This Easy Mediterranean Lemon Chicken Soup is a warm hug in a bowl! Packed with tender chicken, bright lemon, and fresh herbs, it’s super comforting and tasty.
I can’t resist the zesty flavor that brightens my day. Plus, it’s easy to whip up, and I always feel good after enjoying a bowl of this goodness.
Key Ingredients & Substitutions
Olive Oil: A key ingredient for sautéing, olive oil adds a lovely richness. If you’re looking for a lighter option, avocado oil works well too.
Chicken Broth: Low sodium chicken broth gives great flavor without too much salt. For a vegetarian version, use vegetable broth instead!
Orzo Pasta: Orzo adds a nice texture. If you’re gluten-free, you can substitute with rice or gluten-free pasta.
Lemons: Fresh lemon juice brightens the soup. If you’re out of lemons, lime juice can provide a similar tartness.
Eggs (for avgolemono): This is optional, but using eggs gives a creamy texture to the soup. For a vegan option, you can skip the eggs entirely.
How Do You Get the Best Flavor When Sautéing Vegetables?
Sautéing your veggies right is crucial in this recipe. It builds flavor, which makes all the difference. Here’s how I do it:
- Start with medium heat; too hot can burn the garlic.
- Add the onion first, cooking for 2-3 minutes before adding garlic, carrots, and celery.
- Cook until the onions are translucent and the carrots are tender, about 5-7 minutes.
- Stir occasionally to ensure even cooking and prevent sticking.
Taking these steps can help elevate the overall taste of your soup, making it truly delicious!
What’s the Key to a Perfectly Balanced Lemon Flavor?
To get the right zing from the lemon juice, add it at the end of cooking. This keeps the flavor fresh and bright! Here’s what I do:
- Start with the juice of one lemon and taste before adding more.
- You can always add more juice, but you can’t take it back if it’s too sour!
- Balancing with some extra salt or a touch of honey can round out the tartness if needed.
Remember, lemon enhances the flavors, so don’t hold back but be cautious too!
Easy Mediterranean Lemon Chicken Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth (preferably low sodium)
- 2 cups cooked chicken, shredded or cubed
- 1 cup orzo pasta or small pasta of choice
- Juice of 2 lemons (about 1/4 cup)
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped
- Optional: 2 eggs (for avgolemono style)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 20-25 minutes to cook, making a total of about 40 minutes. Quick and easy for a wholesome meal!
Step-by-Step Instructions:
1. Sautéing the Vegetables:
In a large pot, heat the olive oil over medium heat. Once hot, add the finely chopped onion, minced garlic, diced carrots, and diced celery. Sauté these vegetables for about 5-7 minutes until they become tender and the onions turn translucent.
2. Adding the Broth:
Pour in the 6 cups of chicken broth and bring the mixture to a boil. This is going to create a tasty base for your soup!
3. Cooking the Pasta:
Next, add the orzo pasta, along with the dried oregano, cumin, salt, and pepper. Reduce the heat to a simmer and let it cook for about 8-10 minutes, or until the pasta is tender.
4. Combining Chicken:
Once the pasta is ready, stir in the cooked chicken, allowing it to heat through for a few minutes. You’re almost there!
5. Adding Lemon and Parsley:
Remove the pot from heat. Pour in the fresh lemon juice and sprinkle in the chopped parsley. Stir everything together to combine the flavors beautifully.
6. Optional – Making It Creamy with Eggs:
If you want to make it avgolemono style, beat the eggs in a small bowl. Whisk in about 1 cup of hot soup broth slowly to temper the eggs, preventing them from scrambling. Gradually stir this egg mixture back into the pot, stirring constantly. Return to low heat but do not boil, allowing the soup to thicken slightly.
7. Final Touches:
Taste your soup! Adjust the flavor with more salt, pepper, or even more lemon juice, depending on your preference.
8. Serve and Enjoy:
Garnish the soup with extra parsley or a sprinkle of black pepper, then serve hot. It’s cozy, comforting, and perfect for any day!
This soup is bright, soothing, and makes for a delicious quick meal!
FAQ for Easy Mediterranean Lemon Chicken Soup
Can I Use Different Types of Pasta?
Absolutely! While orzo is traditional, feel free to use any small pasta on hand, like ditalini or even gluten-free pasta if needed. Just adjust the cooking time accordingly based on the pasta you choose.
How Can I Make This Soup Vegetarian?
To make this soup vegetarian, simply replace the chicken broth with vegetable broth and swap out the cooked chicken for your favorite veggies, like chickpeas or additional vegetables. You can also add tofu for extra protein!
Can I Store Leftovers?
Yes! Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove or in the microwave, adding a splash of broth or water if it thickens too much.
How Do I Adjust the Lemon Flavor?
The amount of lemon juice can be adjusted to suit your taste. Start with the juice of one lemon, taste, and add more as desired. Just remember, it’s always easier to add more than to take it out!