On chilly nights, there’s nothing quite like the soothing aroma of a pot of soup simmering on the stove. When I make Mediterranean Chicken Soup, I’m often reminded of family dinners where everyone gathered around a table, sharing stories and warmth. This recipe has a special place in my heart because it combines vibrant flavors and wholesome ingredients that reflect the sunny Mediterranean. Each spoonful is like a hug—comforting and nourishing. I believe you’ll find joy in this dish too, as it brings together tender chicken, fresh vegetables, and spices that create a delightful experience. This soup isn’t just food; it’s a way to connect with loved ones and create memories.
why make this recipe
Making Mediterranean Chicken Soup is an excellent choice for several reasons. First, it is easy to prepare, especially on busy days when you want something healthy but comforting. The soup is packed with protein from the chicken and fiber from the vegetables and chickpeas, making it a complete meal in a bowl. Plus, the flavors are bright and bold, thanks to fresh herbs and a splash of lemon juice. Whether you’re feeding a large family or just looking for leftovers, this recipe is versatile and satisfying. It also allows you to customize ingredients based on what you have on hand, making it a perfect go-to recipe year-round.
how to make Mediterranean Chicken Soup
Ingredients:
- 1 lb boneless chicken breasts or thighs, cut into pieces
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes with juices
- 6 cups chicken broth
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh oregano, chopped (or ½ teaspoon dried oregano)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and pepper to taste
- 1 cup cooked chickpeas or ½ cup orzo
- Pinch of red pepper flakes or a dash of harissa (for a spicy twist)
- 1 cup fresh spinach or kale (added near end)
- ½ teaspoon smoked paprika or a splash of liquid smoke (for a smoky flavor)
Directions:
- Chop onions, carrots, and celery into small, even pieces. Mince garlic, and prepare chicken pieces and fresh herbs by finely chopping them for even cooking and flavor distribution.
- Heat extra virgin olive oil in a large pot over medium heat. Add chopped onions, carrots, and celery, cooking until softened and fragrant (about 5 minutes).
- Add minced garlic and sauté for another minute, being careful not to burn it.
- Add the chicken pieces to the pot, searing lightly on all sides until they turn opaque but are not fully cooked through. This helps lock in moisture and flavor.
- Pour in the chicken broth and diced tomatoes with their juices. Stir well to combine and bring the soup to a gentle boil, then reduce heat to a simmer.
- Let the soup simmer for 15 to 20 minutes, allowing flavors to meld and chicken to cook through. Season with salt, pepper, fresh thyme, and oregano. If using orzo or grains, add them during the last 10 minutes to avoid mushiness.
- Just before serving, stir in fresh lemon juice and sprinkle with chopped parsley. This adds brightness and a fresh, lively color to the soup.
how to serve Mediterranean Chicken Soup
Serve the Mediterranean Chicken Soup hot in bowls, garnished with a sprinkle of fresh parsley. You can pair it with crusty bread or a simple green salad for a complete meal. If you love a little kick, feel free to add a dash of hot sauce or crushed red pepper flakes for extra heat.
how to store Mediterranean Chicken Soup
To store leftover Mediterranean Chicken Soup, let it cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3 days. If you want to store it for longer, you can freeze it. Place the soup in freezer-safe containers, leaving some space for expansion. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before reheating.
tips to make Mediterranean Chicken Soup
- Make sure to chop vegetables evenly to ensure they cook at the same rate.
- Adjust the herbs and spices according to your taste preferences. Fresh herbs enhance flavor, but dried ones work well too.
- For a heartier soup, add more chickpeas or grains, or serve it over cooked rice.
- If you want a creamier soup, blend a portion of it and stir it back in before serving.
variation (if any)
You can easily adjust this recipe based on your preferences or what you have available. For a vegetarian version, skip the chicken and use vegetable broth, adding more chickpeas or other vegetables. You might also consider swapping out the spinach for other greens or including different vegetables like zucchini or bell peppers for added texture and flavor.
FAQs
Q: Can I use frozen chicken?
A: Yes, you can use frozen chicken pieces. Just ensure to cook the soup longer to ensure the chicken is cooked through.
Q: What can I add for more flavor?
A: Consider adding bay leaves during cooking, or try a splash of white wine before adding the broth for an extra layer of taste.
Q: How do I know when the chicken is done?
A: The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C) and is no longer pink inside.
Q: Can I reheat the soup?
A: Yes, simply reheat the soup on the stove until it’s hot throughout. You may want to add a splash of water or broth if it thickens too much in storage.
Mediterranean Chicken Soup
Ingredients
Main Ingredients
- 1 lb boneless chicken breasts or thighs, cut into pieces
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes with juices
- 6 cups chicken broth
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh oregano, chopped (or ½ teaspoon dried oregano)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and pepper to taste
- 1 cup cooked chickpeas or ½ cup orzo
- Pinch of red pepper flakes or a dash of harissa for a spicy twist
- 1 cup fresh spinach or kale added near end
- ½ teaspoon smoked paprika or a splash of liquid smoke for a smoky flavor
Method
Preparation
- Chop onions, carrots, and celery into small, even pieces. Mince garlic, and prepare chicken pieces and fresh herbs by finely chopping them.
Cooking
- Heat extra virgin olive oil in a large pot over medium heat. Add chopped onions, carrots, and celery, cooking until softened and fragrant (about 5 minutes).
- Add minced garlic and sauté for another minute, being careful not to burn it.
- Add the chicken pieces to the pot, searing lightly on all sides until they turn opaque but are not fully cooked through.
- Pour in the chicken broth and diced tomatoes with their juices. Stir well and bring to a gentle boil, then reduce heat to a simmer.
- Let the soup simmer for 15 to 20 minutes, allowing flavors to meld and chicken to cook through. Season with salt, pepper, fresh thyme, and oregano.
- If using orzo or grains, add them during the last 10 minutes to avoid mushiness.
- Just before serving, stir in fresh lemon juice and sprinkle with chopped parsley.