This Mediterranean Lemon Chicken Soup is a vibrant and zesty dish that brings together wholesome chicken, vegetables, and a bright lemon flavor. It’s the perfect balance of comforting and refreshing, with a splash of Mediterranean-inspired flavors. Whether it’s a cozy weeknight dinner or a nourishing meal for any season, this soup is sure to delight your taste buds.
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
6 cups chicken broth
2 cups cooked chicken, shredded
1 cup orzo pasta
1/2 cup fresh lemon juice (about 2 lemons)
1 tablespoon lemon zest
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Heat olive oil in a large pot over medium heat.
Add the chopped onion, carrots, and celery, and sauté for about 5-7 minutes, until the vegetables begin to soften.
Add the minced garlic and sauté for another minute, until fragrant.
Pour in the chicken broth and bring to a simmer. Let it cook for 10 minutes.
Add the shredded chicken and orzo pasta to the soup, and simmer for an additional 10-12 minutes, or until the pasta is cooked through.
Stir in the lemon juice, lemon zest, and dried oregano. Season with salt and pepper to taste.
Remove from heat and ladle the soup into bowls. Garnish with freshly chopped parsley before serving.
Servings and Timing
Servings: 6 servings
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Variations
Add leafy greens: I like to throw in some fresh spinach or kale for an extra boost of nutrients and color.
Spice it up: If I want to add a bit of heat, I can toss in some red pepper flakes when sautéing the vegetables.
Vegetarian option: I can make this soup vegetarian by swapping the chicken for chickpeas and using vegetable broth instead of chicken broth.
Make it creamy: For a creamy twist, I can stir in a splash of heavy cream or coconut milk at the end of cooking.
Gluten-free: The soup is already gluten-free as long as I use gluten-free orzo or another gluten-free pasta variety.
Storage/Reheating
This soup stores wonderfully in the fridge for up to 3 days. I like to keep it in an airtight container to preserve freshness. When reheating, I just warm it up on the stove over medium heat until heated through, or I can microwave it in individual portions. If the soup thickens as it sits (because of the orzo), I can always add a little extra chicken broth or water to bring it back to my preferred consistency.
FAQs
How can I make this soup in a slow cooker?
I can prepare this soup in a slow cooker by adding all the ingredients except the lemon juice, zest, and parsley. Let it cook on low for about 6 hours or high for 3 hours, then stir in the lemon juice, zest, and parsley before serving.
Can I use frozen chicken?
Yes, I can use frozen chicken, but I’ll need to cook it first. I recommend cooking the chicken separately and then shredding it before adding it to the soup. Alternatively, I can add frozen chicken breasts directly into the pot at the beginning and cook them in the broth, then shred the chicken after it’s cooked.
Is this soup suitable for meal prep?
Absolutely! This soup makes for a great meal prep option. I can store individual portions in containers and keep them in the fridge for up to 3 days or freeze them for up to 3 months. Just make sure to store the parsley separately so it stays fresh.
Can I make this soup dairy-free?
Yes, this recipe is already dairy-free! If I want to make it extra creamy, I can use coconut milk as a substitute for dairy.
Can I use another type of pasta instead of orzo?
Definitely! I can use any small pasta, like ditalini, or even rice, depending on what I have available. The cooking time may vary slightly depending on the pasta I choose, so I’ll just keep an eye on it.
Conclusion
Mediterranean Lemon Chicken Soup is a refreshing and hearty dish that’s perfect for any time of year. It’s packed with lean chicken, fresh vegetables, and a burst of citrus that makes it stand out. Whether I’m looking for a quick dinner or prepping for the week ahead, this recipe is an easy and healthy option I know I’ll return to often. With its bright flavors and simple ingredients, it’s the kind of comfort food that leaves me feeling satisfied and nourished.
📖 Recipe:
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Mediterranean Lemon Chicken Soup
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Low Calorie
Description
Mediterranean Lemon Chicken Soup is a vibrant and zesty dish that combines tender chicken, vegetables, and a bright lemon flavor, creating a comforting yet refreshing soup.
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 cloves garlic, minced
6 cups chicken broth
2 cups cooked chicken, shredded
1 cup orzo pasta
1/2 cup fresh lemon juice (about 2 lemons)
1 tablespoon lemon zest
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion, carrots, and celery, and sauté for about 5-7 minutes, until the vegetables begin to soften.
- Add the minced garlic and sauté for another minute, until fragrant.
- Pour in the chicken broth and bring to a simmer. Let it cook for 10 minutes.
- Add the shredded chicken and orzo pasta to the soup, and simmer for an additional 10-12 minutes, or until the pasta is cooked through.
- Stir in the lemon juice, lemon zest, and dried oregano. Season with salt and pepper to taste.
- Remove from heat and ladle the soup into bowls. Garnish with freshly chopped parsley before serving.
Notes
For extra nutrients, add leafy greens like spinach or kale.
If you like heat, toss in red pepper flakes while sautéing the vegetables.
For a vegetarian option, substitute chicken with chickpeas and use vegetable broth.
Add a splash of heavy cream or coconut milk for a creamy variation.
Ensure the orzo used is gluten-free if following a gluten-free diet.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 50mg
