Go Back
Mediterranean Lemon Chicken Soup is a delightful dish that offers a perfect blend of comfort and freshness. This soup is not just a meal; it's an experience that transports you to sun-kissed shores and vibrant markets filled with the aromas of fresh herbs and citrus. With its creamy texture, zesty lemon flavor, and tender chicken, this soup encapsulates the essence of Mediterranean cuisine. It serves as a hearty meal that can warm you up on a chilly day while simultaneously bringing a taste of sunshine to your table.

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

Warm up with a bowl of Mediterranean Lemon Chicken Soup, a creamy delight that brightens up any day! This comforting recipe features tender chicken thighs, fresh veggies, and zesty lemon flavors. With the addition of rich heavy cream and orzo pasta, it's the ultimate cozy dish. Perfect for chilly evenings, this soup is easy to prepare and serves six. Garnish with fresh parsley and crumbled feta for an extra burst of flavor. Bring sunshine to your table!
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken thighs

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

3 celery stalks, diced

2 medium carrots, diced

6 cups chicken broth

1 cup heavy cream

1 cup uncooked orzo pasta

Zest of 2 lemons

Juice of 2 lemons

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Crumbled feta cheese (optional, for garnish)

Instructions
 

Sauté the Base: In a large pot, heat the olive oil over medium heat. Add the chopped onion, celery, and carrots. Cook until softened, about 5 minutes. Stir in the garlic and cook for an additional minute until fragrant.

    Cook the Chicken: Add the chicken thighs to the pot and pour in the chicken broth. Bring to a simmer. Cover and cook until the chicken is cooked through, about 20 minutes.

      Shred the Chicken: Remove the chicken from the pot, allowing it to cool slightly. Once cool enough to handle, shred it using two forks and set aside.

        Make it Creamy: Stir in the heavy cream, orzo, lemon zest, lemon juice, dried oregano, and season with salt and pepper. Let the soup simmer until the orzo is tender, about 10-12 minutes.

          Combine: Return the shredded chicken to the pot and stir to combine. Taste and adjust seasoning as needed.

            Serve: Ladle the soup into bowls, garnish with fresh parsley and crumbled feta cheese if desired. Enjoy your warm, comforting bowl of sunshine!

              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6