Mediterranean Lemon Herb Chicken Soup (Print Version)
A vibrant, aromatic soup with fresh Mediterranean herbs, zesty lemon, chicken, and wholesome vegetables.
# What You Need:
→ Proteins
01 - 2 boneless skinless chicken breasts (approximately 14 ounces), cut into bite-sized pieces
→ Vegetables
02 - 1 large yellow onion, diced
03 - 2 medium carrots, sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
06 - 5 ounces baby spinach, roughly chopped
→ Broth & Liquids
07 - 5 cups low-sodium chicken broth
08 - 1 tablespoon olive oil
09 - Juice and zest of 1 large lemon
→ Herbs & Seasonings
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried basil
13 - 1 bay leaf
14 - 1/4 teaspoon crushed red pepper flakes
15 - Salt and freshly ground black pepper, to taste
16 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)
# How to Prepare:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until vegetables begin to soften and become fragrant.
02 - Stir minced garlic into the vegetable mixture and cook for 1 minute, stirring constantly to prevent browning or burning.
03 - Add chicken pieces to the pot and cook, stirring occasionally, until lightly browned on all sides, approximately 3 to 4 minutes.
04 - Pour in chicken broth. Add oregano, thyme, basil, bay leaf, red pepper flakes, salt, and black pepper. Bring mixture to a gentle boil, stirring to combine seasonings.
05 - Reduce heat to low, cover pot, and simmer for 15 minutes until chicken is fully cooked through and vegetables are tender.
06 - Stir in chopped spinach, lemon juice, and lemon zest. Simmer uncovered for 2 to 3 minutes, just until spinach wilts completely.
07 - Remove pot from heat. Discard bay leaf. Stir in fresh parsley. Taste and adjust salt and pepper seasoning as needed.
08 - Ladle hot soup into serving bowls. Garnish with additional fresh parsley and a squeeze of fresh lemon juice if desired.
# Expert Advice:
01 -
- The lemon transforms ordinary chicken soup into something that feels like a sunny Mediterranean getaway
- It comes together in under an hour but tastes like it simmered all afternoon
02 -
- The red pepper flakes are optional but I highly recommend them—they create this subtle warmth that balances the lemon perfectly
- Add the spinach at the very end or it will overcook and lose its beautiful bright color
03 -
- Grate your lemon zest before juicing—it's way easier to handle the whole lemon while it's still firm
- Taste your broth before adding salt since different brands have wildly different sodium levels