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Mediterranean Lemon Chicken Soup

A bright and comforting one-pot soup made with tender chicken, rice, fresh lemon, spinach, and herbs in a rich Mediterranean-style broth.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Greek, Mediterranean
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp olive oil
  • 1 small onion diced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 3 garlic cloves minced
  • 2 boneless skinless chicken breasts
  • 8 cups chicken broth
  • 0.75 cup uncooked white rice
  • 2 cups fresh spinach
  • 0.25 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp dried oregano
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp fresh parsley chopped
For Serving
  • lemon wedges

Equipment

  • Large soup pot
  • Cutting board
  • Chef knife
  • Ladle

Method
 

  1. Heat olive oil in a large soup pot and sauté onion, carrots, and celery until softened.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Add chicken breasts, chicken broth, rice, oregano, salt, and pepper.
  4. Bring to a boil, reduce heat, and simmer covered for 25–30 minutes until chicken is cooked and rice is tender.
  5. Remove chicken, shred with forks, and return it to the soup.
  6. Stir in spinach, lemon juice, and lemon zest. Simmer briefly until spinach wilts.
  7. Garnish with parsley and serve with lemon wedges.

Notes

Add lemon juice at the end of cooking for the brightest flavor. For freezing, cook rice separately if preferred to maintain better texture.