Description
A bright and comforting Mediterranean Lemon Chicken Soup featuring tender shredded chicken, hearty vegetables, orzo pasta, and a refreshing lemony broth. This wholesome and easy-to-make soup is perfect for a cozy meal and highlights vibrant Mediterranean flavors with fresh herbs and zesty lemon juice.
Ingredients
Scale
Chicken and Broth
- 1 lb boneless, skinless chicken breasts or thighs
- 6 cups low-sodium chicken broth
Vegetables and Aromatics
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Seasoning and Pasta
- 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)
Finishing Ingredients
- 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 through. Remove the chicken from the pot and shred it with two forks. Set aside.
- Sauté the vegetables: In the same pot, add the diced onion, carrots, and celery. Cook for 5-6 minutes until the vegetables are softened, stirring occasionally to prevent sticking. Add the minced garlic and dried oregano, cooking for an additional minute until fragrant.
- Make the broth: Pour in the chicken broth, then season with salt and black pepper. Bring the mixture to a gentle simmer. Once simmering, add the orzo pasta and cook according to package instructions, approximately 8-10 minutes, until the pasta is tender.
- Add the chicken and lemon juice: Stir the shredded chicken back into the pot with the soup. Add fresh lemon juice to brighten the flavors. Taste and adjust seasoning by adding more salt or lemon juice as preferred.
- Serve: Ladle the soup into bowls. Garnish with fresh dill or parsley and lemon slices if desired. Serve warm for a comforting meal.
Notes
- Use chicken thighs for a juicier, more flavorful soup, or chicken breasts for a leaner option.
- Orzo can be substituted with a similar small pasta like acini di pepe or small shells.
- Adjust lemon juice to your preferred level of brightness; freshly squeezed lemon juice works best.
- For a thicker soup, reduce the broth quantity or cook the orzo longer.
- Fresh herbs like dill or parsley add a fresh contrast and can be omitted if unavailable.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
