Go Back
+ servings

Greek Lemon Chicken Soup

This soup is a Greek twist on your classic chicken noodle soup, made with shredded chicken, Israeli couscous, feta cheese, and a hint of lemon. It's the perfect way to warm up or ease a cold this winter
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 8 servings


  • 3 tablespoons olive oil
  • 1 medium sweet onion sliced
  • 6 cloves garlic minced
  • 10 cups chicken broth
  • 1 medium lemon zested
  • 2 rotisserie chicken breasts shredded
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup Israeli couscous dry
  • 1/4 cup crumbled feta cheese
  • 1/3 cup chives chopped
  • salt and pepper to taste


  • Add olive oil to a large Dutch oven and place over medium-low heat. Once the pan is hot, add the diced onion and minced garlic to the pot and cook until translucent (about 3-4 minutes).
  • Add chicken broth, lemon zest, shredded chicken, and red pepper flakes to pot and stir to combine. Raise the heat to medium high and let it come to a boil. Once boiling, cover pot and lower to a simmer for 5 minutes.
  • Add Israeli couscous to pot and stir. Add feta cheese and chopped chives and stir. Give the broth a taste and add salt and pepper, as needed. I didn't need any pepper since the red pepper added enough for my taste. But I still added a pinch of salt. Turn off heat and serve immediately.


Recipe adapted from A Spicy Perspective