This Mediterranean Lemon Chicken Soup is bright and cheerful with tasty chicken, fresh veggies, and a hint of lemon. Perfect for cozy days or when you need a little sunshine in your bowl!
I love how quick it is to whip up this soup! Just simmer everything together, and soon you have a warming treat that makes my kitchen smell amazing. It’s like a hug in a bowl! 😊
Key Ingredients & Substitutions
Olive Oil: Used for sautéing, it gives a wonderful flavor. If you prefer, avocado oil or grapeseed oil can be good alternatives. Each has a high smoke point and a mild taste.
Onion: A staple for depth of flavor. Yellow onions are preferred for their sweetness, but white or red onions work too if that’s what you have.
Carrots & Celery: These vegetables add a nice texture and taste. If you don’t like them, consider zucchini or bell peppers as replacements.
Kale or Spinach: Choose either for added nutrients. You can also use Swiss chard or even frozen greens if fresh isn’t available.
Orzo or Small Pasta: Orzo adds a delightful bite, but you can skip it or use rice or quinoa instead for a gluten-free option.
Lemons: The juice brings brightness to the soup. If you run out, lime juice is a tasty substitute, although it will alter the flavor slightly.
How Do I Sauté Vegetables without Burning Them?
Sautéing vegetables is a quick way to build flavor in your soup. Here are steps for perfectly cooked veggies:
- Start with medium heat for your olive oil; it should shimmer but not smoke.
- Add onions, carrots, and celery first since they need more time to soften. Stir occasionally for about 5-7 minutes.
- When you add garlic, lower the heat a bit, as it can burn quickly. A minute or two is all it needs!
Mixing your veggies and being patient with the heat will ensure they are tender without uneven browning. Enjoy your cooking!
How to Make Mediterranean Lemon Chicken Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 2 cups cooked chicken breast, shredded
- 1 cup kale or spinach, chopped
- 3 large lemons (juice and thin slices for garnish)
- 1/2 cup orzo or small pasta (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley or dill for garnish
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prep and around 30 minutes to cook, making a total of about 45 minutes from start to finish. Perfect for a wholesome meal that doesn’t take too long!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once it’s hot, add the finely chopped onion, diced carrots, and diced celery. Sauté them together for about 5 to 7 minutes, or until they’re softened and the onion is translucent. This step builds a great flavor base!
2. Add Garlic:
Next, stir in the minced garlic and cook for an additional 1 to 2 minutes. You want the garlic to become fragrant but be careful not to burn it!
3. Bring in the Broth:
Now, pour in the chicken broth and increase the heat to bring it to a boil. Take this moment to enjoy the wonderful aroma filling your kitchen!
4. Flavor it Up:
Once boiling, add the dried oregano, thyme, salt, and black pepper. Reduce the heat and cover the pot, letting it simmer for about 10 minutes. This will help the flavors come together.
5. If Using Orzo:
If you decided to add orzo or small pasta, toss it in the pot now. Cook everything together until the pasta is al dente, which takes about 7 to 8 minutes.
6. Add Chicken and Greens:
Stir in the shredded cooked chicken and chopped kale or spinach. Allow everything to cook for another 3 to 5 minutes until the greens are wilted and the chicken is heated through. This makes the soup hearty and packed with goodness!
7. Lemon Time:
Remove the pot from heat and stir in the juice of 2 of the lemons. Taste and adjust the lemon juice according to your preference for that bright, zesty flavor.
8. Serve it Up:
Ladle the warm soup into bowls and garnish with lemon slices and a sprinkle of fresh parsley or dill for that final touch. It looks lovely!
9. Enjoy Your Meal:
Serve the soup hot, and feel free to enjoy it with some crusty bread on the side. It’s the perfect comfort food that’s both refreshing and satisfying!
Can I Use Different Greens Instead of Kale or Spinach?
Absolutely! You can substitute kale or spinach with Swiss chard, collard greens, or even frozen greens. Just make sure to adjust cooking times accordingly, as frozen greens may require less time to wilt and heat through.
How Do I Store Leftover Soup?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 3 months. Just make sure to leave some space in the container for expansion when freezing.
Can I Make This Soup in Advance?
Yes! You can prepare the soup one day ahead and store it in the fridge. The flavors often deepen and improve overnight. When you’re ready to serve, simply reheat it on the stovetop, adding a little extra broth or water if it thickens up.
What Can I Substitute for Orzo?
If you want to skip the orzo, you can replace it with rice (jasmine or basmati) or quinoa for a gluten-free option. Keep in mind that cooking times will vary; be sure to adjust accordingly based on the type of grain you choose.
