5 from 12 votes
Greek Lemon Chicken Soup
Greek Lemon Chicken Soup is a comforting broth-based soup featuring shredded chicken, pearl couscous, and fresh lemon juice balanced with aromatic vegetables like onion, carrot, and celery. Fresh dill and tempered egg yolks add depth and silky texture. The soup offers a bright, lemony flavor with tender morsels and a pleasing bite from the couscous, making it suitable for a hearty meal or light comfort food.
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Servings:
6
Calories:
411 kcal
Course:
Soup, Dinner
Cuisine:
Mediterranean, Greek
Ingredients
- 3 chicken breast cooked and shredded, see notes for our preferred method
- 2 Tablespoons extra virgin olive oil
- 1 white onion diced
- 1 1/2 cup carrot diced
- 1 cup celery diced
- 2 teaspoons garlic minced
- 12 cups chicken broth I like to use low-sodium broth
- 2 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup pearl couscous or orzo pasta
- lemon zest of two
- 1/2 cup lemon juice fresh squeezed
- 3 egg yolk
- 3 Tablespoons dill plus more for garnish, fresh
- lemon slices for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium high heat. Add onion, carrots, and celery. Cook until soft, stirring frequently, about 8-10 minutes. Add garlic and cook for another 2-3 minutes or until fragrant.
- Add chicken broth, bay leaves, salt and pepper and bring to a boil. Cover and turn the heat down to medium low. Simmer for 15 minutes.
- Add cooked chicken, pearl couscous, and lemon zest. Simmer for another 7-8 minutes, until couscous is al dente.
- Whisk egg yolks and lemon juice together in a small bowl. Add two ladles full of hot broth to the bowl and briskly whisk together. This tempers the eggs and will keep them from scrambling in the soup.
- Remove soup from heat and pour egg mixture in. Stir to combine. Stir in fresh dill.
- Serve with lemon slices and fresh dill for garnish.
Cup of Yum
Notes
- Prepare shredded chicken ahead using the Instant Pot or leftover rotisserie for convenience.
- Temper egg yolks with hot broth before adding to soup to avoid scrambling.
- Use low-sodium chicken broth to better control seasoning.
Nutrition Information
Calories
411kcal
(21%)
Carbohydrates
35g
(12%)
Protein
39g
(78%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
7g
(35%)
Trans Fat
0.01g
(1%)
Cholesterol
170mg
(57%)
Sodium
704mg
(29%)
Potassium
1083mg
(23%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
5605IU
(112%)
Vitamin C
13mg
(14%)
Calcium
69mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 411
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 35g | 12% |
| Protein | 39g | 78% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 170mg | 57% |
| Sodium | 704mg | 29% |
| Potassium | 1083mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 5605IU | 112% |
| Vitamin C | 13mg | 14% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.