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Mediterranean cuisine has captivated the hearts and palates of food lovers around the globe. Known for its vibrant flavors, fresh ingredients, and healthful benefits, this culinary tradition draws from the diverse cultures surrounding the Mediterranean Sea, including Greece, Italy, and Spain. Each dish tells a story of its origins, reflecting the region's rich agricultural bounty and the harmonious relationship between food and lifestyle. Among the myriad of delectable offerings, Mediterranean Lemon Chicken Soup stands out as a comforting dish that embodies the essence of this cuisine.

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

Warm up with this delicious Mediterranean Lemon Chicken Soup, a creamy bowl of comfort that's perfect for any occasion. Made with tender chicken, orzo pasta, and bright lemon zest, this easy-to-follow recipe combines savory flavors and wholesome ingredients. Sauté aromatic veggies, simmer with spices, and finish with a touch of cream for that rich texture. Garnish with fresh parsley for a burst of color. Enjoy it with crusty bread for the ultimate cozy meal!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon ground cumin

6 cups chicken broth

1 pound boneless, skinless chicken breasts

1 cup orzo pasta

1 lemon, zested and juiced

1 cup heavy cream or coconut cream for a dairy-free option

Salt and pepper to taste

Fresh parsley, chopped for garnish

Crushed red pepper flakes (optional for heat)

Instructions
 

Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until tender, about 5 minutes. Stir in the minced garlic, carrots, and celery. Cook for an additional 3-4 minutes until softened.

    Add Spices: Sprinkle in the dried oregano, thyme, and cumin. Stir well to combine and allow the spices to bloom for about a minute.

      Pour in Broth and Chicken: Add the chicken broth to the pot. Bring the mixture to a gentle boil. Once boiling, add the chicken breasts and lower the heat to a simmer. Cover and cook for about 20 minutes, or until the chicken is cooked through.

        Cook the Orzo: Remove the chicken from the pot and set it aside to cool. Meanwhile, bring the broth back to a boil and stir in the orzo pasta. Cook according to package instructions, usually about 8-10 minutes, until the orzo is al dente.

          Shred the Chicken: While the orzo is cooking, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.

            Add Lemon and Cream: Stir in the lemon zest, lemon juice, and heavy cream (or coconut cream). Season with salt, pepper, and crushed red pepper flakes if you like some heat. Give everything a good stir and let it simmer for 5 more minutes.

              Serve and Garnish: Ladle the soup into bowls and garnish with fresh chopped parsley. Pair with crusty bread for a comforting meal.

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