Greek Lemon Chicken Soup
Greek Lemon Chicken Soup Recipe: A great way to warm your belly on cool autumn evenings! A light and healthy recipe with bold Greek flavors.
Why We Love Greek Lemon Chicken Soup
Today’s Greek Lemon Chicken Soup Recipe is a soup recipe that my family absolutely loves. This Greek Chicken Soup is cozy, healthy, and loaded with Greek flavors like garlic, earthy olive oil, and feta cheese. The little orbs of pearl couscous and morsels of cheese swirl to the surface with every spoonful. A sight that lifts the spirit and warms the belly.
This is the kind of chicken soup recipe I make for my kids when they come home, worn from a long day at school. Sometimes their stories are filled with joy and excitement. Some days they are teary recollections of insecurity and defeat.
I always remind them that this day was just a tiny step on a long journey. It is important to keep taking those steps forward, no matter how hard it seems. Good things are ahead if you don’t give up. Then I give them a warm bowl of chicken soup.
Ingredients You Need
- Chicken Broth – or chicken bouillon. If using low-sodium broth, you might need to add a little extra salt!
- Olive Oil – to sauté the veggies and chicken
- Garlic – freshly minced
- Onion – in small strips
- Lemon Zest – this adds loads of lemony flavor! Serve the soup with the slices of lemon.
- Chicken – chicken breast or boneless, skinless chicken thighs work well
- Pearl Couscous – also known as Israeli couscous, it is larger than regular couscous
- Crushed Red Pepper – for a hint of spice
- Crumbled Feta – for a tangy, savory flavor
- Chives – as garnish, if desired
- Salt & Pepper – to taste
How to Make Greek Lemon Chicken Soup
This recipe is pretty straightforward and simple to make so enjoy!
Sauté the onion and minced garlic for 3-4 minutes to soften.
Pour in the chicken broth, and add raw chicken breasts, lemon zest, and crushed red pepper to the pot. Raise the heat to high, cover, and bring to a boil. Once boiling, reduce the heat to medium, then simmer for 5 minutes.
Stir in the couscous, salt, and black pepper to taste. Simmer another 5 minutes. Then turn the heat off.
Remove the two chicken breasts from the pot and shred the chicken. Then place the shredded chicken back in the pot. Stir in the crumbled feta cheese and chopped chives.
Taste, then salt and pepper as needed. Serve warm with a squeeze of fresh lemon juice!
Tips & Tricks
- You can replace the couscous with long-grain white rice, orzo pasta, or acini di pepe pasta balls! Each one will have a different cooking time though, so adjust as needed. If adding rice, you might need more liquid! Rice will lend a more creamy texture!
- Garnish with fresh herbs like chopped chives, or fresh dill or parsley!
- Add additional vegetables! You can add diced carrots and celery for a more traditional chicken noodle soup, with the Greek twist of lemon and feta!
- Use rotisserie chicken for ease! You can skip cooking the chicken and simply add shredded rotisserie chicken if you prefer.
Get the Full (Printable) Greek Lemon Chicken Soup Recipe + Video Below!
Frequently Asked Questions
Can I use rotisserie chicken instead?Absolutely! If you have leftover chicken on hand, you can definitely make this Greek chicken soup recipe with shredded rotisserie chicken or any chicken you have.
Can I make this soup vegetarian?To make vegetarian greek lemon soup, omit the chicken and use vegetable broth instead of chicken broth!
Is this soup gluten-free?No! Couscous is not gluten-free. If you want to make a gluten free Greek lemon chicken soup recipe, simply omit the couscous or add a gluten free alternative like rice, quinoa, or gluten-free orzo pasta.
What goes good with lemony chicken soup?Dish your lemony chicken soup up on its own or serve it with breadsticks and a Greek salad!
How should I store Greek lemon chicken soup?To store any leftovers, place in an airtight container in the fridge for up to 3-4 days. Reheat in the fridge! To freeze, place the cooled soup in a zip bag and freeze for up to 3 months. Thaw in the fridge and warm up in a sauce pan on the stovetop before serving! Or, simply reheat in the microwave!
Looking for More Soup Recipes? Be Sure to Try:
Greek Lemon Chicken Soup Recipe + Video
Ingredients
- 10 cups chicken broth
- 3 tablespoon olive oil
- 8 cloves garlic, minced
- 1 sweet onion
- 1 large lemon, zested
- 2 boneless skinless chicken breasts
- 1 cup Israeli couscous (pearl)
- 1/2 teaspoons crushed red pepper
- 2 ounces crumbled feta
- 1/3 cup chopped chive
- Salt and pepper
Instructions
- Place the olive oil in a large 6-8 quart sauce pot over medium-low heat. Peel the onion. Then quarter it and slice into thin strips. Once the oil is hot, saute the onion and minced garlic for 3-4 minutes to soften.
- Add the chicken broth, raw chicken breasts, lemon zest, and crushed red pepper to the pot. Raise the heat to high, cover, and bring to a boil. Once boiling, reduce the heat to medium, then simmer for 5 minutes.
- Stir in the couscous, 1 teaspoon salt, and black pepper to taste. Simmer another 5 minutes. Then turn the heat off.
- Using tongs, remove the two chicken breasts from the pot. Use a fork and the tongs to shred the chicken. Then place it back in the pot. Stir in the crumbled feta cheese and chopped chive. Taste and salt and pepper as needed. Serve warm.
Honestly, wow! I have made this soup for my family and they love it. I decided to make it for out church today and the reviews were amazing! One parishioner even asked me to make it when we host again. Super easy to make, incredibly delicious.
If I could gve this 10 stars, I would. It sounds like hyperbole but honestly, I think this is possibly the best recipe I’ve ever made. And that’s saying something. This is not your mama’s chicken noodle soup. It’s so elegant and elevated. Light and full of wonderful flavors and textures. Absolutely extraordinary! I couldn’t imagine feta in a chicken soup but what a revelation it was! I substituted fregola for the couscous, ( because that’s what I had ), and it turned out amazing. ( It just needed a bit longer to cook. ) I also used my own homemade chicken stock and fresh chicken off the bone. At the end, I added my own homemade marinated feta and squeezed some Meyer lemon on top. This is a must. I also added a smidge of micro-arugula because I didn’t have chives, and oh my, it looked so beautiful! You don’t taste it but what a professional look it gave. I couldn’t believe that dish was actually mine! Thank you so much for this unbelievably awesome recipe. And so easy! Wow. Just. Wow.
My favorite soup recipe. I add the juice of a whole lemon plus the zest! Phenomenal! It also freezes well..just add the chives and feta on top when ready to serve.
Just made this recipe for the first time because my husband is sick and requested something with garlic and lemon— it is officially my favorite soup ever. Amazing! I was so curious about the feta and chives, a little doubtful even, but it is phenomenal. Thank you for the recipe! :)
My family loves this recipe! It’s my go to when anyone is sick and i swear it cures!
Second time making this, because it’s so good. Added two chopped carrots, squeezed the whole lemon in along with the zest and a dash of oregano. Thank you!!
Wow!! This is maybe my favorite soup I’ve made. So delicious!!!! It’s light and delicious. The lemon flavor is so good! Thank you for sharing! This is going in the bliss book to be sure!
I’ve made this so many times, I thought I should leave a review. This is really easy to make (and you can just throw it all in the instant pot to make it even easier) and really delicious. A great alternative to the traditional chicken soup and really great when we’re feeling under the weather. Thanks for sharing this recipe!
So delicious and easy. Minimal ingredients, which we can all appreciate. A very comforting soup that will for sure be repeated.
What an absolute delight! Thank you so much for this recipe – yum!
Love the introduction! Very encouraging words to help things put into better perspective.
The soup recipe also sounds delicious. 😁. I will definitely have to try making it with my 11yr old.
Thank you!
This is an awesome easy and flavorful recipe. Made this for my daughter, husband and Mom and everyone loved it! Thank you!