Greek Lemon Chicken Soup

5 from 2 votes

Greek Lemon Chicken Soup is a light and fresh meal. Made with tender chicken, lemon, garlic, parsley and a rich broth and served with feta cheese on top.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer

Cuisine: American, Greek

Servings: servings

Author: Kristin Maxwell

Ingredients

2 tablespoons olive oil
1 small onion, diced about ¾ cup
3 garlic cloves, minced
½ teaspoon red pepper flakes
1 bay leaf
1 teaspoon dried oregano
2 lemons zested and juiced
8 cups Zoup! Chicken Broth
1 pound boneless skinless chicken breasts
½ cup Feta cheese crumbled
¼ cup fresh parsley minced
1 cup cooked white or brown rice or orzo pasta optional
Salt and pepper to taste

Instructions

Heat a large soup pot over medium-high heat. Melt olive oil until it shimmers.
Stir in diced onion. Cook until softened; about 5 minutes. Add garlic, oregano, bay leaf, red pepper flakes and lemon zest. Cook, stirring constantly for 1 minute.
Pour in chicken broth and lemon juice, then add raw chicken breasts. Turn heat to high and bring to a boil, then reduce heat to medium-low and simmer for 5-10 minutes.
Remove chicken breasts from the pot and transfer to a cutting board. Shred into chunks (or dice), then return to the pot.
Simmer for another 5 minutes, then stir in fresh parsley. Taste and add salt and pepper as desired.
Place about ¼ cup of rice into each serving bowl, then ladle in the soup. (Alternatively, you could add the rice to the soup pot. However, if you plan to have leftovers, I recommend just adding it to each bowl as the rice will release starch, thickening the soup and making the rice mushy).
Garnish with Feta cheese crumbles, minced parsley and lemon wedges.

Notes

Nutritional information is approximate and includes 1 cup of white rice.

Rice and Orzo pasta are optional. Cook separately, not with the soup. I recommend using them for added body and texture.

Nutrition

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