Description
This Mediterranean Lemon Chicken Soup is a light and flavorful dish featuring tender shredded chicken, fresh vegetables, and orzo pasta all simmered in a bright, lemon-infused chicken broth. Perfect for a comforting and healthy meal, this soup blends classic Mediterranean herbs with zesty lemon juice for a refreshing twist.
Ingredients
Scale
Soup Base
- 4 cups chicken broth
- 1 pound boneless, skinless chicken breasts
Vegetables and Aromatics
- 2 carrots, diced
- 1 onion, diced
- 3 cloves garlic, minced
Herbs and Seasonings
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Other Ingredients
- 1/2 cup orzo pasta
- 1/3 cup lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Simmer Chicken: In a large pot, bring the chicken broth to a simmer over medium heat. Add the boneless, skinless chicken breasts and let them simmer for 15-20 minutes until fully cooked through.
- Shred Chicken: Remove the cooked chicken breasts from the broth and allow them to cool slightly. Use two forks to shred the chicken into bite-sized pieces.
- Return Chicken to Pot: Add the shredded chicken back into the pot with the broth.
- Add Vegetables and Herbs: Stir in the diced carrots, diced onion, minced garlic, dried thyme, dried oregano, salt, and black pepper. Mix well to combine all ingredients.
- Sauté Vegetables: Allow the vegetables to cook in the simmering broth for about 5 minutes until they begin to soften, stirring occasionally.
- Cook Orzo: Add the orzo pasta to the pot and continue simmering for 8-10 minutes until the pasta is tender but not mushy.
- Finish with Lemon and Parsley: Stir in the fresh lemon juice and chopped parsley to brighten the flavors of the soup.
- Adjust Seasoning and Serve: Taste the soup and adjust salt or pepper as needed. Serve hot and enjoy the vibrant Mediterranean flavors.
Notes
- You can substitute orzo with other small pasta shapes like acini di pepe or pastina.
- For a richer flavor, use homemade chicken broth or stock.
- Adjust the amount of lemon juice to your taste preference for more tartness.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- To make this soup gluten-free, substitute orzo for gluten-free small pasta or rice.
