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Mediterranean cuisine is renowned for its vibrant flavors, fresh ingredients, and numerous health benefits. Characterized by an array of fruits, vegetables, whole grains, and healthy fats, this culinary tradition embraces a lifestyle that promotes well-being. One standout dish that encapsulates the essence of Mediterranean cooking is the Mediterranean Lemon Chicken Soup. This comforting soup is perfect for any season—whether you’re seeking warmth on a chilly day or a light, refreshing meal during the warmer months.

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

Warm up with a bowl of Mediterranean Lemon Chicken Soup, a delightful blend of flavors that brings comfort and freshness to your table. This easy recipe features tender shredded chicken, orzo pasta, and vibrant vegetables simmered in a zesty broth enriched with cream. Ready in just 35 minutes, it's perfect for busy weeknights or cozy weekends. Garnish with fresh parsley and lemon wedges for that extra zing. Enjoy a taste of the Mediterranean in every spoonful!
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Ingredients
  

1 lb boneless, skinless chicken breasts

1 tablespoon olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

6 cups chicken broth

1 cup orzo pasta (or rice)

1 cup fresh spinach, chopped

1 lemon, zested and juiced

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

1/2 cup heavy cream

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Cook the Chicken: In a large pot, heat olive oil over medium heat. Add the chicken breasts and cook for about 4-5 minutes on each side, or until fully cooked. Remove and set aside to cool slightly. Once cooled, shred the chicken using two forks.

    Sauté Aromatics: In the same pot, add chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables begin to soften. Stir in minced garlic and cook for another minute until fragrant.

      Add Broth and Orzo: Pour in the chicken broth and bring to a boil. Add the orzo (or rice) and let it cook according to package instructions, usually about 8-10 minutes, until al dente.

        Combine Ingredients: Stir in the shredded chicken, fresh spinach, lemon zest, lemon juice, oregano, thyme, salt, and pepper. Allow to simmer for a few minutes until the spinach is wilted.

          Add Creaminess: Reduce the heat to low, and slowly stir in the heavy cream, adjusting seasoning to taste. Allow the soup to heat through but do not bring to a boil after adding the cream.

            Serve: Ladle the soup into bowls, garnish with chopped parsley and serve with lemon wedges on the side for an extra burst of flavor.

              Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 6