Description
A delicious and hearty Mediterranean Lemon Chicken Soup that is perfect for any occasion.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
- 6 cups chicken broth
- 1 pound boneless, skinless chicken breasts
- 1 cup uncooked orzo pasta
- 1 cup fresh spinach, chopped
- Juice of 2 lemons
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the diced carrots, celery, oregano, thyme, and red pepper flakes (if using) to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the chicken breasts and reduce the heat to a simmer. Cook for 15-20 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Stir in the uncooked orzo pasta and cook for an additional 8-10 minutes, or until the pasta is tender.
- Add the chopped spinach and lemon juice to the soup. Season with salt and pepper to taste. Let it simmer for another 2-3 minutes until the spinach is wilted.
- Serve hot, garnished with fresh parsley.
Notes
- For a creamier soup, stir in 1/2 cup of heavy cream just before serving.
- Substitute the orzo with quinoa or rice for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg