick of flavor, squeeze a bit more lemon juice over the top just before serving. It really brightens everything up!
Equipment Needed
Here’s a handy list of what you’ll need to make this delicious soup:
- A large pot or Dutch oven
- A cutting board and sharp knife for chopping veggies
- A wooden spoon for stirring
- A measuring cup for the broth and lemon juice
- A fork or tongs for shredding the chicken
Frequently Asked Questions
- Can I use leftover chicken for this recipe? Absolutely! Using leftovers can save you time and still taste amazing.
- Is this soup freezer-friendly? Yes! Just freeze without the pasta and add it fresh when you reheat. This helps keep the pasta from getting too soft.
- Can I make this soup in a slow cooker? You can! Just add all the ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- What can I substitute for chicken broth? You can use vegetable broth for a vegetarian option or even water—though that will be less flavorful.
- How do I reheat leftovers? The microwave works great for quick reheating, or you can warm it back up on the stove over medium heat until heated through.
I’d love to hear how your Mediterranean Lemon Chicken Soup turns out! If you enjoyed this recipe, why not take a quick moment to share your thoughts or your soup photos on Pinterest? Let’s get cozy together in the kitchen!
