Servings: 6–8

Prep Time: 20 min

Cook Time: 45–55 min

📝 INGREDIENTS

For the Soup Base

  • 2 tbsp extra-virgin olive oil
  • 1 large onion, diced
  • 3–4 carrots, sliced into coins
  • 3 celery sticks, sliced
  • 2–3 cups shredded cabbage (green or Napa)
  • 3 cloves garlic, minced
  • 1–1.2 lbs (450–550 g) chicken breast or thighs (boneless or bone-in)
  • 8 cups low-sodium chicken broth
  • 1 cup water (add more if needed)
  • 1 bay leaf

Mediterranean Herb Seasoning

  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ½ tsp dried basil
  • ½ tsp dried rosemary
  • ½ tsp black pepper
  • ½ tsp sea salt (adjust to taste)
  • Pinch of chili flakes (optional)

Mediterranean Finish

  • Juice of 1–2 lemons
  • 2 tbsp olive oil (for drizzling at the end)
  • 2 tbsp fresh parsley or dill, chopped

🍳 INSTRUCTIONS

1. Prepare the Chicken

You may use raw chicken and cook it in the soup, or use pre-cooked chicken and add it later.

If starting with raw chicken:

  • Rinse and pat dry.
  • Season lightly with salt and pepper.
  • Set aside.

2. Sauté the Vegetables

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion and cook until soft and translucent.
  3. Add carrots and celery; sauté 4–5 minutes until they begin to soften.
  4. Add garlic and cook 1 minute.
  5. Add shredded cabbage and stir until it begins to wilt.

This creates the aromatic Mediterranean vegetable base.

3. Add Broth & Seasonings

  1. Pour in chicken broth and water.
  2. Add bay leaf.
  3. Add all Mediterranean spices (oregano, thyme, basil, rosemary, chili flakes).
  4. Add raw chicken breasts or thighs directly into the pot.

4. Simmer

  1. Bring to a boil.
  2. Reduce heat to low-medium.
  3. Cover and simmer 35–40 minutes until chicken is tender.
  4. Remove chicken, shred with forks, and return it to the pot.

If using pre-cooked chicken, add it now.

5. Mediterranean Brightening

  1. Add freshly squeezed lemon juice.
  2. Adjust salt and pepper.
  3. Add fresh parsley or dill.
  4. Drizzle 1–2 tbsp olive oil on top for traditional Mediterranean richness.

The lemon and olive oil give it that signature Levantine/Greek flavor boost.

6. Final Taste Check

  • Add more lemon for extra brightness.
  • Add more broth or water if you prefer a thinner soup.
  • simmer 5 more minutes.

🥄 SERVING SUGGESTIONS

Serve with:

  • Warm pita bread
  • Toasted garlic flatbread
  • A side of olives or feta
  • A simple Mediterranean cucumber-tomato salad

🔄 OPTIONAL ADD-INS

Mediterranean Greens

  • Spinach
  • Kale
  • Swiss chard

Grains (for a heartier soup)

  • ½ cup orzo
  • ½ cup rice
  • ½ cup barley

(Add during simmering: orzo 10 min, rice 15 min, barley 25–30 min)

Extra Veggies

  • Zucchini
  • Leeks
  • Peas

🌟 VARIATIONS

Greek Avgolemono-Inspired Twist

After soup is cooked:

  • Whisk 2 eggs + juice of 1 lemon
  • Add a ladle of hot broth into the egg mixture slowly
  • Pour into the soup and stir constantly
    Creates a creamy, silky Mediterranean classic.

Moroccan-Style Variation

Add:

  • ½ tsp cumin
  • ½ tsp turmeric
  • 1 tbsp chopped cilantro

Italian-Mediterranean Version

Add:

  • 1 cup chopped tomatoes
  • Fresh basil
  • Parmesan rind while simmering