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Mediterranean cuisine is renowned not only for its vibrant flavors and impressive array of dishes but also for its remarkable health benefits. Rooted in a lifestyle that emphasizes fresh ingredients, healthy fats, and a variety of fruits and vegetables, Mediterranean cooking has been linked to improved heart health, weight management, and overall well-being. One staple of this culinary tradition that embodies these principles is soup, a comforting dish cherished across Mediterranean countries.

Mediterranean Lemon Chicken Soup

Discover a delightful Mediterranean Lemon Chicken Soup that brings vibrant flavors and comfort in every bowl! This easy-to-follow recipe combines tender chicken, fresh vegetables, and zesty lemon with orzo pasta and baby spinach for a nourishing meal. Perfect for cozy evenings or sharing with loved ones, this soup is ready in under an hour and makes 6-8 servings. Garnish with fresh parsley for the perfect finishing touch! You'll love this refreshing twist on a classic.
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Ingredients
  

1 lb boneless, skinless chicken breasts

6 cups chicken broth

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 cup uncooked orzo pasta

1 cup baby spinach

1/2 cup fresh lemon juice (about 2-3 lemons)

Zest of 1 lemon

1 tsp dried oregano

1/2 tsp dried thyme

Salt and pepper to taste

2 tbsp olive oil

Fresh parsley, chopped, for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, sautéing for about 5-7 minutes until the vegetables soften. Add the minced garlic and cook for another minute until fragrant.

    Add the chicken breasts to the pot, followed by the chicken broth, dried oregano, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, until the chicken is cooked through.

      Once the chicken is fully cooked, remove it from the pot and allow it to cool slightly. Add the uncooked orzo pasta to the soup and simmer for about 10 minutes, or until the pasta is al dente.

        While the orzo is cooking, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot once the pasta is cooked.

          Stir in the fresh lemon juice, lemon zest, and baby spinach. Cook for an additional 2-3 minutes until the spinach wilts.

            Taste and adjust seasoning, adding more salt or lemon juice if needed.

              Serve hot, garnished with freshly chopped parsley. Enjoy this bright and comforting Mediterranean twist!

                Prep Time: 15 mins | Total Time: 50 mins | Servings: 6-8