Description
This Mediterranean Lemon Chicken Soup is a comforting and flavorful dish perfect for any season. It features tender shredded chicken, fresh vegetables, and orzo pasta simmered in a fragrant chicken broth infused with lemon juice and zest. Enhanced with herbs like oregano and thyme, this soup offers a delightful balance of tangy citrus and savory goodness, finished with fresh spinach and parsley for a vibrant, healthy meal.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- 6 cups chicken broth
Main Ingredients
- 1 cup cooked shredded chicken breast
- 1/2 cup uncooked orzo pasta
Flavorings and Garnish
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- Salt and pepper, to taste
- 2 cups fresh spinach, chopped
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil and sauté onions: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook for about 3-5 minutes, stirring occasionally, until the onions become translucent and tender.
- Add garlic: Add the minced garlic to the pot and cook for an additional 1 minute until fragrant, taking care not to burn the garlic.
- Cook carrots and celery: Stir in the sliced carrots and celery into the pot, cooking for about 5 minutes while stirring occasionally to soften the vegetables.
- Add herbs and spices: Mix in the dried oregano, dried thyme, and red pepper flakes if using; stir well to evenly distribute the seasonings.
- Pour in chicken broth and bring to boil: Add the chicken broth to the pot and bring the mixture up to a rolling boil over medium-high heat.
- Add chicken and orzo, then simmer: Once boiling, add the cooked shredded chicken and uncooked orzo pasta. Reduce the heat to low to maintain a gentle simmer and cook for 10-12 minutes, or until the orzo is tender.
- Add lemon flavor and season: Stir in the lemon juice and lemon zest, then season with salt and pepper according to your taste preferences.
- Wilt spinach: Add the chopped fresh spinach to the soup and cook for about 2 minutes until wilted and vibrant.
- Serve and garnish: Remove the soup from heat and ladle into bowls. Garnish each serving with freshly chopped parsley and serve hot.
Notes
- Use leftover or rotisserie chicken to save time and add convenience.
- Adjust the quantity of red pepper flakes to control the spice level.
- For a gluten-free version, substitute the orzo with gluten-free pasta or rice.
- Feel free to add other vegetables like zucchini or bell peppers for extra nutrition.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
