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Mediterranean lemon chicken soup in a bowl with tender chicken, vegetables, and bright lemon-herb broth

Mediterranean Lemon Chicken Soup

Mediterranean lemon chicken soup — a bright, fresh soup with tender chicken, vegetables, and a light lemony broth. Ready in 45 minutes. Get the easy recipe!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 42 minutes
Course Soup
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion diced
  • 3 cloves garlic minced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 1 pound boneless skinless chicken breasts, diced
  • 6 cups chicken broth
  • 1 can 14.5 oz diced tomatoes
  • 1 cup spinach or kale roughly chopped
  • 1/2 cup orzo pasta or rice
  • 3 tablespoons fresh lemon juice
  • Zest of 1 lemon
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh basil or parsley for garnish optional
  • Crumbled feta cheese for serving optional

Instructions
 

  • Step 1: Sauté the Aromatics
  • Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3–4 minutes until softened. Add minced garlic and cook for another minute until fragrant. This aromatic base builds the foundation for all the Mediterranean flavors.
  • Step 2: Add Vegetables
  • Stir in diced carrots and celery. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften slightly. The carrots will add natural sweetness and the celery adds depth.
  • Step 3: Cook the Chicken
  • Add diced chicken breast to the pot and cook for 4–5 minutes, stirring occasionally, until the chicken is mostly cooked through. Don't worry about it being fully cooked — it will finish cooking in the broth.
  • Step 4: Build the Broth
  • Pour in the chicken broth and diced tomatoes (with their juice). Add the orzo pasta, dried oregano, and dried thyme. Stir well and bring to a gentle boil. Reduce heat to medium-low and simmer for 10–12 minutes until the pasta is tender and the chicken is fully cooked.
  • Step 5: Add Fresh Elements
  • Stir in the chopped spinach and let it wilt for 2 minutes. Then add the fresh lemon juice and lemon zest. Taste and adjust salt and pepper as needed.
  • Step 6: Serve
  • Ladle into bowls and top with fresh basil, crumbled feta cheese, and a drizzle of olive oil if desired. Serve warm with crusty bread for dipping.

Notes

This Mediterranean lemon chicken soup is incredibly flexible — add white beans for extra protein and fiber, swap spinach for kale or arugula, or use whatever vegetables you have on hand. The brightness of the lemon is key, so use fresh lemon juice rather than bottled. You can make this ahead and store it in the fridge for up to 4 days, but add the fresh lemon juice just before serving for the best flavor. The soup also freezes beautifully for up to 3 months — thaw overnight and reheat.