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Lunch / Dinner

Mediterranean Chicken Soup

This is one of those soups that really is good for the soul, and so simple it will warm you right down to your toes. But forgo the usual noodle and opt for a Mediterranean staple, orzo. Plus, with kalamata olives stirred in, you get a briny flavor in every bite. This soup is so comforting, you’ll likely declare every night as soup night.


6 servings

Total Time

30 minutes

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For the orzo, cook orzo in a pot of boiling salted water according to package directions; drain, then stir in zest and olives.

For the soup, toss chicken with rosemary. Heat oil in a pot over medium-high. Add chicken and cook 5 minutes.

Stir in carrot, celery, and onion; cook until softened, 3 minutes. Add broth and chickpeas, bring soup to a boil, then reduce heat to low, and simmer 10 minutes; stir in lemon juice and season with salt and pepper. Serve soup over orzo.


Cook the orzo separately so it doesn’t absorb all the broth. Then just ladle the soup on top to serve.

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