Description
A vibrant and nourishing Mediterranean Lemon Chicken Soup recipe. This creamy, comforting soup features tender chicken, bright lemon, aromatic herbs, and delicate orzo pasta. Quick to make and deeply satisfying, it’s a taste of sunshine in a bowl. Perfect for weeknights or a cozy weekend meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 2 large carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary, crushed
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- 8 cups low-sodium chicken broth
- 1.5 pounds boneless, skinless chicken breasts or thighs
- ½ cup orzo pasta (or other small pasta like ditalini or acini di pepe)
- ¾ cup plain Greek yogurt (full-fat recommended for best texture)
- ¼ cup fresh lemon juice (from about 1–2 lemons), plus more to taste
- Zest of 1 lemon
- ¼ cup chopped fresh parsley, plus more for garnish
- Optional: Red pepper flakes for a touch of heat
Instructions
- 1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 8-10 minutes.
- 2. Stir in minced garlic, oregano, thyme, and rosemary. Cook for 1 minute until fragrant.
- 3. Pour in chicken broth; bring to a simmer. Add salt and pepper.
- 4. Add chicken breasts or thighs to broth. Cover and simmer gently for 20-25 minutes, until cooked through.
- 5. Remove chicken, shred it, and return to the pot.
- 6. Bring soup back to a simmer. Add orzo pasta and cook according to package directions, until al dente (about 7-10 minutes).
- 7. In a medium bowl, whisk together Greek yogurt and fresh lemon juice.
- 8. Reduce soup heat to low. Ladle about 1 cup of hot broth into the yogurt mixture, whisking.
- 9. Gently pour tempered yogurt-lemon mixture back into the pot, stirring gently. Do not boil.
- 10. Stir in lemon zest and chopped fresh parsley.
- 11. Taste and adjust seasoning with salt, pepper, or more lemon juice.
- 12. Ladle into bowls and garnish with extra parsley.
Notes
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. For best texture when reheating, it’s recommended to add pasta and yogurt mixture after warming. To reheat on the stovetop, gently warm over medium-low heat, stirring occasionally. Avoid boiling. If freezing, consider freezing broth, chicken, and vegetables separately and adding pasta and yogurt mixture after reheating.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350-400
- Sugar: Approx. 5-7g
- Sodium: Approx. 800-1000mg (varies based on broth)
- Fat: Approx. 10-15g
- Carbohydrates: Approx. 25-30g
- Fiber: Approx. 3-5g
- Protein: Approx. 30-35g