Mediterranean Creamy Chicken Pasta Soup
This Mediterranean Creamy Chicken Pasta Soup is a comforting, nourishing one-pot meal that brings the warmth of classic chicken soup with a Mediterranean twist. It features tender chicken, pasta, fresh vegetables, and a creamy, herb-infused broth with hints of garlic, lemon, and feta. It’s rich and cozy, yet light enough to enjoy year-round—perfect for busy weeknights or relaxed weekend meals.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Cuisine: Mediterranean
Difficulty: Easy
Ingredients
Soup Base:
2 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 red bell pepper, chopped
1 tsp dried oregano
1/2 tsp dried thyme
Salt and pepper, to taste
6 cups low-sodium chicken broth
Add-ins:
1 lb (450g) boneless, skinless chicken breasts or thighs
1 cup dry small pasta (like ditalini, orzo, or small shells)
Juice of 1 lemon
1/2 cup crumbled feta cheese
1/2 cup heavy cream or half-and-half (optional for extra creaminess)
1–2 cups baby spinach or chopped kale
Garnish (optional):
Extra feta
Fresh parsley or dill
Cracked black pepper
Lemon wedges
Instructions
Sauté the Aromatics:
In a large pot or Dutch oven, heat olive oil over medium heat.
Add onion, garlic, carrots, celery, and bell pepper. Sauté 5–7 minutes until softened and fragrant.
Add Broth and Chicken:
Pour in the chicken broth, oregano, thyme, salt, and pepper.
Add the whole chicken breasts or thighs.
Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, until chicken is cooked through.
Shred the Chicken:
Remove chicken from the pot, shred it with two forks, and return it to the soup.
Cook the Pasta:
Stir in the pasta and simmer until al dente, about 8–10 minutes.
Stir occasionally to prevent sticking.
Add Creamy Finish:
Lower heat. Stir in lemon juice, feta cheese, and cream or half-and-half.
Add spinach and stir just until wilted.
Taste and adjust seasoning as needed.
Serve:
Ladle into bowls and garnish with fresh parsley, more feta, and a squeeze of lemon.
Tips
Use rotisserie chicken for a quicker version—add it after the pasta is cooked.
Cook pasta separately if you plan to store leftovers to avoid sogginess.
Don’t overcook spinach—add it just before serving.
Add more broth or cream if the soup gets too thick after sitting.
Variations
Make it vegetarian:
Omit the chicken and use chickpeas or white beans instead.
Swap chicken broth for vegetable broth.
Protein swaps:
Use ground chicken, turkey, or leftover grilled chicken.
Try shrimp or even diced lamb for a twist.
Grain alternatives:
Use rice, farro, or even quinoa instead of pasta.
Flavor boosts:
Add sun-dried tomatoes, olives, or artichoke hearts for extra Mediterranean flair.
Stir in a spoonful of pesto at the end for depth.
Q&A
Q: Can I make this soup ahead of time?
A: Yes! Just cook the pasta separately and add it when reheating to keep it from getting mushy.
Q: Is this soup freezer-friendly?
A: Yes, but leave out the pasta and spinach before freezing. Add them fresh when reheating.
Q: Can I skip the cream?
A: Absolutely. The soup is still flavorful without cream. The feta adds a creamy texture on its own.
Q: How can I make it spicier?
A: Add a pinch of red pepper flakes or stir in a spoonful of harissa or hot sauce.
Nutrition (per serving – approx.)
Calories: 360
Protein: 28g
Carbs: 28g
Fat: 16g
Fiber: 4g
Sugar: 5g
Sodium: 620mg
Note: May vary depending on pasta type and cream used.
Conclusion
This Mediterranean Creamy Chicken Pasta Soup is the ultimate comfort food with a fresh, zesty twist. It’s creamy, nourishing, and layered with flavor—perfect for cozy nights or a comforting lunch. Versatile, easy to customize, and family-friendly, this recipe is sure to become a favorite in your Mediterranean-inspired meal rotation.