Sauté diced chicken breast with onions, garlic, and celery in olive oil until browned. Add chicken broth, cooked orzo pasta, lemon zest, and chopped spinach. Finish with heavy cream and lemon juice for richness.
Cook diced chicken thighs in a pot with olive oil, onions, and garlic until browned. Add chicken broth, diced tomatoes, chopped carrots, and cooked rice. Season with Mediterranean herbs like oregano, thyme, and rosemary.
Sauté chicken breast pieces with onions and garlic until cooked through. Add chicken broth and cooked rice or orzo pasta. In a separate bowl, whisk together eggs and lemon juice. Slowly pour the egg mixture into the soup, stirring constantly until thickened.
Cook diced chicken breast in a pot with olive oil, onions, and garlic until golden brown. Add chicken broth, chopped tomatoes, cooked chickpeas, and diced potatoes. Season with cumin, coriander, and paprika.
Sauté diced chicken thighs with onions and garlic until browned. Add chicken broth, chopped carrots, celery, and cooked orzo pasta. Stir in beaten eggs and lemon juice, whisking constantly until the soup thickens.
Cook diced chicken breast in a pot with olive oil, onions, and garlic until cooked through. Add chicken broth, diced tomatoes, cooked lentils, and chopped kale. Season with Italian herbs like basil and oregano. Simmer until kale is wilted and flavors meld.