Mediterranean Lemon Herb Chicken Soup (Printable Version)

Vibrant chicken soup with Mediterranean herbs, zesty lemon, and hearty vegetables ready in 50 minutes.

# What You Need:

→ Proteins

01 - 2 boneless, skinless chicken breasts (about 14 oz), 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 oz 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 (optional)
15 - Salt and freshly ground black pepper, to taste
16 - 2 tablespoons fresh parsley, chopped (plus extra for garnish)

# How-To:

01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes, until softened.
02 - Stir in garlic and cook for 1 minute, being careful not to burn.
03 - Add chicken pieces and cook, stirring, until lightly browned (about 3–4 minutes).
04 - Pour in chicken broth. Add oregano, thyme, basil, bay leaf, red pepper flakes (if using), salt, and pepper. Bring to a gentle boil.
05 - Reduce heat, cover, and simmer for 15 minutes, until chicken is cooked through and vegetables are tender.
06 - Stir in chopped spinach, lemon juice, and lemon zest. Simmer uncovered for 2–3 minutes, just until spinach wilts.
07 - Remove from heat. Discard bay leaf. Stir in fresh parsley. Adjust seasoning as needed.
08 - Ladle soup into bowls. Garnish with extra parsley and an additional squeeze of lemon if desired.

# Expert Hints:

01 -
  • The lemon makes it feel light and bright instead of heavy like most chicken soups
  • It comes together in under an hour but tastes like it simmered all day
  • Perfect for those nights when you want something nourishing that wont put you in a food coma
02 -
  • Add the lemon juice at the very end, because adding it too early can make the vegetables tough and the flavor diminishes with prolonged cooking
  • The spinach wilts almost instantly so do not walk away once it goes in or you will end up with mushy greens instead of tender ones
03 -
  • Zest your lemon before juicing it, it is so much easier to handle the whole fruit while it is still firm
  • Use a vegetable peeler for large strips of zest if you want big bright flavor bombs, or a microplane for fine zest that disappears into the soup

Go Back