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A bowl of creamy Greek Lemon Chicken Soup with a golden sheen from brown butter, filled with chicken and orzo, garnished with fresh dill.

Greek Lemon Chicken Soup

Rebecca Blumer
A silky and rich Greek Lemon Chicken Soup, brightened with fresh lemon and made comforting with tender chicken and pearl couscous. This one-pot meal is weeknight-friendly and full of layered, savory flavor.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine Greek, Mediterranean
Servings 8 servings
Calories 290 kcal

Equipment

  • Large pot or Dutch oven
  • Tongs
  • Cutting board

Ingredients
 

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

Instructions
 

Build the Aromatic Base

  • Set a large 6 to 8 quart sauce pot or Dutch oven over medium-low heat and add the olive oil. While it warms, peel the onion, cut it into quarters, then slice it into thin strips.
  • Add the sliced onion and minced garlic to the pot. Cook for 3 to 4 minutes, stirring often, until the onion becomes tender and translucent.

Simmer the Chicken and Broth

  • Pour in the chicken broth, then add the raw chicken breasts, lemon zest, and crushed red pepper. Turn the heat up to high and bring the mixture to a boil.
  • Once boiling, lower the heat to medium to maintain a steady simmer. Let it cook for 5 minutes to poach the chicken.

Cook the Couscous

  • Stir in the Israeli couscous along with 1 teaspoon of salt and a few grinds of black pepper. Continue to simmer for another 5 minutes, or until the couscous is tender.
  • Turn off the heat once the couscous is cooked to prevent it from becoming mushy.

Shred and Finish

  • Using tongs, transfer the cooked chicken breasts to a cutting board. Use two forks to pull the meat into bite-size shreds, then return the shredded chicken to the pot.
  • Stir in the crumbled feta and chopped chives. Continue stirring until the cheese begins to soften into the hot broth. Taste carefully and add more salt and pepper if needed before serving warm.

Notes

Serving Suggestion: Garnish each bowl with a drizzle of extra virgin olive oil, fresh dill, and cracked black pepper. Serve with warm pita bread for dipping.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The couscous will absorb more broth as it sits, making the soup thicker.
Reheating: Warm the soup gently in a saucepan over low heat. Add a splash of broth or water to reach your preferred consistency, and be careful not to let it boil.
Ingredient Tip: Using a high-quality, low-sodium chicken broth will give your soup the best flavor base and allow you to control the final saltiness.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 290kcalCarbohydrates: 18gProtein: 25gFat: 9gSaturated Fat: 2gCholesterol: 55mgSodium: 540mgPotassium: 440mgFiber: 1gSugar: 2gVitamin A: 120IUVitamin C: 8mgCalcium: 60mgIron: 2mg
Keyword Avgolemono, egg-lemon sauce, One Pot Meal
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