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greek lemon chicken soup
5 from 1 vote

Greek Lemon Chicken Soup

Course Soup
Servings 10
Calories 264 kcal


  • 10 cups chicken broth
  • 3 tbsp olive oil
  • 8 garlic cloves, minced
  • 1 sweet onion
  • 1 large lemon, zested
  • 1 cup israeli coucous
  • 1 ½ lb boneless chicken breasts
  • ½ tsp crushed red pepper
  • 1 tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 2 oz crumbled feta cheese
  • cup chopped chives


  1. Over medium low heat, pour olive oil in dutch oven.  Peel onion.  Cut onion in quarters and slice into thin strips.

  2. Saute onion and minced garlic in hot olive oil for about 3-4 minutes, until softened.

  3. Add the chicken broth, chicken breasts, lemon zest and crushed red peppers to the dutch oven.  Turn heat up to high, cover, and bring to boiling.  Once mixture is boiling, turn heat down to medium and simmer for 5 minutes.

  4. Take cover off, and stir in the Israeli (pearl) couscous, salt and pepper.  Simmer for 5 minutes, then turn the heat off, and let the couscous mixture sit.

  5. Remove the chicken breasts from the dutch oven, and shred with two long pronged forks or place chicken breasts in a stand mixer with a paddle attachment and mix for 30 seconds or until chicken is fully shredded.

  6. Place shredded chicken back in the dutch oven, and stir.  Add in feta cheese and chives and stir.  Serve immediately and enjoy!!

Recipe Notes

Adapted from A Spicy Perspective

Nutrition Facts
Greek Lemon Chicken Soup
Amount Per Serving
Calories 264 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Cholesterol 48mg16%
Sodium 1205mg52%
Potassium 434mg12%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 2g2%
Protein 18g36%
Calcium 69mg7%
Vitamin C 25.2mg31%
Vitamin A 170IU3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.