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In the realm of comfort food, few dishes can rival the soothing embrace of a warm bowl of soup. Mediterranean Lemon Chicken Soup stands out as a quintessential option, combining the richness of creamy broth with the bright, zesty notes of lemon. This soup not only nourishes the body but also uplifts the spirit, making it a perfect choice for any occasion. Whether you're seeking a delightful dish to warm you on a chilly day or a flavorful meal to share with loved ones, this Mediterranean-inspired soup delivers on all fronts.

Mediterranean Lemon Chicken Soup: A Creamy, Comforting Bowl of Sunshine

Warm up with a comforting bowl of Mediterranean Lemon Chicken Soup! This creamy delight features tender chicken thighs, fresh spinach, and zesty lemon, all simmered to perfection with orzo pasta. Bursting with flavor thanks to garlic, oregano, and thyme, it’s the perfect dish for chilly days. Ready in just under an hour, this soup will brighten your day and warm your soul. Garnish with parsley and enjoy a taste of sunshine in every spoonful!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, finely chopped

2 carrots, diced

2 celery stalks, diced

3 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 pound boneless, skinless chicken thighs

6 cups chicken broth

1 cup uncooked orzo pasta

1 cup fresh spinach, chopped

Zest and juice of 2 lemons

1 cup heavy cream

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables are tender.

    Stir in the minced garlic, dried oregano, and dried thyme. Cook for an additional minute until fragrant.

      Add the chicken thighs to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the chicken is cooked through.

        Remove the chicken from the pot and let it cool slightly before shredding it into bite-sized pieces.

          Return the shredded chicken to the pot. Add the uncooked orzo pasta and cook according to package instructions, usually about 8-10 minutes.

            Stir in the chopped spinach, lemon zest, and lemon juice. Allow the soup to simmer for an additional 2-3 minutes until the spinach is wilted.

              Lower the heat and stir in the heavy cream. Season with salt and pepper to taste. Allow the soup to warm through without boiling.

                Ladle the soup into bowls and garnish with fresh parsley. Serve warm and enjoy your comforting Mediterranean experience!

                  Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 6