Description
This Mediterranean Lemon Chicken Soup is a light yet flavorful dish filled with tender chicken, fresh vegetables, and a tangy lemony broth. With hints of garlic, oregano, and a touch of fresh dill, it’s the perfect balance of comfort and freshness. Great for cozy dinners or when you need a quick, healthy meal!
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 6 cups low-sodium chicken broth
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 cup orzo pasta (or another small pasta)
- 2 tablespoons fresh lemon juice (more to taste)
- 1 lemon, thinly sliced (optional, for garnish)
- Fresh dill or parsley, chopped (optional, for garnish)
- 1 tablespoon olive oil
Instructions
- Cook the chicken: Heat the olive oil in a large pot over medium heat. Add the chicken breasts or thighs and cook for 6-8 minutes per side until fully cooked. Remove the chicken from the pot, shred it with two forks, and set it aside.
- Sauté the vegetables: In the same pot, add the diced onion, carrots, and celery. Cook for 5-6 minutes until softened, stirring occasionally. Add the minced garlic and dried oregano, and cook for another minute.
- Make the broth: Pour in the chicken broth, salt, and pepper. Bring the mixture to a simmer. Once simmering, add the orzo pasta and cook according to the package directions (about 8-10 minutes), or until the pasta is tender.
- Add the chicken and lemon juice: Stir the shredded chicken back into the soup and add the fresh lemon juice. Taste and adjust the seasoning, adding more salt or lemon juice if desired.
- Serve: Ladle the soup into bowls, and garnish with fresh dill or parsley, and lemon slices if desired. Serve warm.
Notes
- If you prefer a thicker soup, you can add more orzo or cook the soup longer to reduce the broth slightly.
- For extra richness, you can stir in a tablespoon of heavy cream or Greek yogurt at the end of cooking.
- This soup can be stored in an airtight container in the fridge for up to 3 days.
- You can also freeze the soup without the orzo, then add fresh pasta when reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 230
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg