Greek Lemon Chicken Soup Recipe is a light and healthy soup with bold Greek flavors, and a great way to warm your belly on cool evenings!

Two bowls of Greek lemon chicken soup recipe on counter.
Sommer headshot.

Sommer’s Recipe Notes

Greek Lemon Chicken Soup… For the Soul

Today’s Greek Lemon Chicken Soup is a recipe that my family absolutely loves. We first tasted something similar at a little soup and sandwich shop right outside Kiawah Island in South Carolina. It’s a cozy and healthy Chicken Soup, loaded with Greek flavors like garlic, earthy olive oil, and feta cheese.

This is the kind of soup recipe I make for my kids when they come home, worn from a long day at school. 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!

Ingredients needed for greek lemon chicken soup on a marble counter.

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
Overhead shot of two bowls of Greek lemon chicken soup.

How to Make Greek Lemon Chicken Soup

This soup is pretty straightforward and simple to make! Find the full Lemon Chicken Soup recipe with ingredient proportions, detailed instructions, and video tutorial in the printable form at the bottom of the post.

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.
Lemon Chicken Soup in a white bowl with a spoon in it.

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:

Healthy Greek Lemon Chicken Soup Recipe on ASpicyPerspective.com
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Greek Lemon Chicken Soup Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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. 
Servings: 8

Video

Ingredients

US Customary – Metric

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.

Nutrition

Serving: 2cups, Calories: 214kcal, Carbohydrates: 23g, Protein: 11g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 24mg, Sodium: 1195mg, Potassium: 459mg, Fiber: 1g, Sugar: 2g, Vitamin A: 150IU, Vitamin C: 31.9mg, Calcium: 78mg, Iron: 1.3mg
Course: Main Course
Cuisine: Greek
Author: Sommer Collier
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