Name: Mediterranean Chicken Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 lb boneless chicken breasts or thighs, cut into pieces; 1 medium onion, chopped; 2 carrots, chopped; 2 celery stalks, chopped; 3 garlic cloves, minced; 1 can (14 oz) diced tomatoes with juices; 6 cups chicken broth; 2 tablespoons extra virgin olive oil; 2 tablespoons fresh lemon juice; 2 tablespoons fresh parsley, chopped; 1 teaspoon fresh oregano, chopped (or ½ teaspoon dried oregano); 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme); Salt and pepper to taste; 1 cup cooked chickpeas or ½ cup orzo; Pinch of red pepper flakes or a dash of harissa (optional for spicy twist); 1 cup fresh spinach or kale (added near end); ½ teaspoon smoked paprika or a splash of liquid smoke (optional for smoky flavor)

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Introduction

Mediterranean Chicken Soup is a warm and hearty dish packed with wholesome ingredients and fresh herbs. This comforting soup brings together tender chicken, vibrant vegetables, and bright lemon notes for a flavorful meal that’s perfect any time of year.

A bowl of rich, orange-red soup sits in the center on a white plate. The soup has visible pieces of shredded chicken mixed evenly in the broth. On top, there is a generous layer of finely grated white cheese, sprinkled alongside bright green chopped herbs, adding texture and color contrast. The bowl has a speckled, light beige rim with a rough texture, enhancing the rustic look. A copper spoon rests beside another similar bowl on the white marbled surface, with a few fresh green basil leaves placed at the upper left corner outside of the plates. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb boneless chicken breasts or thighs, cut into pieces
1 medium onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 can (14 oz) diced tomatoes with juices
6 cups chicken broth
2 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh parsley, chopped
1 teaspoon fresh oregano, chopped (or ½ teaspoon dried oregano)
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Salt and pepper to taste
1 cup cooked chickpeas or ½ cup orzo
Pinch of red pepper flakes or a dash of harissa (for spicy twist)
1 cup fresh spinach or kale (added near end)
½ teaspoon smoked paprika or a splash of liquid smoke (for smoky flavor)

Instructions

Step 1: Chop onions, carrots, and celery into small, even pieces. Mince garlic and finely chop fresh herbs to prepare for cooking.
Step 2: Heat the olive oil in a large pot over medium heat. Add the chopped onions, carrots, and celery, and cook until softened and fragrant, about 5 minutes. Add the garlic and sauté for 1 more minute, taking care not to let it burn.
Step 3: Add the chicken pieces to the pot and sear lightly on all sides until they turn opaque but are not fully cooked through. This seals in moisture and flavor.
Step 4: Pour in the chicken broth and diced tomatoes with their juices. Stir to combine, then bring the soup to a gentle boil. Reduce the heat to a simmer.
Step 5: Let the soup simmer for 15 to 20 minutes, allowing the flavors to meld and the chicken to cook through. Season with salt, pepper, thyme, and oregano. If using orzo or grains, add them in the last 10 minutes to prevent overcooking.
Step 6: Near the end, stir in fresh spinach or kale along with smoked paprika or liquid smoke for added depth. Cook just until the greens wilt.
Step 7: Just before serving, stir in fresh lemon juice and sprinkle with chopped parsley to brighten the flavors and add fresh color.

Tips & Variations

For a vegetarian version, substitute chicken broth with vegetable broth and leave out the chicken, adding more chickpeas or a mix of beans instead.
Use fresh herbs whenever possible for the best flavor; dried herbs work fine but use half the amount.
Add a pinch of red pepper flakes or harissa for a satisfying spicy kick.
Orzo adds comforting texture, while chickpeas make this soup more filling and protein-packed.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. If the soup thickens when chilled, add a splash of broth or water while reheating to restore the desired consistency.

How to Serve

A white pot filled with a thick soup sits on a white marbled surface. The soup has several layers: a base of red broth mixed with chunks of diced tomatoes and orange chickpeas spread evenly throughout. There are green spinach leaves floating on top, mixed with thin strips of shredded chicken scattered across the surface. The broth has small black pepper specks sprinkled over it, adding texture. To the side of the pot, there is a small white dish with cracked black pepper, and a stack of white plates with two spoons resting on them. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this soup?

Yes, but thaw the chicken completely before cooking to ensure even cooking and avoid a rubbery texture.

Can I prepare this soup in advance?

Absolutely. The flavors develop beautifully after a few hours or overnight in the fridge. Just reheat thoroughly before serving and add the fresh herbs and lemon juice last.