Here’s a hearty and healthy Mediterranean Chicken Soup—packed with chicken, veggies, and fragrant herbs
Ingredients (Serves 4–6)
- 2 chicken breasts or thighs (bone-in for more flavor)
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2–3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 red or yellow bell pepper, chopped
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp paprika
- 6 cups chicken broth
- 1 cup cherry tomatoes, halved
- 1 cup cooked chickpeas (optional)
- Juice of 1 lemon
- Salt & pepper to taste
- Fresh parsley or basil for garnish
Optional: ½ cup orzo or small pasta for a heartier soup
Instructions
1. Cook the Chicken
- Heat olive oil in a large pot over medium heat
- Add chicken, sear lightly on both sides, then remove
2. Sauté the Veggies
- In the same pot, sauté onion, garlic, carrots, celery, and bell pepper until slightly softened
- Add oregano, thyme, paprika, salt, and pepper
3. Simmer the Soup
- Return chicken to the pot
- Pour in chicken broth
- Bring to a boil, then reduce heat and simmer 20–25 minutes, until chicken is cooked
4. Finish the Soup
- Remove chicken, shred it, and return to the pot
- Add cherry tomatoes, chickpeas, and pasta/orzo if using
- Simmer another 5–10 minutes
- Stir in lemon juice before serving
5. Serve
- Ladle into bowls and garnish with fresh parsley or basil
- Serve with crusty bread or pita
Pro Tips
- Use bone-in chicken for richer flavor
- Add vegetables in stages if you like some crunch
- Adjust lemon juice to taste for a bright, Mediterranean flavor
- Leftovers taste even better the next day
Variations
- Spicy: Add a pinch of red pepper flakes
- Greek-style: Add Kalamata olives and feta cheese when serving
- Low-carb: Skip the pasta or orzo
- Creamy version: Stir in a few tablespoons of Greek yogurt at the end