Description
A bright and comforting Mediterranean Lemon Chicken Soup featuring tender shredded chicken, orzo pasta, and fresh vegetables simmered in a flavorful lemon-infused broth, perfect for a light yet satisfying meal.
Ingredients
Scale
Soup Base
- 4 cups chicken broth
- 1 pound boneless, skinless chicken breasts
- 1/3 cup lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables & Herbs
- 2 carrots, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
Seasonings & Pasta
- 1/2 cup orzo pasta
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
Instructions
- Simmer the broth and cook chicken: In a large pot, bring the chicken broth to a simmer over medium heat. Add the boneless, skinless chicken breasts and let them simmer for 15-20 minutes until fully cooked.
- Shred the chicken: Remove the chicken breasts from the pot and allow them to cool slightly. Shred the chicken using two forks into bite-sized pieces.
- Return shredded chicken to pot: Place the shredded chicken back into the simmering broth.
- Add vegetables and herbs: Add diced carrots, diced onion, minced garlic, dried thyme, dried oregano, salt, and black pepper to the pot. Stir well to combine.
- Cook vegetables: Allow the vegetables to cook for about 5 minutes until they start to soften.
- Add orzo pasta: Stir in the orzo pasta and continue to simmer for 8-10 minutes, or until the orzo is tender and cooked through.
- Finish with lemon and parsley: Stir in the fresh lemon juice and chopped parsley, mixing thoroughly.
- Adjust seasoning and serve: Taste the soup and adjust salt and pepper if needed. Serve hot and enjoy your Mediterranean Lemon Chicken Soup!
Notes
- For extra flavor, use homemade chicken broth or low-sodium broth to control salt levels.
- You can substitute orzo with other small pasta shapes like ditalini or acini di pepe.
- If you prefer a thicker soup, reduce broth slightly or add a slurry of cornstarch mixed with water.
- Fresh lemon juice is preferred for authentic flavor, but bottled lemon juice can be used in a pinch.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
