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
Now that we’ve all had our fix of chocolate treats, I wanted to share something comforting today, but in a savory way. And since it’s still too cold for my blood, I thought a soup would be the perfect thing!
You guys loved the salsa verde chicken chili that I posted last year so I just had to try another chicken soup recipe. This one is also broth-based so you don’t have to worry to sticking to just one bowl of this delicious stuff.
For this soup, I decided to draw inspiration from a cuisine that I’ve fallen in love with in the last year – Greek cuisine!! I talked all about my new-found love affair in this post for the Greek chicken quesadillas. If you haven’t tried these yet, what are you waiting for?!
Okay back to the soup…check out my newest soup recipe – Greek Lemon Chicken Soup!
The flavor of this soup is incredible – familiar yet with a little special something to excite your taste buds. You can thank the salty feta cheese and tangy lemon zest for that. But don’t worry – all that extra flavor isn’t gonna cost you any extra time in the kitchen.
Like the salsa verde chicken chili, this recipe is extremely easy to throw together. And super quick to make, thanks to the rotisserie chicken breasts that are already cooked. So all you really gotta do for this soup is throw everything in a pot and cook together. That’s really all there is to it.
And if you wanna keep the Greek theme going, feel free to us some pita bread for dipping. We loved it!
Although this recipe is uber-simple, I still have a few tips to make sure nothing goes wrong as you recreate it for yourself:
- Make sure to slice the onion in thin strips instead of big chunks. You want the onion to be a size that’s easy to eat.
- Speaking of the onion, you want to make sure you cook it enough in the first step so that it’s nice and tender before you add the rest of the ingredients. Plus, this is where all the flavor develops!
- Don’t add the feta cheese until the very end. Otherwise, the cheese may melt and break down too much and you won’t have those awesome chunks in the soup anymore.
- I used chicken breasts for this soup to keep it lean, but feel free to use thighs or even leftover turkey for this recipe.
Greek Lemon Chicken Soup
- 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.
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