Description
This Mediterranean Lemon Chicken Soup is a vibrant and comforting dish featuring tender shredded chicken, orzo pasta, and fresh vegetables simmered in a flavorful broth with bright lemon juice and herbs. Perfect for a light, nourishing meal that bursts with Mediterranean flavors.
Ingredients
Scale
Broth and Proteins
- 4 cups chicken broth
- 1 pound boneless, skinless chicken breasts
Vegetables and Herbs
- 2 carrots, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
Seasonings and Pasta
- 1/2 cup orzo pasta
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup lemon juice
Instructions
- Simmer broth: In a large pot, bring the chicken broth to a gentle simmer over medium heat, setting the stage for the flavorful soup base.
- Cook chicken: Add the boneless, skinless chicken breasts to the simmering broth and cook for about 15-20 minutes until fully cooked through, ensuring tender meat for shredding.
- Shred chicken: Remove the cooked chicken breasts from the pot and let them cool slightly before shredding them with two forks to create bite-sized pieces.
- Return chicken: Place the shredded chicken back into the soup pot, mixing it evenly with the broth.
- Add vegetables and herbs: Incorporate diced carrots, onion, minced garlic, dried thyme, dried oregano, salt, and black pepper into the pot, stirring well to combine the flavors.
- Cook vegetables: Let the vegetables cook for about 5 minutes until they soften slightly, enhancing their texture and flavor.
- Add orzo: Stir in the orzo pasta and continue to simmer the soup for 8-10 minutes until the orzo becomes tender and plump.
- Finish with lemon and parsley: Mix in the fresh lemon juice and chopped parsley to add bright, fresh notes to the soup.
- Adjust seasoning: Taste the soup and adjust salt and pepper as needed to suit your preference.
- Serve: Ladle the Mediterranean Lemon Chicken Soup into bowls and serve hot for a comforting and flavorful meal.
Notes
- For a richer flavor, use homemade chicken broth.
- Orzo can be substituted with other small pasta shapes if desired.
- Adjust lemon juice amount for more or less brightness based on taste.
- Leftovers can be stored in the refrigerator for up to 3 days.
- For a thicker soup, cook orzo slightly longer or add less broth initially.
