Mediterranean Lemon Chicken Soup
A comforting soup featuring juicy chicken, vibrant lemon, and a mix of vegetables, perfect for any season.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, chopped
- 6 cups chicken broth (low-sodium recommended)
- 2 tbsp extra virgin olive oil
- 2 pieces lemons, juiced and zested
- ¼ cup fresh parsley, chopped
- ¼ cup fresh dill, chopped
- to taste Salt and pepper
Instructions
Preparation
- Wash and chop the carrots, celery, and onion into bite-sized pieces.
Cooking
- In a large pot over medium heat, drizzle olive oil and sauté the onion until translucent. Add garlic and cook until fragrant.
- Place chicken breasts in the pot along with chopped carrots and celery. Pour in chicken broth to cover everything.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 20-25 minutes or until chicken is cooked through.
- Remove the chicken from the pot; shred it using two forks and return it to the soup with lemon juice and zest.
- Stir in parsley and dill before seasoning with salt and pepper. Serve hot!
Notes
Pair this soup with crusty bread or over rice. Garnish with fresh herbs or grated Parmesan for extra flavor. To store leftovers, cool completely before transferring to an airtight container; it lasts up to 4 days in the fridge or 3 months in the freezer.