Mediterranean Chicken Noodle Soup

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Description

Mediterranean Chicken Noodle Soup is a light yet hearty dish infused with fresh herbs, vegetables, and lean chicken. Unlike traditional creamy or heavy soups, this version is inspired by the healthy Mediterranean diet—featuring olive oil, lemon, garlic, and bright flavors from herbs like parsley and oregano. It’s soothing, immune-boosting, and perfect for cozy dinners, family meals, or as a nourishing option when you’re feeling under the weather.

Ingredients For Mediterranean Chicken Noodle Soup

  • 2 tbsp extra virgin olive oil

  • 1 medium onion, diced

  • 2 carrots, sliced into thin rounds

  • 2 celery stalks, diced

  • 4 garlic cloves, minced

  • 1 red bell pepper, diced

  • 1 tsp dried oregano (or 1 tbsp fresh)

  • 1 tsp dried thyme (or 1 tbsp fresh)

  • 6 cups low-sodium chicken broth

  • 2 cups cooked shredded chicken (rotisserie or poached)

  • 1 cup egg noodles (or whole-grain pasta for healthier option)

  • 1 medium zucchini, diced

  • Juice of 1 lemon

  • ¼ cup fresh parsley, chopped

  • Salt & black pepper, to taste

  • Optional garnish: crumbled feta cheese or a drizzle of extra virgin olive oil

Instructions

  1. Heat olive oil in a large soup pot over medium heat.

  2. Add onion, carrots, celery, and bell pepper. Sauté 5–6 minutes until softened.

  3. Stir in garlic, oregano, and thyme. Cook for 1 minute until fragrant.

  4. Pour in chicken broth and bring to a boil.

  5. Add noodles and cook according to package directions (usually 6–8 minutes).

  6. Stir in zucchini and shredded chicken. Simmer 5 minutes.

  7. Add lemon juice and parsley. Season with salt and pepper.

  8. Serve hot, garnished with feta or extra olive oil if desired.

Notes

  • For extra depth of flavor, use homemade chicken stock.

  • Whole-wheat or chickpea pasta makes it even more Mediterranean-friendly.

  • You can add spinach or kale at the end for more greens.

  • Make it vegetarian by substituting chickpeas for chicken.

Tips

  • Don’t overcook noodles; they will continue to soften in hot broth.

  • Add lemon at the end to keep the soup fresh and bright.

  • Store leftovers without noodles (cook fresh noodles when reheating) to prevent sogginess.

  • Freeze broth with chicken and veggies, then add pasta when serving fresh.

Servings

  • Serves 4–6 people

Nutritional Info (per serving, approx.)

  • Calories: 310

  • Protein: 23g

  • Fat: 11g (mostly healthy fats from olive oil)

  • Carbohydrates: 32g

  • Fiber: 4g

  • Sodium: 680mg

  • Vitamin C, A, potassium, and antioxidants from veggies

Benefits

  • Immune-Boosting: Lemon, garlic, and parsley strengthen immunity.

  • Heart-Healthy: Olive oil and lean chicken fit the Mediterranean diet principles.

  • Gut-Friendly: Vegetables provide fiber for digestion.

  • Light yet Filling: Balanced protein, carbs, and healthy fats.

  • Anti-Inflammatory: Herbs and olive oil help reduce inflammation.

Q & A

Q1: Can I make this soup gluten-free?
Yes! Replace egg noodles with gluten-free pasta or rice noodles.

Q2: How long does it keep in the fridge?
About 3–4 days. Store without noodles for best texture.

Q3: Can I use leftover roasted chicken?
Absolutely—shredded rotisserie or roasted chicken works great.

Q4: How can I make it more filling?
Add chickpeas, white beans, or more noodles for extra heartiness.

Q5: Can I meal-prep this soup?
Yes, freeze the broth and chicken mixture separately. Add pasta and lemon juice when reheating for the freshest taste.

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