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Mediterranean Lemon Chicken Soup with feta

Mediterranean Lemon Chicken Soup with Feta

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine Mediterranean
Servings 6

Equipment

  • Large soup pot or Dutch oven A 5–6-quart pot gives you enough room to cook the vegetables and simmer the broth without overflow.
  • Ladle For serving this steaming goodness.
  • Sharp chef’s knife and cutting board Essential for prepping the vegetables and chicken.
  • Citrus juicer While not strictly necessary, this makes extracting lemon juice faster and more efficient.
  • Measuring cups and spoons To help you keep proportions just right.

Ingredients
  

For the Soup Base

  • 2 tablespoons olive oil
  • 1 medium yellow onion finely chopped
  • 1 large leek white and light green parts only, thoroughly cleaned and thinly sliced
  • 3 garlic cloves minced
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • Zest of 1 lemon
  • Juice of 2 lemons about 1/3 cup
  • 8 cups chicken broth preferably homemade or low-sodium
  • 1 cup orzo pasta or substitute with pearl couscous or rice
  • 3 cups cooked shredded chicken (rotisserie chicken works well)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground turmeric optional, for color and subtle earthiness
  • 1/2 teaspoon ground black pepper
  • Salt to taste

For Garnish

  • 1/2 cup crumbled feta cheese
  • Chopped fresh dill or parsley
  • Extra lemon wedges optional

Instructions
 

Sauté the Aromatics

  1. Heat the olive oil in your soup pot over medium heat. Add the chopped onion and leek and cook for 5–7 minutes until softened and lightly golden. Stir in the garlic, carrots, and celery and cook for another 3 minutes until fragrant.

Build the Broth

  1. Stir in the lemon zest and juice, then add the chicken broth. Season with oregano, turmeric (if using), black pepper, and a pinch of salt. Bring to a gentle boil.

Add Orzo and Chicken

  1. Add the orzo pasta to the broth and cook for 7–9 minutes, or until al dente. Stir occasionally so the orzo doesn’t stick to the bottom. Fold in the cooked, shredded chicken and simmer for another 5 minutes to warm everything through.

Taste and Adjust

  1. Taste the soup and adjust seasoning if needed. You may want to add another squeeze of lemon or an extra pinch of salt depending on your broth.

Serve and Garnish

  1. Ladle the hot soup into bowls and top each with crumbled feta cheese and a sprinkle of fresh dill or parsley. Serve with lemon wedges on the side for extra zing.