Mediterranean Chicken Soup is a vibrant, hearty, and healthy dish inspired by the bright, fresh flavors of the Mediterranean region. Packed with tender shredded chicken, colorful vegetables, and aromatic herbs, this soup is comforting yet light, perfect for lunch, dinner, or meal prep. The broth is infused with garlic, lemon, and a touch of olive oil, giving it a refreshing depth. Whether you’re aiming to eat clean, boost your immune system, or just warm up on a cold day, this wholesome chicken soup delivers both flavor and nutrition.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 red bell pepper, diced
- 1 zucchini, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt and black pepper, to taste
- 6 cups chicken broth
- 2 cups cooked and shredded chicken (rotisserie or poached)
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (14.5 oz) can diced tomatoes, with juice
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup chopped fresh parsley or dill
- Optional: 2 cups chopped spinach or kale
Preparation
Step 1: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 2–3 minutes until softened.
Step 2: Stir in garlic, carrots, celery, bell pepper, and zucchini. Cook for 5–6 minutes, stirring occasionally, until vegetables start to soften.
Step 3: Season with oregano, cumin, salt, and pepper. Mix well to coat the vegetables.
Step 4: Pour in chicken broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes.
Step 5: Add shredded chicken, chickpeas, diced tomatoes (with juice), and lemon juice. Simmer for another 10 minutes to meld the flavors.
Step 6: Stir in spinach or kale, if using, and simmer until wilted (2–3 minutes).
Step 7: Remove from heat and sprinkle with fresh parsley or dill before serving.
Variation
- Grain boost: Add cooked quinoa, orzo, or brown rice for extra heartiness
- Low-carb: Skip the chickpeas and add more zucchini or spinach
- Creamy version: Stir in a spoonful of Greek yogurt or coconut milk
- Spicy twist: Add crushed red pepper flakes or a dash of harissa
- Lemon-forward: Increase lemon juice or add lemon zest for brightness
- Vegan version: Swap chicken with white beans and use vegetable broth
- Herb swap: Use fresh mint, thyme, or basil instead of parsley
Cooking Notes
- Use pre-cooked rotisserie chicken for convenience and flavor
- Chop vegetables evenly for consistent cooking
- Soup can be stored in the refrigerator for up to 4 days
- Freeze leftovers in airtight containers for up to 3 months
- Add greens at the end of cooking to keep them fresh and vibrant
- If using fresh tomatoes, peel and chop them before adding
- Simmer gently to keep chicken tender and avoid overcooking vegetables
Serving Suggestions
- Serve with warm pita or crusty bread
- Top with crumbled feta or a drizzle of olive oil
- Pair with a Mediterranean salad for a light meal
- Enjoy with a side of hummus and olives
- Garnish with extra lemon wedges for brightness
- Add a swirl of tzatziki for creaminess
- Great as a make-ahead lunch served with whole grain crackers
Tips
- Sautéing the vegetables builds deep flavor in the broth
- Use fresh herbs when possible for maximum aroma
- Taste and adjust lemon and salt at the end to balance flavor
- Stir in cooked couscous or pearl barley for a twist
- For more protein, double the chicken or chickpeas
- Use low-sodium broth to better control salt level
- Let soup rest 10 minutes before serving for fuller flavor
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Nutritional Information
(Per Serving – serves 6)
Calories: 270
Protein: 24g
Fat: 8g
Carbs: 22g
Fiber: 5g
Sugar: 6g
FAQs
Can I use leftover chicken in this soup?
- Yes, this is a great way to use up leftover roast or rotisserie chicken. Just shred it and add during the last 10 minutes of cooking.
Can I use frozen vegetables?
- You can use frozen carrots, spinach, or bell peppers. Add them directly without thawing, just adjust the cooking time slightly.
How do I make this soup creamy?
- Add a dollop of Greek yogurt or stir in a splash of cream or coconut milk at the end for a creamy finish.
Is this soup freezer-friendly?
- Yes. Allow it to cool completely before freezing. Thaw overnight in the fridge and reheat gently on the stovetop.
Can I make it in a slow cooker?
- Yes. Add all ingredients except lemon juice and greens to the crockpot and cook on LOW for 6 hours. Stir in lemon juice and greens at the end.
Conclusion
Mediterranean Chicken Soup is the kind of meal that warms you from the inside out, hearty, clean, and packed with flavor. Whether you’re following a Mediterranean diet or just looking for a delicious and nourishing soup, this recipe is easy, versatile, and sure to please. It’s loaded with lean protein, fiber-rich vegetables, and aromatic spices, making it a go-to meal for busy weeknights, cold evenings, or light lunch prep. Try it once, and it may just become a staple in your kitchen rotation.