Description
A zesty and flavorful Mediterranean Lemon Chicken Soup that combines tender chicken, fresh vegetables, and a hint of lemon for a refreshing meal.
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 pound boneless, skinless chicken breasts
- 6 cups chicken broth
- 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, carrots, and celery, cooking for an additional 3-4 minutes until the vegetables are tender.
- Sprinkle in the dried oregano and thyme, stirring to combine. Add the chicken breasts to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes 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 let it cook for about 8-10 minutes or until al dente.
- Add the chopped spinach and lemon juice, stirring until the spinach wilts. Season with salt and pepper to taste.
- 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: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg