Greek Lemon Chicken Soup
This Greek Lemon Chicken Soup is light, warm, and full of bright citrus flavor. It is easy to make and uses simple ingredients. The lemon and herbs give the broth a fresh taste while the chicken keeps it filling.
Equipment
- Dutch oven or soup pot
- Sharp knife
- Cutting board
- Ladle
- Small whisk
- Measuring cups and spoons
Ingredients
- For the soup
- Olive oil 2 tablespoons
- Onion 1 medium, finely sliced
- Garlic 4 to 6 cloves, minced
- Chicken broth 8 to 10 cups
- Chicken breast or thigh 1 to 1.25 pounds
- Pearl couscous or orzo ¾ cup (or ½ cup rice)
- Lemon 1 large (zest and juice)
- Salt and pepper to taste
- Finishing
- Fresh dill or parsley 2 to 3 tablespoons
- Feta crumbled, 2 to 3 tablespoons (optional)
Instructions
- Warm olive oil in a soup pot over low heat and cook onion and garlic until soft.
- Pour in chicken broth and place the chicken in the pot. Simmer gently until tender.
- Remove the chicken, shred it, and return it to the broth.
- Stir in couscous, orzo, or rice and cook until tender.
- Add lemon zest while the soup simmers to build flavor.
- Lower the heat and stir in lemon juice at the end for brightness.
- Finish with herbs and feta before serving warm.
Notes
Add lemon juice at the end so the flavor stays fresh and never bitter.
Rice will make the soup thicker while couscous keeps it brothy.
For dairy-free, skip the feta.
For gluten-free, use rice or quinoa.
Add a splash of broth when reheating if it thickens. Nutritional Facts (per serving, estimate)
Nutrient Amount
Calories 210–250
Protein 10–13 g
Carbs 20–25 g
Fat 7–10 g
Fiber 1–2 g
Rice will make the soup thicker while couscous keeps it brothy.
For dairy-free, skip the feta.
For gluten-free, use rice or quinoa.
Add a splash of broth when reheating if it thickens. Nutritional Facts (per serving, estimate)
Nutrient Amount
Calories 210–250
Protein 10–13 g
Carbs 20–25 g
Fat 7–10 g
Fiber 1–2 g