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Mediterranean Chicken Vegetable Soup with fresh parsley and lemon.

Mediterranean Chicken Vegetable Soup

A heart-healthy, Mediterranean-style Chicken Vegetable Soup featuring lean protein, vibrant aromatics, and golden extra virgin olive oil. This one-pot meal is light, nourishing, and perfect for beginner home cooks looking for a simple, comforting dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Course: Lunch, Soup
Cuisine: Mediterranean
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 2 tbsp Extra Virgin Olive Oil
  • 1 large Yellow Onion diced
  • 3 medium Carrots sliced into rounds
  • 2 stalks Celery diced
  • 4 cloves Garlic minced
  • 1 lb Chicken Breast or Thighs
  • 6 cups Low-Sodium Chicken Broth
  • 1 tsp Dried Oregano
  • 1/2 tsp Dried Thyme
  • 1 Bay Leaf
  • 1 cup Diced Potatoes optional
  • Salt and Pepper to taste
  • 1/2 cup Fresh Parsley chopped
  • Lemon wedges for serving

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until soft.
  2. Add garlic, oregano, and thyme. Cook for 1 minute until fragrant.
  3. Pour in the broth and add the raw chicken (and potatoes if using). Bring to a boil, then reduce to a low simmer.
  4. Cover and simmer for 20 minutes or until chicken is cooked through.
  5. Remove chicken, shred with two forks, and return to the pot.
  6. Remove the bay leaf. Stir in fresh parsley, salt, and pepper. Serve warm with a squeeze of lemon.

Notes

Pro Tip: For a deeper golden color and richer flavor, let the onions and carrots "sweat" in the olive oil for a full 8 minutes before adding the garlic. If you are prepping this for the week, store the broth and any noodles (if using) separately to prevent the starch from absorbing all the liquid.