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Mediterranean Lemon Chicken Soup: Easy 30-Min Meal

A bright, comforting, and healthy Mediterranean Lemon Chicken Soup featuring tender shredded chicken, orzo pasta, and a zesty lemon broth. This 30-minute meal is perfect for a quick weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional)
  • 6 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 1 cup uncooked orzo pasta
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • Zest of 1 lemon
  • Salt and pepper to taste
  • 1/4 cup fresh parsley, chopped
  • Lemon wedges for serving

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
  2. Add the minced garlic, diced carrots, and celery; cook for 3-4 minutes until the vegetables start to soften.
  3. Stir in the dried oregano, thyme, and red pepper flakes, allowing the spices to toast for 1-2 minutes.
  4. Pour in the chicken broth and bring the mixture to a gentle boil.
  5. Add the uncooked orzo pasta and cook according to package instructions (usually 8-10 minutes), stirring occasionally.
  6. Stir in the shredded chicken, fresh lemon juice, and lemon zest. Season with salt and pepper.
  7. Simmer for an additional 5 minutes to heat through.
  8. Stir in fresh parsley and serve with lemon wedges on the side.

Notes

  • Use rotisserie chicken to save time on prep.
  • If you prefer a thicker soup, let it sit for a few minutes as the orzo will continue to absorb the broth.
  • For a gluten-free version, swap orzo for rice or gluten-free pasta.
  • Store leftovers in an airtight container for up to 3 days; add a splash of broth when reheating.

Nutrition

Keywords: Mediterranean Lemon Chicken Soup, 30-minute meal, Greek chicken soup, lemon orzo soup, healthy chicken soup recipe