Mediterranean Chicken Soup

Ingredients

In the original Romanian dish, Ciorbă de pui, the soup has a sour taste due to the addition of sour cream or lemon juice. However, in this Mediterranean adaptation, we have omitted the sour cream and replaced it with lemon zest and juice to add a refreshing citrusy note. Additionally, we have incorporated Mediterranean herbs like oregano and basil to enhance the flavors and give it a distinct Mediterranean twist. We alse have the original recipe for Ciorbă de pui, so you can check it out.

• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, sliced 2 carrots, sliced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 can diced tomatoes (400g / 14oz) 1 can diced tomatoes (400g / 14oz)
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• Juice of 1 lemon Juice of 1 lemon
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 2 cups (470ml) cooked chicken, shredded 2 cups (470ml) cooked chicken, shredded
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Add the sliced carrots, celery, red bell pepper, and zucchini to the pot. Cook for 5 minutes, stirring occasionally.
3. 3.
   Stir in the diced tomatoes, dried oregano, dried basil, lemon zest, and lemon juice. Cook for another 2 minutes to allow the flavors to meld.
4. 4.
   Pour in the chicken broth and bring the soup to a boil. Reduce the heat to low and simmer for 15 minutes.
5. 5.
   Add the shredded chicken to the pot and simmer for an additional 5 minutes to heat through.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Ladle the Mediterranean Chicken Soup into bowls and garnish with fresh parsley.

Treat your ingredients with care...

• Chicken — To ensure tender and juicy chicken, use boneless, skinless chicken breasts or thighs. Cook the chicken separately and shred it before adding it to the soup.

Tips & Tricks

• For an extra burst of flavor, add a pinch of red pepper flakes to the soup.
• Serve the Mediterranean Chicken Soup with a side of crusty bread for a complete meal.
• Feel free to customize the soup by adding other Mediterranean vegetables like eggplant or artichokes.
• If you prefer a thicker soup, you can add a tablespoon of tomato paste.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Serving advice

Serve the Mediterranean Chicken Soup hot in individual bowls. Garnish each bowl with a sprinkle of fresh parsley for a pop of color and freshness.

Presentation advice

To enhance the presentation, serve the Mediterranean Chicken Soup in rustic ceramic bowls. Pair it with a slice of crusty bread on the side for a complete and satisfying meal.