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Mediterranean cuisine is celebrated for its vibrant flavors, fresh ingredients, and health benefits. One dish that encapsulates all of these qualities is the Mediterranean Lemon Chicken Soup. This delightful soup is a warm embrace on a cold day, offering a perfect balance of tender chicken, colorful vegetables, and a zesty lemon finish.

Mediterranean Lemon Chicken Soup

Warm up with this delightful Mediterranean Lemon Chicken Soup! Packed with tender chicken, vibrant vegetables, and a burst of fresh lemon flavor, this comforting dish is perfect for any occasion. Featuring hearty orzo and nutritious spinach, it’s a wholesome meal that’s easy to make in just 40 minutes. Great for lunch or dinner, serve it with lemon wedges for an extra zesty kick. Enjoy a taste of the Mediterranean right at home!
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Ingredients
  

1 lb boneless, skinless chicken thighs, cubed

1 medium onion, finely chopped

3 cloves garlic, minced

2 large carrots, diced

2 ribs celery, diced

6 cups chicken broth

1 cup orzo pasta

1 lemon, zested and juiced

1 tsp dried oregano

1 tsp dried thyme

Salt and pepper to taste

2 cups fresh baby spinach

1/4 cup fresh parsley, chopped

2 tbsp olive oil

Lemon wedges for serving

Instructions
 

Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.

    Cook Chicken: Add the cubed chicken thighs to the pot. Cook for about 5-6 minutes, stirring occasionally, until the chicken is browned on all sides.

      Add Broth and Spices: Pour in the chicken broth, then add the lemon zest, lemon juice, oregano, thyme, salt, and pepper. Bring the soup to a simmer.

        Cook Orzo: Add the orzo pasta and cook for about 10 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.

          Finish the Soup: Stir in the fresh spinach and let it wilt for 1-2 minutes. Adjust the seasoning with more salt and pepper if needed.

            Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve with lemon wedges on the side for an extra burst of flavor.

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6