Mediterranean Chicken Soup

There’s something truly heartwarming about diving into a bowl of Mediterranean Chicken Soup. This cozy dinner classic brings together tender shredded chicken, vibrant vegetables, and a melody of spices that dance across your palate. Each spoonful offers a tapestry of flavors—from the earthy warmth of cumin and coriander to the gentle smokiness of paprika. Bright pops of tomato and a splash of fresh lemon juice awaken your senses, while creamy chickpeas and orzo add body and texture. With every slurp, you’ll feel wrapped in a soft, flavorful hug that’s as nourishing as it is delicious.

Beyond its irresistible taste, this soup is a celebration of Mediterranean comfort food that’s both healthy and satisfying. Prep time is just 15 minutes, cooking takes around 30 minutes, and a brief 5-minute rest lets the flavors settle into a perfect harmony. At roughly 350 calories per serving, it’s a balanced, beginner-friendly dish that shines as a quick meal or an easy dinner any night of the week. Whether you’re cooking for one or feeding a hungry crowd, this satisfying soup promises warmth, wellness, and a bright burst of sunshine in every bowl.

KEY INGREDIENTS IN MEDITERRANEAN CHICKEN SOUP

Every ingredient in this recipe plays its part, contributing balanced textures and vivid flavors that come together in perfect harmony. From pantry staples to fresh produce, each element brings its own unique character, ensuring every spoonful feels like a little taste of the Mediterranean.

• Olive oil

A fruity, unctuous base that gently sauté s the vegetables, imparting richness and carrying the aromatics of garlic and onion throughout the soup.

• Onion

Adds a subtle sweetness and foundational depth. Sautéed until translucent, it melds seamlessly with the other veggies.

• Garlic

Minced garlic infuses the broth with a warm, pungent kick, enhancing the savory profile without overpowering.

• Carrots

Offer a natural sweetness and a pop of color, softening in the pot and lending a tender bite.

• Celery

Provides a mild, earthy crunch and builds the classic flavor trio alongside onion and carrot.

• Red bell pepper

Delivers a juicy sweetness and vibrant red hue, brightening both taste and presentation.

• Ground cumin

Brings an earthy warmth and slight nuttiness, a hallmark of Mediterranean-inspired cooking.

• Ground coriander

Adds citrusy undertones and a light, aromatic finish that pairs beautifully with chicken.

• Dried oregano

Infuses a robust herbal note reminiscent of sun-baked Mediterranean landscapes.

• Smoked paprika

Contributes a gentle smokiness and deep red color, elevating the overall flavor.

• Red pepper flakes

Optional pinch adds a whisper of heat, perfect for those who like a little zing.

• Chicken stock or broth

Forms the savory, comforting liquid foundation, enriching the soup with savory depth.

• Diced tomatoes

Introduce acidic brightness and juicy texture, creating a luscious, slightly chunky broth.

• Chickpeas

Offer creamy, protein-packed goodness and a satisfying bite that complements the chicken.

• Cooked shredded chicken

A tender protein star, easy to prepare with leftover rotisserie or poached chicken.

• Orzo

Tiny pasta that swells in the broth, giving the soup a pleasing body and a comforting chew.

• Zucchini

Lightly structured and subtly sweet, it softens in the simmer, adding fresh green notes.

• Lemon juice

Spritzes in a lively, citrusy brightness at the end, cutting through the richness.

• Salt and pepper

Essential seasonings that allow you to tailor the taste and bring out each ingredient’s best.

• Fresh parsley

A vibrant finishing herb providing color contrast and a fresh, herbaceous lift.

• Lemon wedges

Served on the side for extra zing—letting everyone customize the tang to their preference.

HOW TO MAKE MEDITERRANEAN CHICKEN SOUP

Time to pull on your apron and dive into each stage of building flavors for this comforting soup. From gently cooking down your aromatics to the final stir of fresh parsley, every step is designed to layer taste, texture, and color into one soul-warming dish.

1. Heat the olive oil in a large pot over medium heat. Once shimmering, add the chopped onion and sauté for about 3–4 minutes until it becomes translucent. This softens the onion and releases its natural sugars.

2. Stir in the minced garlic, sliced carrots, chopped celery, and diced red bell pepper. Cook for another 5–6 minutes, stirring occasionally, until the vegetables begin to soften and meld together.

3. Add the ground cumin, ground coriander, dried oregano, smoked paprika, and red pepper flakes. Mix thoroughly to coat the vegetables in fragrant spices, toasting briefly until you can smell their aromas.

4. Pour in the chicken stock, diced tomatoes with their juice, and rinsed chickpeas. Stir to combine, then bring the mixture to a light simmer. This gentle bubbling allows flavors to infuse.

5. Add the shredded chicken and orzo. Continue to simmer for 10 minutes, stirring occasionally, until the pasta is nearly cooked and the chicken is warmed through.

6. Stir in the chopped zucchini and maintain a gentle simmer for an additional 5 minutes until the zucchini is tender and the orzo is fully cooked.

7. Remove the pot from heat and stir in the lemon juice. Season the soup with salt and pepper to taste, adjusting as needed to achieve the ideal balance.

8. Finally, fold in the chopped fresh parsley for a burst of green freshness.

9. Ladle the soup into bowls and serve hot, offering lemon wedges on the side for that extra citrus boost.

SERVING SUGGESTIONS FOR MEDITERRANEAN CHICKEN SOUP

Serving this vibrant Mediterranean Chicken Soup is an opportunity to create a memorable, multi-sensory meal. The trick is to play up the textures and flavors you’ve carefully built in the pot. You want contrasts—creamy yogurt against the warm broth, crisp salad leaves beside soft orzo, or tangy feta crumbles over mellow chickpeas. Presentation also matters: bright garnishes, colorful bowls, and fresh herbs help your creation shine. Whether you’re hosting a casual weeknight dinner or treating yourself to a nourishing solo lunch, these serving ideas will elevate each bowl and make every bite feel special.

• Crusty bread on the side for soaking up the broth. Warm slices of sourdough or baguette, brushed with olive oil and toasted, become perfect dipping companions.
• A mixed green salad tossed in a light lemon-olive oil vinaigrette provides a refreshing counterpoint. The crisp, peppery greens cut through the richness of the soup.
• A dollop of Greek yogurt or tzatziki swirled on top adds a creamy tang, balancing the warm spices and lentil-like texture of the chickpeas.
• Feta cheese crumbles sprinkled over each bowl introduce a salty, tangy layer that pairs beautifully with the lemony notes of the soup.

HOW TO STORE MEDITERRANEAN CHICKEN SOUP

Planning ahead? This soup is a meal-prep superstar, designed to hold its flavor and texture without turning mushy. Proper storage ensures you can enjoy leftovers as satisfying as the day you made it—whether for quick lunches or cozy dinners down the line. Cooling the soup properly, choosing the right containers, and labeling for freshness all make a big difference. Read on for foolproof methods to keep your Mediterranean Chicken Soup tasting just as vibrant days or weeks later.

• Refrigeration

Allow the soup to cool slightly, then transfer it into airtight containers. Store in the refrigerator for up to 3 days. This method preserves the bright flavors and textures while keeping the soup safe to eat.

• Freezing

For long-term storage, ladle the cooled soup into freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace for expansion. Seal tightly and freeze for up to 1 month.

• Reheating

Gently warm leftovers on the stovetop over low heat, stirring occasionally. Add a splash of broth or water if the soup has thickened, ensuring a silky consistency and fresh taste.

• Labeling

Always write the date on your storage containers. This simple step helps you keep track of freshness and ensures you enjoy your soup at its best.

CONCLUSION

This Mediterranean Chicken Soup journey has taken you through a rich tapestry of flavors, from the first sizzle of olive oil and onion to the final sprinkle of fresh parsley and bright squeeze of lemon. We’ve covered why each ingredient matters, how to expertly layer spices, and the small techniques—like simmering times and gentle reheating—that bring it all together. With just 15 minutes of prep, 30 minutes of cooking, and a 5-minute rest, you’ve created a comforting, healthy meal perfect for lunch or dinner. It’s beginner-friendly, clocking in at around 350 calories per serving, and easily customizable with leftover chicken or extra veggies.

Feel free to print this article and save it for later use—tuck it in your recipe binder or bookmark the page for those busy weeknights ahead. You’ll also find a FAQ section below for any additional tips or clarifications you might need. If you try this recipe, I’d love to hear how it turns out! Leave a comment with your questions, share your own variations, and let me know if there’s any way I can help make your next bowl even more delicious. Happy cooking!

Print Recipe

Mediterranean Chicken Soup

Author: Marcus Stone Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Rest Time 5 mins Total Time 50 mins

Calories: 350

Description

This Mediterranean Chicken Soup is a delightful blend of tender chicken, fresh vegetables, and aromatic spices, all simmered to perfection for a cozy meal.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 3 cloves, minced

• 2 carrots, peeled and sliced

• 2 celery stalks, chopped

• 1 red bell pepper, diced

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon dried oregano

• ¹⁄₂ teaspoon smoked paprika

• ¹⁄₄ teaspoon red pepper flakes (optional)

• 4 cups chicken stock or broth

• 1 can (14 oz) diced tomatoes, undrained

• 1 can (15 oz) chickpeas, rinsed and drained

• 2 cups cooked shredded chicken (rotisserie chicken works great)

• ¹⁄₂ cup orzo or other small pasta

• 1 medium zucchini, chopped

• Juice of 1 lemon

• Salt and pepper to taste

• ¹⁄₄ cup chopped fresh parsley

• Lemon wedges, for serving

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
2. Stir in the minced garlic, carrots, celery, and red bell pepper. Cook for another 5-6 minutes until the vegetables begin to soften.
3. Add the ground cumin, coriander, oregano, smoked paprika, and red pepper flakes. Stir well to coat the vegetables with the spices.
4. Pour in the chicken stock, diced tomatoes with their juice, and chickpeas. Stir to combine and bring the mixture to a simmer.
5. Add the shredded chicken and orzo pasta. Cook for 10 minutes, stirring occasionally, until the pasta is nearly cooked.
6. Stir in the zucchini and continue to simmer for an additional 5 minutes until the zucchini is tender and the pasta is cooked through.
7. Add the lemon juice and season the soup with salt and pepper to taste. Adjust seasoning as needed.
8. Remove the soup from heat and stir in the chopped fresh parsley.
9. Serve the soup hot with lemon wedges on the side for extra brightness.

Note

• This soup can be made with leftover roasted chicken for a quick preparation.
• For a vegetarian version, omit the chicken and use vegetable broth.
• You can add other vegetables such as spinach or kale for added nutrition.
• This soup can be stored in the refrigerator for up to 3 days or frozen for up to a month.
• Pair it with crusty bread and a green salad for a complete meal.

Keywords: Mediterranean soup, chicken soup, comfort food, healthy recipe, quick meal, easy dinner