🍋 Mediterranean Lemon Chicken Soup
Bright • Nourishing • Comforting
🫒 Description
Mediterranean Lemon Chicken Soup is a light yet satisfying dish made with tender shredded chicken, fresh lemon juice, garlic, herbs, and vegetables simmered in a golden broth. Unlike creamy soups, this one gets its richness from olive oil and slow-simmered flavors, while lemon adds a clean, uplifting finish. It’s perfect for cold days, recovery meals, or anytime you want something soothing but fresh.
🧺 Ingredients (Serves 4–6)
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2 tbsp extra-virgin olive oil
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1 medium onion, finely chopped
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2 carrots, diced
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2 celery stalks, diced
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3 cloves garlic, minced
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1 tsp dried oregano
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½ tsp dried thyme
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½ tsp turmeric (optional, for color & wellness)
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8 cups chicken broth (low sodium)
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1 lb chicken breast or thighs (boneless, skinless)
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½ cup orzo or rice (optional but traditional)
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Zest of 1 lemon
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Juice of 2 lemons (adjust to taste)
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Salt & black pepper, to taste
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Fresh parsley or dill, chopped
👩🍳 Instructions
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Build the Base
Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery. Sauté 5–7 minutes until soft. -
Add Aromatics
Stir in garlic, oregano, thyme, and turmeric. Cook 30 seconds until fragrant. -
Simmer the Soup
Pour in chicken broth and add chicken. Bring to a gentle boil, then reduce to a simmer.
Cook 18–22 minutes, until chicken is fully cooked. -
Shred the Chicken
Remove chicken, shred with two forks, and return to the pot. -
Add Orzo or Rice (Optional)
Stir in orzo or rice. Simmer 8–10 minutes until tender. -
Finish with Lemon
Lower heat. Add lemon zest and juice. Season with salt and pepper.
Simmer gently 2 more minutes—do not boil. -
Serve
Ladle into bowls and top with fresh parsley or dill.
🥖 Mediterranean Serving Ideas
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With olive oil–brushed whole-grain bread
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Alongside Greek salad or roasted vegetables
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Finish with extra lemon wedges and cracked pepper
❓ Q & A
Q: Can I make this without orzo or rice?
A: Yes! It’s delicious as a low-carb, broth-based lemon chicken soup.
Q: Can I use rotisserie chicken?
A: Absolutely. Add shredded chicken during the last 10 minutes of cooking.
Q: How do I keep the lemon flavor fresh and not bitter?
A: Always add lemon juice at the end and avoid boiling after adding it.
Q: Is this soup freezer-friendly?
A: Yes, but freeze without orzo/rice. Add fresh grains when reheating.
Q: Can I make it creamy like Greek Avgolemono?
A: You can! Whisk 2 eggs with lemon juice, temper with hot broth, and stir back in—just keep the heat very low.
