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Mediterranean cuisine is celebrated across the globe for its fresh ingredients, vibrant flavors, and remarkable health benefits. At its core, this culinary tradition draws on the rich agricultural bounty of the region, where sun-drenched fields yield an array of produce that inspires creativity in the kitchen. The use of herbs like oregano, basil, and thyme, along with staples such as olive oil and citrus, creates a harmonious balance that enhances the natural flavors of the ingredients.

Mediterranean Lemon Chicken Soup: A Creamy, Comforting Bowl of Sunshine

Indulge in a comforting bowl of Mediterranean Lemon Chicken Soup, packed with vibrant flavors and creamy goodness! This easy recipe combines tender chicken thighs, fresh vegetables, and zesty lemon for a taste of sunshine in every sip. Ready in about an hour, it's perfect for cozy dinners or meal prep for the week. Top with fresh herbs for an extra touch. Try it today and savor the delightful taste of the Mediterranean!
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Ingredients
  

1 lb boneless, skinless chicken thighs

6 cups chicken broth

1 medium onion, chopped

3 cloves garlic, minced

2 large carrots, sliced

1 cup celery, diced

1 cup unpeeled zucchini, diced

1 cup chickpeas, drained and rinsed

1 cup heavy cream or coconut cream for a dairy-free option

1/4 cup fresh lemon juice (about 2 lemons)

Zest of 1 lemon

1 tsp dried thyme

1 tsp dried oregano

Salt and pepper to taste

Fresh parsley or dill for garnish

Olive oil for sautéing

Instructions
 

In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and garlic, sauté until the onion is translucent, about 5 minutes.

    Add the sliced carrots and diced celery to the pot, stirring occasionally for an additional 5 minutes.

      Introduce the chicken thighs to the pot, followed by the chicken broth. Bring to a boil, then lower the heat and let it simmer for 25-30 minutes, or until the chicken is cooked through.

        Remove the chicken from the pot and let it cool slightly. Shred the chicken into bite-sized pieces once it is cool enough to handle.

          Return the shredded chicken to the pot. Add the zucchini, chickpeas, thyme, oregano, lemon juice, lemon zest, salt, and pepper. Simmer for another 10 minutes, allowing the flavors to meld.

            Stir in the heavy cream and let the soup heat through for an additional 5 minutes. Adjust seasoning with more salt, pepper, or lemon juice as desired.

              Serve hot in bowls, garnished with fresh parsley or dill. Enjoy each comforting spoonful of sunshine in your bowl!

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6-8