Quick and Cozy Mediterranean Lemon Chicken Soup
A vibrant and refreshing soup packed with tender chicken, bright lemon juice, and an array of vegetables, perfect for chilly evenings.
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
Main Ingredients
- 1 pound Boneless, Skinless Chicken Breast Diced into bite-sized pieces.
- 2 tablespoons Extra Virgin Olive Oil For sautéing the vegetables.
- 1 medium Onion Diced.
- 3 cloves Garlic Minced.
- 2 medium Carrots Chopped.
- 2 stalks Celery Chopped.
- 6 cups Low-Sodium Chicken Broth Forms the soup's base.
- 2 fresh Lemons Juiced.
- ¼ cup Fresh Parsley Chopped.
- to taste Salt For seasoning.
- to taste Pepper For seasoning.
- 2 cups Fresh Spinach Added at the end.
- 1 Bay Leaf Optional, for flavor.
Instructions
- Prepare your ingredients: dice the chicken, chop the onion, carrots, and celery, and mince the garlic.
- In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and stir for an additional minute.
- Introduce chopped carrots and celery, sauté for about 5 minutes.
- Add diced chicken breast and cook until it turns white, about 5-7 minutes.
- Pour in chicken broth, stir to combine, and bring to a gentle boil.
- Add lemon juice and bay leaf, then reduce heat and simmer uncovered for 20 minutes.
- Season with salt and pepper to taste.
- In the last 5 minutes, add spinach and parsley, stirring until spinach wilts.
- Remove bay leaf before serving. Ladle soup into bowls and garnish with parsley.
- Serve hot, optionally with crusty bread.
Notes
For variations, consider adding legumes, grains, or different herbs. This soup can also be made vegetarian by replacing chicken with vegetables and vegetable broth.