Greek Lemon Chicken Soup

Just crazy over this Healthy Greek Lemon Chicken Soup Recipe on

Today’s Greek Lemon Chicken Soup is a great way to warm your belly on cool autumn evenings! A light and healthy recipe with bold Greek flavors. 

Zesty Greek Lemon Chicken Soup recipe #ASpicyPerspective #chicken #soup
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Every time I make soup I start thinking about childhood and family placement. With just two babies, I obviously have an oldest child and a youngest child… the responsible independent one, and the cuddly cling-on who likes to have things done for him.

Watching them makes me think back to an important lesson I learned as a child, being the fourth out of five kids in the family.

I always considered myself very average. In my mind, my oldest brother was “the smart one,” my older sister was “the artist,” my other brother was “the popular athlete,” and my younger sister was the “cute trouble maker.”


I, however, didn’t have a thing… a method for drawing attention and gaining acceptance. I wasn’t the smartest, most attractive, or most talented. So I spent a better part of my formative years being very shy and self conscious.

Before you start feeling sorry for me, let me state, I believe this did me a lot of good.

I remember as a teenager determining one day that since I didn’t seem to excel in anything particular, if I wanted something, I was just going to work harder for it than anyone else. Instead of letting this thought defeat me, I decided to take it as a personal challenge.

I decided.

Since I didn’t have an obvious “I should do this, instead of that.” feeling based on my shining attributes, I was forced to make a clear line-in-the-sand decision to go after my dreams regardless. I would have to study harder, practice harder in after school activities, and not rely on my looks to get me by. (I wasn’t a complete ugly duckling, but still.)

I also discovered I didn’t have to be the best at anything. Being the best is overrated. I just had to be good enough to get me where I wanted to go. I learned to persevere. And just as important, I learned to stop comparing myself to everyone around me, and stop worrying about what people would think when I made decisions. Two lessons that have had a huge impact on my life.

In other words, feeling average helped me develop character. Possibly earlier than I might have otherwise. 

Making Greek Lemon Soup with shredded chicken breast on #ASpicyPerspective #chicken #soup

Perseverance has been more than a friend over the years. It has helped me push through the rough moments in life, let go of fear, set goals and reach them, lift those around me, and believe that I truly can do anything I set my mind to… As long as I want it bad enough and refuse to give up.

When I look at my two babies, I don’t hope for child prodigies, super models, or Rhodes scholars.

Instead I pray for kids that are forced to learn problem solving skills. Kids that choose friends based on kindness and integrity, instead of appearance and popularity. And above all, kids who will rise above their circumstances, no matter what it takes.

Healthy Greek Lemon Chicken Soup Recipe on #ASpicyPerspective #chicken #soup

Greek Lemon Chicken Soup Recipe

How does this have anything to do with today’s Greek Lemon Chicken Soup Recipe?

Well, it doesn’t really.

It’s just a soup recipe my two sweet babies love. This Greek Lemon 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 recipe I make 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 insecurity and defeat.

I always remind them that this day was just a small step on a long journey. The important thing is 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 soup.

Watch the Video & Check the recipe card to learn how to make Greek Lemon Chicken Soup!

Cozy Greek Chicken Soup Recipe on #ASpicyPerspective #chicken #soup

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Healthy Greek Lemon Chicken Soup Recipe on
4.89 from 76 votes

Greek Lemon Chicken Soup

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Greek Lemon Chicken Soup - Learn how to make this light & healthy chicken soup recipe with zesty Greek flavors! Couscous, shredded chicken breast, chive, & crumbled feta.

Servings: 8 Servings
Nutrition Facts
Greek Lemon Chicken Soup
Amount Per Serving (2 cups)
Calories 286 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 2g 10%
Cholesterol 32mg 11%
Sodium 1593mg 66%
Potassium 613mg 18%
Total Carbohydrates 31g 10%
Dietary Fiber 2g 8%
Sugars 3g
Protein 15g 30%
Vitamin A 3.9%
Vitamin C 51.6%
Calcium 10.4%
Iron 9.4%
* Percent Daily Values are based on a 2000 calorie diet.


  • 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 (pearl) couscous
  • 1/2 teaspoons crushed red pepper
  • 2 ounces crumbled feta
  • 1/3 cup chopped chive


  1. 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.
  2. 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.

  3. Stir in the couscous, 1 teaspoon salt, and black pepper to taste. Simmer another 5 minutes. Then turn the heat off.
  4. 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.

Recipe Video

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239 comments on “Greek Lemon Chicken Soup

  1. Julie @ Table for Twoposted September 18, 2015 at 7:19 am Reply

    This looks so comforting and I love that it’s a spin on the classic chicken soup! It looks so good!!

    • Pamelaposted November 7, 2016 at 10:03 am Reply

      I made this soup this weekend and it was fantastic and very simple to make. It was the perfect comfort food. I also made eggplant sandwiches with a tapenade. My say the family loved the food.

  2. Michelleposted September 18, 2015 at 9:53 am Reply

    I actually have all the ingredients (for once), so this is definitely on my weekend list!

  3. Mariaposted September 18, 2015 at 11:26 am Reply

    The addition of lemon and feta sounds perfect!

  4. Liz @ The Lemon Bowposted September 18, 2015 at 2:53 pm Reply

    Such a great post Sommer and I can relate to it in a lot of ways. Ironically, as a child, I prayed to be average. I was over weight, under athletic, unpopular – you name it. I was the ugly duckling that couldn’t rely on her looks and had no friends but I know now that God had a plan and my childhood helped shape the adult I am today. Love this and Love this lemony soup!! We always order avgolemono in Greek restaurants!

  5. Lizposted September 18, 2015 at 8:18 pm Reply

    This soup reminds me of my childhood—my mom would bring home recipes from our Greek neighbors down the street. I remember thinking that lemon soup sounded just horrible. Now I’m dying to make it! Love your parenting style—it’s certain to help lift your children to be the best they can be!

  6. Shawn @ I Wash You Dryposted September 19, 2015 at 7:25 pm Reply

    Yum! I made a spring vegetable soup kind of like this once, it was lemon and chicken. Which is an awesome combo! The feta over the top sounds awesome!

  7. cupcakesposted September 20, 2015 at 8:18 am Reply

    these yellow and green made my week-end, this chicken with lemon soup seems delicious

  8. Megan {Country Cleaver}posted September 20, 2015 at 4:15 pm Reply

    I love hearing about the kids – and with you and your perseverance to teach them everything in your repertoire, I have no doubt they will be stellar individuals. And this soup – I’m loving soup season!! 

  9. NanaScrivposted September 20, 2015 at 5:58 pm Reply

    So healthy and tasty.   Love this soup!

  10. Luceroposted September 22, 2015 at 2:21 pm Reply

    I did this today, its delicious and suprisingly fullfilling 

    • Sommerposted September 22, 2015 at 11:36 pm Reply

      Hi Lucero, So glad to hear it!!

  11. Dannoposted September 25, 2015 at 8:55 am Reply

    I love soup!  I have a poster in my office that says, “National Soup Month – January,”  but every month is soup month in our house.  We have a Greek restaurant in town and it’s not a complete meal  unless I get the chicken lemon soup, so I was very excited to see this recipe.  It was so delicious, my wife said it must be added to the regular rotation!

  12. Megposted October 4, 2015 at 8:35 am Reply

    Sorry to be dense, but should the chicken be cooked prior to going in the dish?

    • Courtneyposted October 4, 2015 at 10:10 am Reply

      I was wondering this too… Was planning on making this today

      • Heidiposted October 5, 2015 at 9:59 am

        My first thought was the chicken cooks in the broth, but then when I read it the directions again,  it looks like its only in there for 10 minutes.  I’m not sure now.  I’m making it tonight also.

      • Mariaposted October 30, 2015 at 10:18 pm

        I’ve never tried this recipe, but I’m Greek and I love chicken soup: don’t get boneless, skinless breasts. If a whole chicken is too much, get chicken thighs, complete with fat, bones and skin. Boil them and then boil the couscous (or rice, which is what we use in Greece) in the same water. And skip the chicken stock.

        There’s absolutely no reason to use artificial chicken stock in a recipe like this one.

    • Jessposted October 5, 2015 at 7:28 pm Reply

      I cooked this tonight! The chicken goes in the dish while the broth is heating up to a boil as well, so that 10 minutes gets extended quite a bit! Chicken was wonderful!

      • Julieposted February 10, 2016 at 10:06 pm

        I used rotisserie chicken and it was delicious.  The feta  and pepper flakes were wonderful.

    • Sommerposted October 8, 2015 at 6:39 pm Reply

      Hi Ladies! Sorry for the confusion. The chicken is in the hot broth while it comes to a boil (usually several minutes) plus at least another 10 minutes of simmering following, so it will cook through in the broth. No need to cook before hand. :)

    • Tricia Haddoxposted November 15, 2015 at 7:04 pm Reply

      I was wondering the same thing

  13. Rubyposted October 9, 2015 at 11:00 pm Reply

    Wonderful recipe! I tried it out and shared with my sister and her husband and they loved it! It’s light and refreshing yet the heat from the pepper flakes gives it enough heat to warm you up on a cold evening. And it’s so easy! I even used rotisserie chicken breast and it turned out great! I’ll make this again! Thanks for posting!

  14. Lilyposted October 11, 2015 at 10:51 pm Reply

    Made this tonight and it was delicious and comforting. Kind of like chicken noodle with a twist!

  15. Tammyposted October 19, 2015 at 1:55 pm Reply

    This was AMAZING…incredibly tasty and filling. I was pressed for time so I used pre-cooked Rotisserie chicken and it came out great!

  16. Jenposted October 20, 2015 at 12:32 pm Reply

    Can you substitute anything for the couscous?

    • Aprilposted October 20, 2015 at 10:28 pm Reply

      Orzo can be subbed. It’s a rice shaped pasta noodle.

    • Sommerposted October 26, 2015 at 8:59 am Reply

      Hi Jen, You can add any pasta you like!

      • Janposted January 7, 2016 at 4:32 pm

        What about quinoa–if one doesn’t do wheat/gluten/pasta?

  17. Lindaposted October 21, 2015 at 8:35 am Reply

    Ok….do you just use the zest…not the juice from lemon??

    • Sommerposted October 28, 2015 at 11:46 am Reply

      Yes, use the zest!

  18. Jenniferposted October 23, 2015 at 10:48 am Reply

    I was wondering about that too. About if you use the lemon juice as well as the zest?

    • kayposted January 22, 2017 at 4:46 pm Reply

      Yes! Squeeze the lemons (I used 2, not 1), and add the juice close to the end of the whole process. It really gives a nice edge/tang to it.

  19. Janice Morganposted October 23, 2015 at 6:54 pm Reply

    Looks delicious from when I would go to Greek town in Detroit and have all kinds of food thanks for the memories

  20. Nicoleposted October 25, 2015 at 12:17 pm Reply

    Sounds delightful! Do you use lemon juice as well? I’m thinking it was accidentally omitted from the ingredients. Can’t wait to try it !

  21. Maryposted October 27, 2015 at 11:04 am Reply

    Can you do this in a crockpot on low? I realize the soup doesn’t take long to prepare (so crockpot seems unnecessary) but I love use mine and the smell in the house when something has been slow cooking in it all day. Just wondering if doing so may overcook the cous cous.


    • Sommerposted November 11, 2015 at 9:36 pm Reply

      Hi Mary, I haven’t tried it in the crockpot, but I bet you could. I would throw the cous cous in the last hour of cooking. :)

  22. Stephanieposted October 29, 2015 at 5:49 pm Reply

    Just made this for dinner and I love it! I’m picky with how broths taste and this one is amazingly!

  23. Cynthia Mposted November 1, 2015 at 5:22 pm Reply

    This was so delicious, I made it to bring to a church potluck and it was a big hit. I used fresh tortellini as my pasta to make it a little heartier. My only small changes were: used dried parsley instead of chives, as I didn’t have any… doubled the feta, because, why not? :) and in the end decided to add the juice of the lemon as well. So good. Definitely will go in my list of favorites, and pulled together so quickly. Delicious and easy. Win-win.

  24. julieposted November 6, 2015 at 9:43 pm Reply

    I clicked on this for the recipe but I am so moved by your post about feeling average as a teen. This is a realistic wonderful message that is so needed in today’s hyper competitive atmosphere. Thank you and I plan on making the soup!

    • Sommerposted November 11, 2015 at 9:06 pm Reply

      Thanks so much Julie. XOXO!

  25. Valerieposted November 15, 2015 at 8:34 pm Reply

    How many calories is this soup?

  26. Annieposted November 16, 2015 at 6:34 pm Reply

    Could this recipe be frozen?  I would love to make a big batch for winter :)

    • Sommerposted November 17, 2015 at 11:18 am Reply

      Hi Annie! I’ve never put it in the freezer, but there’s nothing in it that should cause an issue. :)

  27. Ericaposted November 19, 2015 at 3:15 pm Reply

    I just made a pot of this and the house smells great! I love lemon so I added the juice of the lemon as well and it really made a difference. Thanks so much for the recipe!

  28. Mollyposted November 21, 2015 at 1:20 pm Reply

    If I know I’ll have leftovers (I live alone) should I go ahead and add the feta immediately, or add it just before eating each time?

    • Sommerposted December 2, 2015 at 7:36 am Reply

      Hi Molly! It’s ok the add the feta at the beginning, even if you plan to have leftovers. :)

  29. Paula Billas Parksposted November 23, 2015 at 12:11 am Reply

    Sommer, I’m Greek and grew up on Avgolemeno (official name for Greek Lemon Chicken soup!) I am very interested to try your version of our soup…we make it boiling a whole chicken, then using that broth combining eggs and lemon juice, blending that into the broth which makes for a thicker texture. We cut the chicken up, add it to the broth and then of course salt and pepper. I have LOVED that soup since I was little (I’m 60 now) and make it for my family often. Thanks for a new way to make Avgolemeno!!!!! Can’t wait to try it:)

  30. Paula Billas Parksposted November 23, 2015 at 12:16 am Reply

    Ooops Sommer….forgot to say that we add rice to ours:)

  31. jillposted November 23, 2015 at 2:52 pm Reply

    Just made this. I forgot to buy a lemon though, so I actually used a lime I had on hand! Whoops. It was still delicious. And very easy :)

  32. Tracey Kposted December 5, 2015 at 7:25 pm Reply

    I made this and it is AmAzInG!! My husband is not a soup man, in fact he actually never eats soup….However, he raved about this soup, like over and over again….I was like “I don’t even know you anymore!” So that made me super excited and made this recipe a definite keeper! The flavor profile is so perfect and with just the right amount of spiciness. Make this soup!!

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  34. Barbara Bposted December 13, 2015 at 4:01 pm Reply

    I just made this.  I always half a recipe since I cook for only one.  That was a definite mistake on this soup.  This is spot on delish,

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  37. Sheri Kposted December 27, 2015 at 5:49 pm Reply

    This is wonderfly amazing and so easy to put together.  Thank you for sharing!

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  39. Fewd For Daysposted January 2, 2016 at 9:59 pm Reply

    Ok, I’m going to be “one of those” people lol. I’m reviewing a recipe I didn’t follow 100%. I lost count but I used anywhere from 9 to 11 cups of chicken broth; half low sodium, half regular. Couldn’t find pearl couscous at the grocery store so I used Ditalini pasta. I don’t like chives so I threw in some parsley. Everything else was followed as written. It was a tad spicier than I prefer, so I’ll probably half the crushed red pepper next time. Overall, it’s really tasty. Definitely moving to the top of my homemade soup list. I love the hint of lemon the zest gives. Thanks for a great recipe!

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  41. Rita Davisposted January 5, 2016 at 9:26 pm Reply

    has anyone made this and frozen the leftovers? I’m looking for a good soup that freezes well for easy meals when busy.

    • Fewd For Daysposted January 6, 2016 at 8:58 pm Reply

      Yes. Froze mine and it was fine when defrosted and reheated. The chicken texture changed slightly but not bad. Still good in my opinion.

  42. Randiposted January 12, 2016 at 7:34 pm Reply

    I made this tonight it looks identical and I used all the same ingredients except I think I made a mistake with the feta. I added it at the end,but now the soup has this awful lingering smell. My husband can’t stand the stench and I’m wondering how you add it?

    • Deuceposted January 17, 2016 at 11:10 pm Reply

      Randi, feta has a distinct smell. My mom can’t stand it but I love it. Perhaps your husband isn’t a fan like my mom.

  43. Robin Baranposted January 14, 2016 at 12:05 am Reply

    Recipe looks delicious however the amount of ads made getting to the recipe a challenge. Will take a screen shot of recipe to avoid this hassle in the future. Sadly, won’t revisit the blog for this reason.

  44. Jayneposted January 14, 2016 at 10:34 am Reply

    Anyone try it with quinoa?  thinking it might change the flavor…hmmmmm

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  47. Cindy Clemposted January 15, 2016 at 11:27 am Reply

    I love this post. So glad I actually read it before getting to the recipe. You’ve inspired me today, so thank you for that! Can’t wait to try this soup, too. :) 

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  49. Cindy Gposted January 16, 2016 at 8:42 pm Reply

    Awesome soup! Made mine today. Thanks for the recipe.

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  51. Deuceposted January 17, 2016 at 11:06 pm Reply

    My husband has requested this be part of our weekly meals. I had to mod for our low carb lifestyle (no couscous, add 1/2 bag of spinach). Although the recipe says zest of lemon, I added the juice also. This mix of flavors is outstanding! Thank you so much for sharing and your pictures are awesome.

  52. Anneliseposted January 18, 2016 at 9:05 am Reply

    Thank you for your story. As an only child I didn’t have competition in my home, only the rest of the world! My feelings growing up were quite similar and I love to cook, especially Avgolemono. A slightly different version for a cold and dreary day. Thanks for the inspiration.

  53. Jennyposted January 18, 2016 at 10:28 pm Reply

    This was delicious!!  Any idea about calories per cup?

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  55. Saraposted January 20, 2016 at 2:23 pm Reply

    This soup exceeded all of my expectations! We used rice in place of couscous simply because we always have rice on hand but this soup was incredible! I am not a big soup fan usually, but I couldn’t get enough of this one. LOVE LOVE LOVE!

  56. Taraposted January 21, 2016 at 7:51 pm Reply

    I made this because it contained all the ingriedients I knew my son was willing to consume (except the couscous- that we hadn’t had before). I absolutely cannot sing the praises of this soup loud enough! First, it comes together so fast – I didn’t even need to thaw the chicken first. Second, the flavor is so fresh and amazing! I will make this all the time! This is the first time here. I saw your soup on a Country Living list of healthy soups. I consider this clean and healthy eating at its best. On a scale of 1-10 this is a 12!

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  59. Cathy Lawdanskiposted January 29, 2016 at 8:01 pm Reply

    Made it tonight. Delicious!

  60. Jan Daftposted February 3, 2016 at 1:34 pm Reply

    Could cilantro replace the chives or parsley?  

    • Sommerposted February 3, 2016 at 9:45 pm Reply

      Hi Jan, Sure! Whichever you prefer. :)

  61. Morganposted February 3, 2016 at 10:48 pm Reply

    This was SO AWESOME!  Full of flavor, healthy and easy to make!!!  WIN WIN!!

  62. Cathy Lawdanskiposted February 9, 2016 at 11:27 am Reply

    Delicious. Just shared the link to the recipe with those who follow the mysideof50 Facebook page!

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  66. pamela hallfrischposted February 25, 2016 at 3:24 pm Reply

    This soup is awesome and so easy to pull together.  I made it for my husband and I and just halved everything. I too used  rotissere chicken. I used orzo as well.  I made a whole recipe for a work potluck and everyone had compliments.  My son is home for two weeks and he raved about it. The first day it is very good and brothy.  The second day it has thickened and a little better than the first day. If for some reason you still have leftovers it’s almost like chicken and noodles. So rich and delicous. 

  67. Maureen Delaneyposted March 6, 2016 at 1:34 pm Reply

    I saw the quinoa question but I didnt see an answer?  was going to make this for a girls night but one of my friends is gluten free.  Would quinoa work?  Or should I stick with the spinach someone else suggested? 

    • Sommerposted March 8, 2016 at 8:09 pm Reply

      Hi Maureen! Yes, quinoa would work. Let me know how it turns out. :)

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  70. Keriposted April 10, 2016 at 8:15 pm Reply

    Just made this soup for my hubby who has the flu…we both loved it! Quite possibly the best soup I have ever made. I did add a squeeze of lemon juice to each bowl when serving. Will be making this again and again!

  71. Kristinposted April 14, 2016 at 8:46 pm Reply

    This soup was amazing! Made it tonight and it came out perfect :)

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  73. Annaposted April 20, 2016 at 8:57 pm Reply

    This recipe is absolutely delicious! One thing to take it over the top is to juice fresh lemon over it right before serving. It really takes it to another level and brings out the lemon flavor! Try it!

  74. Monicaposted April 21, 2016 at 6:06 pm Reply

    I can’t wait to try this!  I’m just curious as to why no juice from the lemon only zest? 

  75. Jenniferposted April 27, 2016 at 5:49 pm Reply

    This soup is the bomb!  I had to pick up my son early from school last week because he was sick. I made this for dinner and he loved it!  We gave your dish a spin by adding lemon juice and feta with Mediterranean herbs.  It was absolutely delicious!  I actually made it again today because it’s so easy to prepare and I’m always short on time on my days off.  Hats off to this soup ???

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  77. Mica @ Let's Taco Bout It Blogposted May 30, 2016 at 2:09 am Reply

    My OH and I made this soup this past Wednesday. We ate ALL of the soup in the pot. Not a spoonful leftover. We had to make more the next night for dinner! :P

    You could taste the lemon, but it wasn’t overpowering the soup and the couscous was such a nice addition. Our house smelled so stinking good for the rest of the night and then the next night when we made it again. Great recipe!!!

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  82. Karenposted June 26, 2016 at 3:10 pm Reply

    Love this soup. Such bright flavours! I also add the juice of the lemon, as well as the lemon zest. I could eat this everyday. Does anyone know what the calorie count would be for it?

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  84. Kerriposted July 19, 2016 at 2:54 pm Reply

    I just wanted to say that I can really relate to u and what u said in ur story. What u said hit me and means a lot, motivated me! And I absolutely can’t wait to make this scrumptious looking soup! Thanks so much for the recipe and inspiration!

  85. Sandy Mposted July 25, 2016 at 8:16 pm Reply

    I made this tonight and my family gave it a unanimous two thumbs up! Simple and so delicious. I left out the feta as we are watching our sodium but otherwise made it exactly as directed. This recipe is a keeper!

  86. Carolynposted August 10, 2016 at 1:13 pm Reply

    This came out great! I forgot the feta by accident but it was still good, and used orzo per other comments (my store did not have the right cous cous in stock). I’ll remember the feta next time, and will chop the onions a bit more as well. Thank you!

  87. Banketu Rīkošanaposted August 21, 2016 at 7:29 am Reply

    Love chicken soup and yours look almost the same as my. I think I will have to make one tonight. Thanks

  88. Reganposted August 22, 2016 at 7:23 pm Reply

    Okay, I feel compelled to comment on this soup… and I rarely comment!  This soup is SO tasty and simple.  I’ve made it at least 5 or 6 times because my family keeps asking for it!  I follow the directions exactly except I only use half of the red pepper flakes (I have a toddler).  Perfect every time.  Still has a nice little zip. Thanks for the great recipe!

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  90. Piperposted September 21, 2016 at 10:02 am Reply

    I love Lemon Chicken soup! I’ve never made it but I thin I might try it. I’ve only ever had it with rice in it though.

  91. Jonnaposted September 27, 2016 at 12:33 am Reply

    Just made this, and it’s realllly good! Super easy, fast, and light, and the lemon zest is amazing! A nice amount of heat too. Thanks for sharing.

  92. Sandra S.posted October 3, 2016 at 12:57 pm Reply

    This looks wonderful! Have you tried using other parts of the chicken (skin and bones intact) and browning with the garlic and onion and cook as normal? Could then remove skin and bones at the point where you have remove breasts and shred.

  93. Lindsayposted October 5, 2016 at 5:30 pm Reply

    For those of you who subbed orzo, did you precook it or add it earlier to make sure it had enough time to boil?

    • Lynneposted October 3, 2017 at 11:40 am Reply

      Did you ever hear if you precook the orzo???? I am curious about the same thing.

      • Sommerposted October 10, 2017 at 12:55 pm

        Hi Lynne!

        No, the orzo cooks right in the soup, just like the pearl couscous. :)

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  96. Christineposted October 28, 2016 at 7:11 pm Reply

    I made this fabulous soup last Monday night and it was just delicious. I didn’t change the recipe at all and after tasting it, there was nothing to adjust. I’ll keep this one in my archive to be made again.

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  107. Shelleyposted December 15, 2016 at 6:03 pm Reply

    I know this is a crazy question but that pot in the video is amazing. What type of pot is that? Is it cast iron?

    Thanks in advance! Making this recipe tonight… can’t wait!

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  110. Cristalposted January 3, 2017 at 2:05 pm Reply

    I never ever leave comments or reviews but for this I need to! Since making this for the first time about two months ago, I’ve probably made it weekly. It’s become a staple for us. So easy, light, healthy, and delicious. Thank you so much for this recipe! I can’t recommend it enough.

    • Sommerposted January 9, 2017 at 9:23 am Reply

      Hi Cristal,

      YAY! I’m so glad you like it. You just made my day! :)

  111. JPsarianosposted January 5, 2017 at 10:30 pm Reply

    Great recipe!

    Love the substitution and taste of couscous in place of rice, or orzo (the Greek ingredients as couscous is actually a North African semolina product). I used chicken pieces with the bone in and omitted the chicken stock, which adds unnecessary sodium. I found that using chicken pieces with the bone added a rich flavor.

    Have you tried the authentic Greek Avgolemono Chicken Soup? Delicious too.

    Thank you for sharing this wonderful chicken soup recipe, which I would call a Mediterranean Chicken Soup.

  112. Kim Mposted January 7, 2017 at 2:52 pm Reply

    So this looks delish!  However I’m so NOT a fan of feta.  I know that’s mostly what makes it Greek.  But could I possibly use Parmesan or some other cheese?  Sorry to want to change your creation!!

    • Sommerposted January 9, 2017 at 9:02 am Reply

      Hi Kim,

      Of Course! I also have an Italian Chicken Soup recipe you might prefer:

    • Stefanieposted May 28, 2017 at 11:21 pm Reply

      I used the mexican cheese cotija! I’m not a fan of feta either but I love cotija, it’s soft and crumbly like feta but has a less pungent taste.

  113. Hollyposted January 7, 2017 at 6:49 pm Reply

    Can you use yellow onion instead of sweet onion?

    • Sommerposted January 9, 2017 at 9:01 am Reply

      Hi Holly, Absolutely! Happy Cooking!! :)

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  115. Kateposted January 23, 2017 at 10:21 pm Reply

    This soup is delicious! So fresh and flavorful. I added about 1 cup of chopped carrots to the onion/garlic mixture. I also added some chopped kale at the end. Thank you for the recipe. I will definitely make this again.

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  122. Tessa Willisposted January 30, 2017 at 11:36 am Reply

    6-8 servings, would you say a cup of soup is a serving?

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  125. Nolaposted February 4, 2017 at 6:47 pm Reply

    This soup is my very favorite!  I make it all the time.  Quick and easy and so delicious and healthy.  Thank you so much!

  126. Pingback: 30 Delicious Recipes Using a Rotisserie Chicken - Retro Housewife Goes Green

  127. Marthaposted February 8, 2017 at 1:06 pm Reply

    This is the best lemon chicken soup that I have ever made. It is a keeper!

  128. Zelia Bposted February 22, 2017 at 8:54 pm Reply

    I’ve done a cheater’s version of this. I like creamed soups so I start with a can of cream of mushroom or cream of chicken. I add chicken broth, a can of canned chicken breast pieces (I purchase these at Sam’s club), and some instant rice (what can I say, I’m a lazy cook!). I use lots of lemon pepper and some lemon juice for seasoning, often garlic and onion powders as well. It turned out well enough to make me happy! But I will try this recipe now that I have something more authentic available.

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  131. Diposted February 28, 2017 at 12:19 pm Reply

    I made this last night and it was just wonderful!! I am suffering from a little bit of a head cold so my heavy hand with the red pepper flakes was just what the doctor ordered. Home remedy for the week lol. Next time, I may add more couscous. Either way this will be a go to for sure. Thank you!!

    • Sommerposted March 1, 2017 at 7:11 pm Reply

      Hi Di,

      Sorry you’re not feeling well. I’m so glad you like the soup. It perks me up anytime I make it! :)

  132. Suzanneposted March 22, 2017 at 6:59 pm Reply

    I just made this and I am about to serve it but Im not sure my kids will eat it.  1/2 tsp crushed red pepper made it really spicy!  Otherwise it is delicious!

  133. Betsy Hollingsworthposted April 5, 2017 at 10:43 am Reply

    I made this soup! It was actually pretty good, but not what I expected from the picture. Next time I make it I would only use half of an onion just so its not so onion heavy. Also, id chop the onion pieces a bit smaller.
    After I zested my lemon, I squeezed half of the juice in before the boil and then the other half in after the boil. Also, I pulled chicken from a precooked rotisserie chicken and it turned out great!
    This would be a great soup base to add other vegetables of choice.

  134. Aprilposted April 28, 2017 at 10:17 am Reply

    This soup was so delicious! I had leftover Greek shredded pork that I used instead of chicken and replaced the Israeli couscous that I couldn’t find in the store with half white rice and half lentils. I also squeezed a little lemon juice on top at serving. So flavorful!

  135. Jeanneposted May 28, 2017 at 6:08 pm Reply

    My husband and I love this recipe. Definitely will be your favorite soup too. You can make a large pot then freeze the left overs.  

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  137. Stefanieposted June 24, 2017 at 7:27 pm Reply

    I have altered this recipe to make it my own but I still love it!
    I am not a fan of couscous so I substituted orzo pasta instead.
    I love a lemony flavor so in addition to the lemon zest I included the juice from the lemon as well.
    I don’t like feta so I use the mexican cheese cotija! Yum. Yum. Yum.

  138. Moniqueposted July 2, 2017 at 2:21 pm Reply

    This is my favorite soup recipe!! I have made it several times and it’s a staple in our home. This soup is perfect for you if you are feeling like you are getting sick (cold)…knocks it out completely ❤️

    I love lemon so I use two fresh ones to both grate and I add the juice in the end when you add the feta and chives. Tastes even better the next day after bending the flavors. Yum!!

  139. Michele Holmesposted July 14, 2017 at 8:38 am Reply

    This soup was AMAZING!!! Once more, you scored a home run!!

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  142. Joyposted August 20, 2017 at 8:00 pm Reply

    This soup is very good, but I also made my own chicken stock by boiling the chicken first. But, that may require the addition of salt to strengthen the flavor, so I added lemon pepper, plus the juice of the lemon for a more lemony flavor, which I prefer. I used orzo instead of couscous. If you like it hotter in flavor, you can add some red or green hot pepper sauce – and it becomes almost like an Asian hot and sour. Many variations of this recipe will work.

  143. Pingback: 15 Soups to Make with Leftover Rotisserie Chicken - unOriginal Mom

  144. linda gibsonposted September 5, 2017 at 6:32 pm Reply

    i loved it..i just added mushrooms to mine

  145. Pingback: Greek Lemon Chicken Soup | Return Health

  146. Normaposted October 11, 2017 at 4:45 pm Reply


  147. Rebeccaposted October 13, 2017 at 11:51 am Reply

    Want to make this Greek Lemon Chicken soup for a pot luck. If I make the night before, how will the couscous and chives hold up?
    My plan is to make the night before and then put in a slow cooker the next day on low for about 4 hours to heat by lunch time. Should I add the couscous and chives while in the slow cooker or will it be ok to add when cooking the night before.
    I have never used couscous before so just want to make sure it will turn out ok. Thank you.

    • Sommerposted October 14, 2017 at 10:25 am Reply

      The couscous does swell by the second day. It’s basically pasta. You’ve got the idea… I would add the couscous and chive when you rewarm the soup base on day two. Usually pasta will cook in a hot slow cooker in about 30 minutes. If everything is cold, it will take 60 – 90 minutes.

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  151. Jackieposted October 22, 2017 at 6:15 pm Reply

    I made this today and it has lots of flavour but I used 1 cup of couscous and the consistency turned out almost like oatmeal! WHat did I do wrong wrong. I’ve never used couscous before?

    • Sommerposted October 24, 2017 at 7:29 pm Reply

      Hi Jackie,

      Hmmm…. Did you used pearl couscous, or just plain (itty-bitty) couscous?

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  153. Gwen Petersenposted November 6, 2017 at 8:19 pm Reply

    I made this recipe tonight and holy cow it’s a keeper! My house likes spice so we added a little more than 1/2 tsp of crushed red pepper. The soup was perfect in every way! 

  154. Sheryl R Cooperposted November 13, 2017 at 4:26 pm Reply

    OMG. this is wonderful!!! I used egg noodles instead of the couscous, otherwise made as written. This will become a staple, absolutely!

  155. Geenaposted November 28, 2017 at 12:51 pm Reply

    This was delicious! I added an extra 1/2 of a lemon zest (I made this once before, and it wasn’t lemony enough for me) 3 carrots, 2 celery stalks, and used quinoa. My boyfriend already asked if I can make it again next week. This ones a keeper. Thanks for sharing this recipe. 

  156. Heatherposted December 6, 2017 at 9:58 pm Reply

    Delicious, easy, simple! We enjoyed this soup and will make it again. May add more veggies next time.  The broth is so tasty. Thank you!! 

  157. Mrs @ The E.C.posted December 22, 2017 at 10:17 am Reply

    This is one of my very fav recipes! I make it on a regular basis and freeze it to make sure we have it on hand. I made two changes to the recipe – I reduced the amount of garlic the recipe called for and exchanged orzo for the couscous and it’s still fabulous! It is very easy to make and is even more delicious the next day!

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  160. Danielleposted January 2, 2018 at 12:04 pm Reply

    Amazing soup, and perfect comfort food! Added shredded carrots. 

  161. JC Schmidtposted January 3, 2018 at 8:18 pm Reply

    Love this. Make it regularly. My husband will eat it as leftovers – high praise from him. I don’t like couscous so I use orzo instead. Less healthy but tasty.

  162. Mattposted January 3, 2018 at 10:51 pm Reply

    Amazing. I squeezed half the lemon into the pot when it was finished for the perfect flavor. 5⭐

  163. Abigail Wrightposted January 4, 2018 at 4:12 pm Reply

    Oh my goodness! Yum!

  164. Diana Talevichposted January 4, 2018 at 7:07 pm Reply

    My family loved it.
    Just didn’t put as much crushed red peppers because I have little ones but it was delicious.

  165. Philposted January 7, 2018 at 5:54 pm Reply

    Very tasty!  I wanted more lemon flavor so I added the juice of two lemons in addition to the zest. I substituted a cup of brown rice for the couscous for gluten free and also added two thinly sliced carrots. I also added my own pre-cooked leftover chicken at the end. Perfect!

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  167. Elia Guerreroposted January 9, 2018 at 12:18 pm Reply

    Delicious, especially cause it’s cold outside.
    I used 4 breast cutlets instead of two ( I like a little more substance with 10 cups of water), and I used leftover Mexican rice.

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  169. Debbieposted January 18, 2018 at 2:44 am Reply

    Do you cook the raw chicken in the chicken broth and then take it out and sliced it up and place back into the same chicken broth you cook it in? I couldn’t see all of the recipe, thank you

  170. Dianposted January 18, 2018 at 9:43 am Reply

    I want to try this recipe!
    Please clarify – do I add 1 cup of cooked couscous or do I add 1 cup straight out of the package?
    Thanks for the help!

  171. Danaposted January 18, 2018 at 4:48 pm Reply

    I used rice cauliflower instead of cous cous. Came out great!

  172. Sherriposted January 24, 2018 at 11:47 am Reply

    I made this for dinner last night and it was a big hit. The flavors were great and best of all, my 4 kids loved it. They each had 2-4 bowls. The only thing I did different, I placed the frozen chicken, 1 can of chicken stock, chopped onions and garlic, salt & pepper in a crock pot for 4 hours. I also used mini pasta shells since that’s what I had and omitted the pepper flakes. The family loved it and it’s been added to our faves! Thank you for this great recipe.

  173. Fay D.posted January 25, 2018 at 2:03 pm Reply

    What would be a good side to go with this–doesn’t seem like enough for a meal by itself?

  174. Erinposted January 28, 2018 at 9:15 am Reply

    I juiced a whole lemon instead of half… I will definitely make it again.

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  176. Kirstenposted February 6, 2018 at 3:44 pm Reply

    Hi Sommer, I posted a question about this soup yesterday but see it is no longer on the website. Can you tellen me if it’s normale for this soup to get really thick after cooling down and what I can do to fix it. Thanks

    • Sommerposted February 8, 2018 at 10:45 pm Reply

      Hi Kristen,

      I didn’t see your previous question come through. Sorry about that! There isn’t anything in the soup that should cause it to thicken like that. Did you possibly substitute some sort of alternative pasta (maybe gluten free) for the pearl couscous?

  177. Julieposted February 9, 2018 at 5:57 pm Reply

    Absolutely LOVE this soup! I have been making it for a couple years and my family always loves it! I add about twice as much feta and also squeeze the juice as well as the zest of the lemon. I used to put lemon slices in the soup but found they made the soup taste bitter.

  178. Kimposted February 11, 2018 at 6:51 pm Reply

    Yum ! Even the hubster liked it.

  179. Susan P-Dposted February 13, 2018 at 8:43 am Reply

    Very tasty and easy after I upped the red peppers.

  180. sandy dposted February 13, 2018 at 11:03 am Reply

    love the soup

  181. Deeposted February 14, 2018 at 2:10 pm Reply

    Really good. We did not have couscous and I substituted rice so I am anxious to try it again with couscous. Nice little spice from the red pepper flakes and the lemon was perfect. Delicious.

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  183. JuliePposted March 13, 2018 at 1:39 pm Reply

    This is one of my new favorite soups. Made it for friends & family a few times now and they all agree, it’s the BEST! I’ve actually even made this a quicker recipe (as if it’s not easy enough!) and used a store-bought rotisserie chicken pulled apart and think it’s even better with the flavors that some dark meat brings to it. So delicious. Thank you for sharing it!

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  185. Negisaposted March 22, 2018 at 8:26 pm Reply

    this soup is INCREDIBLE!!!! easy to follow recipe. so tasty! i will make this over and over again. thank you!

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  187. Micheleposted April 8, 2018 at 4:08 pm Reply

    I’ve made this a dozen times.  So good and comforting…I use low sodium chicken broth and shreds on carrot to add when cooking the onion and garlic.  I also used half olive oil and half water to cook the onions in.  Great soup 🥣 

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  189. Page O’Connellposted April 16, 2018 at 10:57 am Reply

    Love this soup and love your story 💕. I’m grateful to you for sharing both. 

  190. Anaisposted April 28, 2018 at 10:17 pm Reply

    This is my favorite soup. My husband even loves it and he’s not a soup fan! Love it!

  191. Sharonposted May 4, 2018 at 3:41 pm Reply

    This is our go to soup when we want chicken soup. I have made it with the chicken, turkey breast, white fish and pork.  I always come back to the chicken but the recipe goes well with all the meats we have tried. The only change I made is to also add the juice of the lemon I use for the zest.  It also freezes well!

    Thanks for sharing a great recipe!

  192. Julie Annposted May 22, 2018 at 9:55 pm Reply

    Awe what a sweet post! I feel the same about my little one, it’s such a roller coaster of emotion this whole Mom thing.  You are right about forgetting about what others think, I’ve had some challenges with that myself but thus quote has always served me well; “comparison is the thief of all joy”.  Just because there will be someone/ thing better, does not mean that what you have to offer is any less of value.  There are thousands of ways to do good things:) Oh and this soup looks excelkent, I plan to make it tomorrow!

  193. Sue @theviewfromgreatislandposted June 5, 2018 at 9:28 pm Reply

    This looks INSANELY good, I love that you added feta!

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  195. Lisaposted July 20, 2018 at 2:02 pm Reply

    A stand mixer will shred the chicken in no time! Making this tonight!

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  200. Heatherposted September 10, 2018 at 8:26 pm Reply

    Love this soup! Definitely going to double recipe next time. The only thing I did differently was add the juice of the one lemon to the soup.

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  203. Melissaposted October 9, 2018 at 9:44 pm Reply

    A house favorite now 🤩 5 stars for sure 

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