Best Mediterranean Chicken And Lemon Soup Recipes

MEDITERRANEAN CHICKEN SOUP

Mediterranean Chicken Soup image

This is my go-to soup when I'm under the weather. It always makes me feel better. This filling dish is also delicious for lunch or dinner, even when you're feeling great. -Angie Pitts, Charleston, South Carolina

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 8 servings (2 quarts).

Number Of Ingredients 16

Ingredients

1-1/2 pounds boneless skinless chicken breasts, cut into 3/4-inch cubes
1 tablespoon Greek seasoning
1 teaspoon pepper
1 tablespoon olive oil
4 green onions, thinly sliced
1 garlic clove, minced
1/4 cup white wine or chicken broth
7 cups reduced-sodium chicken broth
1/4 cup chopped sun-dried tomatoes (not packed in oil)
1/4 cup pitted Greek olives, sliced
1 tablespoon capers, drained
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1-1/2 cups uncooked orzo pasta
2 tablespoons lemon juice
1-1/2 teaspoons minced fresh parsley

Steps:

Season chicken with Greek seasoning and pepper. In a Dutch oven, saute chicken in oil until no longer pink; remove and set aside. Add green onions and garlic to the pan; saute for 1 minute. Add wine, stirring to loosen browned bits from pan., Stir in the broth, tomatoes, olives, capers, basil, oregano and chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Return to a boil. Stir in orzo. Cook 8-10 minutes longer or until pasta is tender. Stir in lemon juice and parsley.

Nutrition Facts : Calories 285 calories, Fat 5g fat (1g saturated fat), Cholesterol 47mg cholesterol, Sodium 1042mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.

MEDITERRANEAN CHICKEN ORZO SOUP

Mediterranean Chicken Orzo Soup image

My husband is Greek, so I'm always trying new Mediterranean recipes. This lemon chicken orzo soup is his favorite dish that I make. Serve it with a little feta or Parmesan and a side of toast. -Kristine Kosturos, Olympia, Washington.

Provided by Taste of Home

Categories Dinner Lunch

Time 45m

Yield 6 servings (2-1/2 quarts).

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil, divided
3/4 pound boneless skinless chicken breasts, cubed
2 celery ribs, chopped
2 medium carrots, chopped
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1/4 cup white wine or additional reduced-sodium chicken broth
1 carton (32 ounces) reduced-sodium chicken broth
1 teaspoon minced fresh rosemary
1 bay leaf
1 cup uncooked whole wheat orzo pasta
1 teaspoon grated lemon zest
1 tablespoon lemon juice
Minced fresh parsley, optional

Steps:

In a large saucepan, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 6-8 minutes or until no longer pink. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add vegetables, salt, oregano and pepper; cook and stir 4-6 minutes or until vegetables are crisp-tender. Add wine, stirring to loosen browned bits from pan. Stir in broth, rosemary and bay leaf; bring to a boil., Add orzo. Reduce heat; simmer, covered, 15-18 minutes or until orzo is tender, stirring occasionally. Return chicken to pan; heat through. Stir in lemon zest and juice; remove bay leaf. If desired, top each serving with parsley.

Nutrition Facts : Calories 223 calories, Fat 6g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 630mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 5g fiber), Protein 17g protein. Diabetic Exchanges

MEDITERRANEAN CHICKEN AND LEMON SOUP

Mediterranean Chicken and Lemon Soup image

I made this without the red pepper simply because I didn't have any at hand. It was still very good and in fact I'm not sure I'll include it next time, also I'll half the amount of chicken next time. The lovely broth and rice are the stars of this soup. It's rich and lemony and a real treat to this lemon lover.

Provided by Annacia

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 (14 1/2 fluid ounce) cans reduced-sodium chicken broth
1/2 cup long-grain white rice
1 small carrot, sliced
2 cups cubed cooked chicken breasts
1/2 cup thinly sliced red bell pepper, strips
1/4 cup fresh lemon juice
1 garlic clove, finely chopped
1 (12 fluid ounce) can fat-free evaporated milk, divided
1 tablespoon cornstarch
2 tablespoons fresh basil, chopped

Steps:

Boil broth in medium saucepan.
Add rice and carrot; cook until carrot is tender.
Stir in chicken, bell pepper, lemon juice and garlic.
Combine 1 tablespoon evaporated milk and cornstarch in small bowl; stir into soup. Gradually stir in remaining evaporated milk.
Bring to just a boil, stirring occasionally.
Remove from heat. and stir in basil before serving.

Nutrition Facts : Calories 355.1, Fat 7.2, SaturatedFat 2.1, Cholesterol 62.6, Sodium 236, Carbohydrate 37.4, Fiber 1.1, Sugar 12.9, Protein 34.5

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