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Mediterranean cuisine, celebrated for its vibrant flavors and health benefits, has captured the hearts of food lovers around the globe. Rich in fresh ingredients such as fruits, vegetables, whole grains, and healthy fats, this culinary tradition not only tantalizes the taste buds but also promotes well-being. Among the many delightful dishes that Mediterranean cuisine offers, Lemon Chicken Soup stands out as a quintessential comfort food. This creamy, zesty soup is not only satisfying but also embodies the warmth and hospitality characteristic of Mediterranean cultures.

Mediterranean Lemon Chicken Soup: A Creamy, Comforting Bowl of Sunshine

Warm up with a bowl of Mediterranean Lemon Chicken Soup, where creamy goodness meets refreshing lemon flavor! Made with tender chicken breasts, fresh veggies, and orzo pasta, this comforting recipe is perfect for any day. Simply sauté, simmer, and enjoy a delicious blend of herbs and spices. Garnish with fresh parsley for an extra touch. This dish is a delightful way to bring sunshine to your table. Perfect for 6 servings, it's your next go-to meal!
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Ingredients
  

2 boneless, skinless chicken breasts

6 cups low-sodium chicken broth

1 cup heavy cream

1 large onion, finely chopped

3 cloves garlic, minced

2 large carrots, diced

2 celery stalks, diced

1 large lemon (zest and juice)

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

1 cup fresh spinach, roughly chopped

1 cup orzo pasta (or your choice of small pasta)

Olive oil for sautéing

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.

    Stir in the minced garlic and cook for another minute, until fragrant.

      Add the chicken breasts to the pot along with the chicken broth. Bring to a boil, then reduce the heat to low and simmer for about 20 minutes, or until the chicken is cooked through.

        Remove the chicken from the pot and let it cool slightly. Once cool enough to handle, shred the chicken into bite-sized pieces and set aside.

          In the same pot, stir in the orzo, dried oregano, thyme, and the zest of the lemon. Continue to simmer for another 10-12 minutes or until the orzo is tender.

            Once the orzo is cooked, return the shredded chicken to the pot. Pour in the heavy cream and lemon juice, stirring well to combine. Season with salt and pepper to taste.

              Finally, add the chopped spinach and allow it to wilt for about 2-3 minutes.

                Serve hot, garnished with fresh parsley and an extra wedge of lemon if desired.

                  Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6