Description
This Mediterranean Lemon Chicken Soup is a comforting and flavorful dish featuring tender shredded chicken, fragrant herbs, and bright lemon juice combined with orzo pasta and fresh vegetables. Perfect for a nutritious and satisfying meal, this soup captures the essence of Mediterranean flavors with simple, wholesome ingredients.
Ingredients
Scale
Soup Ingredients
- 4 cups chicken broth
- 1 pound boneless, skinless chicken breasts
- 1/2 cup orzo pasta
- 2 carrots, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
- Simmer Chicken Broth: In a large pot, bring the chicken broth to a simmer over medium heat to develop a warm base for the soup.
- Cook Chicken Breasts: Add the boneless, skinless chicken breasts to the simmering broth and cook for 15-20 minutes, or until the chicken is fully cooked through and tender.
- Shred Chicken: Remove the cooked chicken breasts from the broth and let them cool slightly. Use two forks to shred the chicken into bite-sized pieces.
- Return Chicken to Pot: Place the shredded chicken back into the pot with the broth to combine flavors.
- Add Vegetables and Seasonings: Incorporate diced carrots, diced onion, minced garlic, dried thyme, dried oregano, salt, and black pepper into the pot, stirring well to evenly distribute the ingredients.
- Cook Vegetables: Allow the vegetables to cook for about 5 minutes until they are slightly softened but still retain some texture.
- Add Orzo Pasta: Stir in the orzo pasta and let the soup simmer for 8-10 minutes, or until the orzo is tender and cooked through.
- Incorporate Lemon and Parsley: Stir in the lemon juice and chopped fresh parsley to add brightness and fresh herbaceous notes to the soup.
- Adjust Seasoning: Taste the soup and add additional seasoning as needed to enhance the flavors.
- Serve: Ladle the hot Mediterranean Lemon Chicken Soup into bowls and enjoy immediately for a comforting meal.
Notes
- Use fresh lemon juice for the best bright citrus flavor.
- Orzo cooks quickly, so keep an eye on it to prevent it from becoming mushy.
- This soup can be stored in the refrigerator for 3-4 days and reheated gently on the stovetop.
- For a lower-carb version, substitute orzo with cauliflower rice.
- Chicken broth can be homemade or store-bought, but low-sodium broth is recommended to control salt levels.
