Light Greek Lemon Chicken Soup

In the realm of culinary delights, few dishes evoke the warmth and comfort of a hearty soup, and Zesty Mediterranean Lemon Chicken Soup is no exception. This delightful recipe embodies the essence of Mediterranean flavors, combining the brightness of lemon with tender chicken and a medley of fresh vegetables. It is a dish that not only nourishes the body but also warms the soul, making it a perfect addition to any meal rotation, whether for a cozy family dinner or an elegant gathering.

Discover the heartwarming flavors of Zesty Mediterranean Lemon Chicken Soup, a dish that embodies comfort and nutrition. This vibrant recipe combines tender chicken, fresh vegetables, and the bright zest of lemons, all wrapped in a flavorful broth. Perfect for any occasion, it promotes a healthy, balanced lifestyle inspired by Mediterranean cuisine. Dive into a detailed, step-by-step guide to create this delicious soup that nourishes both body and soul, and learn how to customize it to fit your culinary preferences. Enjoy sharing this delightful dish with family and friends, bringing warmth to your table!

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Ingredients

1 lb boneless, skinless chicken breasts

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

2 medium carrots, diced

2 stalks celery, diced

6 cups low-sodium chicken broth

Zest of 1 lemon

Juice of 2 lemons

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and black pepper to taste

1 cup uncooked orzo pasta

2 cups fresh spinach, roughly chopped

Fresh parsley, chopped (for garnish)

Lemon slices (for garnish)

Instructions

Sauté the Chicken: In a large pot, heat the olive oil over medium heat. Season the chicken breasts with salt and pepper. Add them to the pot and sear for about 5-7 minutes per side, until golden brown. Remove the chicken from the pot and set aside to cool.

Cook Vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables are softened and the onions are translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

Make the Broth: Pour in the chicken broth, and add the lemon zest, lemon juice, dried oregano, and thyme. Bring the mixture to a gentle boil.

Shred the Chicken: While the broth is heating, shred the cooled chicken into bite-sized pieces. You can use two forks for this or simply chop it with a knife.

Cook the Orzo: Once the broth is boiling, add the orzo pasta. Cook for about 8-10 minutes, or until the pasta is al dente.

Combine Ingredients: Return the shredded chicken to the pot, and stir in the chopped spinach. Allow the soup to simmer for another 2-3 minutes, until the spinach wilts.

Season and Serve: Taste the soup and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with freshly chopped parsley and lemon slices.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 6 servings