Mediterranean Chicken Noodle Soup
This Mediterranean Chicken Noodle Soup brings a refreshing, zesty twist to classic comfort food. With tender shredded chicken, olive oil, garlic, bright lemon, fresh dill, and oregano, this soup is light yet satisfying. It’s loaded with vegetables, hearty noodles, and vibrant Mediterranean flavors—perfect for chilly days, immune support, or just when you need a cozy, wholesome meal.
Total Time:
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Ingredients:
For the Soup:
1 lb boneless, skinless chicken breasts or thighs (or rotisserie chicken for shortcut)
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
2 carrots, sliced
2 celery stalks, sliced
1 red bell pepper, diced
1 zucchini, diced
1 tsp dried oregano
½ tsp dried thyme
6 cups low-sodium chicken broth
1 cup egg noodles or orzo pasta
½ tsp turmeric (optional, for color and health benefits)
Salt and black pepper, to taste
For Mediterranean Flavor:
Juice of 1 large lemon (more to taste)
Zest of ½ lemon
2 tbsp fresh dill, chopped (or 1 tsp dried dill)
¼ cup fresh parsley, chopped
¼ cup crumbled feta cheese (optional, for garnish)
Extra virgin olive oil, for drizzling (optional)
Instructions:
Cook the Chicken (If Not Using Pre-Cooked Chicken):
In a large pot, heat 1 tablespoon olive oil over medium heat.
Season the chicken with salt and pepper, then sear it for 2-3 minutes per side until lightly golden.
Add 4 cups of broth, bring to a simmer, and poach the chicken for 12-15 minutes or until fully cooked.
Remove the chicken, shred it with two forks, and set aside. Reserve the broth in the pot.
(Shortcut: Use pre-cooked rotisserie chicken and skip this step.)
Sauté the Vegetables:
In the same pot, add the remaining tablespoon of olive oil.
Sauté the onion, carrots, celery, and red bell pepper for 4-5 minutes, until softened.
Stir in the garlic, oregano, thyme, and optional turmeric, and cook for 1 minute.
Build the Soup:
Pour in the reserved broth and the additional 2 cups of chicken broth.
Add the zucchini and bring the soup to a gentle boil.
Stir in the noodles (or orzo) and cook according to package directions, about 7-8 minutes, until tender.
Finish the Soup:
Return the shredded chicken to the pot.
Stir in the lemon juice, lemon zest, dill, and parsley.
Season with salt and black pepper to taste. Adjust lemon juice as desired.
Serve:
Ladle the soup into bowls.
Garnish with a drizzle of extra virgin olive oil and a sprinkle of feta cheese, if using.
Serve with warm pita, crusty bread, or a side salad.
Serving Suggestions:
Pair with Greek salad or hummus and pita for a Mediterranean meal.
Serve with grilled vegetables or stuffed grape leaves (dolmas) for an appetizer platter.
Tips & Variations
Tips for Success:
Don’t Overcook the Noodles:
Cook the noodles just until al dente to prevent them from getting mushy, especially if storing leftovers. You can also cook noodles separately and add them to each bowl before serving.
Use Fresh Herbs for Brightness:
Fresh dill, parsley, and lemon juice give this soup its signature Mediterranean flavor. Add them at the end to preserve their vibrant taste.
Rotisserie Shortcut:
Save time by using pre-cooked rotisserie chicken. Simply shred and add it during the final minutes of cooking.
For Richer Broth:
Add a Parmesan rind to the soup while simmering for extra depth of flavor. Remove before serving.
Variations:
Make It Gluten-Free:
Use gluten-free pasta, rice, or quinoa in place of regular egg noodles.
Add Chickpeas:
Stir in chickpeas (garbanzo beans) for extra protein and fiber—a Mediterranean pantry staple.
Use Orzo or Rice:
Swap the noodles for orzo pasta, basmati rice, or cauliflower rice for a grain variation.
Spice It Up:
Add a pinch of crushed red pepper flakes, Aleppo pepper, or harissa paste for gentle heat.
Greens Boost:
Stir in a handful of baby spinach, kale, or Swiss chard during the last minute of cooking for added nutrition.
Creamy Avgolemono Style:
For a Greek-inspired twist, temper 2 egg yolks mixed with lemon juice into the broth for a creamy, silky texture (avgolemono style).
Vegan Option:
Omit the chicken and use vegetable broth. Add extra chickpeas or white beans for protein.
Q&A:
Q: Can I freeze this soup?
A: Yes—but for best texture, freeze the soup without the noodles to avoid them becoming soggy. When reheating, add freshly cooked noodles.
Q: Can I make this soup dairy-free?
A: Absolutely! Simply skip the feta cheese garnish or use a dairy-free feta alternative. The rest of the soup is naturally dairy-free.
Q: What type of noodles work best?
A: Egg noodles are classic, but you can use orzo, ditalini, small shells, or even rice. For a low-carb option, try zucchini noodles or cauliflower rice.
Q: How long will leftovers last?
A: Store leftovers in the refrigerator for up to 4 days. Reheat gently on the stovetop. For best results, keep noodles separate and add just before serving.
Q: Can I use bone-in chicken?
A: Yes! Bone-in chicken (like thighs or drumsticks) will give the broth richer flavor. Simply remove the bones after cooking and shred the meat.
Nutrition Facts (Per Serving – Approx. 1½ cups)
(Based on 6 servings)
Calories: 280
Protein: 24g
Fat: 10g
Saturated Fat: 2g
Carbohydrates: 22g
Fiber: 3g
Sugar: 4g
Sodium: 580mg
Cholesterol: 65mg
Conclusion:
This Mediterranean Chicken Noodle Soup is the ultimate combination of comfort and fresh, bright flavors. The lemon, dill, and olive oil add a zesty twist to a traditional favorite, while the chicken, noodles, and veggies keep it hearty and satisfying. Whether you’re feeling under the weather or simply want a nourishing, wholesome meal, this soup is the perfect go-to.