Name: Greek Lemon Chicken Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 Tablespoons olive oil; 1 cup yellow onion, diced; 6 cloves garlic (chopped); 2 boneless skinless chicken breasts, (cut into large pieces); 1 large lemon, (zested and juiced); ¾ cup Israeli couscous (large, pearl type), (uncooked); 1 Tablespoon fresh rosemary, roughly chopped ((or 1 tsp dried)); 6 cups chicken broth; 1 teaspoon salt; 1 teaspoon black pepper; 1 teaspoon red pepper flakes; ½ cup feta, crumbled (for garnish); 2 teaspoons chives, chopped (for garnish)

2 bowls of Greek Lemon Chicken Soup with bread

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Greek Lemon Chicken Soup is a fresh bright healthy soup with fresh herbs, feta, and couscous. Like many Mediterranean recipes, it has lots of lemon flavor!

Every country has its version of soul-soothing chicken noodle soup. We fell hard for this traditional Greek lemon chicken soup version at a local Greek restaurant in Athens on a food and wine excursion a few years ago.

Maybe it was the breathtaking views of the Acropolis that made us swoon, but I think this classic Greek soup had something to do with it!

This 30 minute comforting soup contains simple ingredients. Make it in the Instant Pot or in a soup pot or Dutch oven on the stovetop. We’ve included instructions for both. Either way, this steaming hot soup will warm your soul.

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Table of contents

Ingredients for Greek Lemon Soup

Olive Oil – we use extra virgin olive oil
Yellow Onion – white onion can be substituted
Garlic – 6 fresh garlic cloves
Chicken Breasts – you will need boneless skinless uncooked chicken breasts, or substitute boneless skinless chicken thighs
Lemon – the star ingredient so use fresh lemon juice and lemon zest
Israeli Couscous – the large pearl size. We like the multi-colored variety. Orzo pasta can be used instead
Fresh Rosemary – dried rosemary can be used in a pinch
Chicken Broth or Chicken Stock – this is the only liquid
Red Pepper Flakes – this gives the soup added flavor but doesn’t make it spicy
Feta – choose a good quality Greek-style Feta, crumbled for garnish
Chives – fresh chives on top add color and flavor. Or use fresh dill
Salt and black pepper

Ingredients for Greek Lemon Chicken Soup

Chicken, rosemary and crumbled feta in bowls

How to make Greek Lemon Chicken Soup:

Cooking in the Instant Pot:

Prep all ingredients ahead of time – Chop onions, garlic, chicken, rosemary, and chives. Zest and then juice the lemon into a small bowl.
Set Instant Pot to the sauté setting, add olive oil, and heat until oil is shimmering
Add onion and sauté for 2-3 minutes, until soft, add garlic and sauté for another minute
Add chicken pieces and lemon zest. Cook until chicken is lightly cooked on all sides but not browned
Add couscous, chicken broth, rosemary, salt, pepper, and red pepper flakes to the pot and stir to combine

Turn off the Sauté mode. Place the lid on the pot and make sure the steam release knob is set to the sealing position
Press the Pressure Cook or Manual Button then the +/- button to select 3 minutes
When the cooking time is complete, do a controlled quick-release of the pressure. To do this, release the steam in short bursts, then longer bursts to make sure none of the hot liquid spews out of the steam vent.
Then, fully open the vent, and let the rest of the steam and pressure release completely. Once the pin drops on the lid carefully remove the lid.

Cooking on the stovetop:

To make soup on the stovetop heat a large pot over medium heat, add the oil, and heat until shimmering.
Sauté the onions for 2 -3 minutes, then add garlic and cook for 1 minute.
Add the chicken and sauté until lightly cooked, but not browned.
Combine chicken broth, lemon zest, rosemary, salt, pepper, and red pepper flakes in the pot, stirring well to combine
Raise the heat to high, and bring to a boil. Once boiling, reduce the heat to medium, cover, then simmer for 5 minutes
Uncover, add couscous to the hot broth, and simmer for 5 more minutes

Finishing the Soup – both Instant Pot and Stovetop:

Once the soup is done cooking remove the chicken pieces with a slotted spoon, place in a medium bowl, and shred it
Add shredded chicken back into the soup, including any juices
Stir in the lemon juice, and taste to see if the soup has the right amount of lemon for your taste, if not squeeze in a little more. Also, check to see if the soup needs more salt and pepper
Serve individually in soup bowls, or family style in a large bowl, and top with the crumbled feta cheese and chopped chives.

Common substitutions:

The ingredients we used are fairly traditional but there are a lot of variations because this hearty soup is versatile. Here are some substitutions to try:

Orzo pasta is an easy substitution for Israeli couscous
Quick-cooking Fideo noodles will work in place of the couscous because they cook in about 5 minutes
If you are trying to keep the soup more lean skip the feta cheese garnish
Sprinkle with more lemon zest, or top with lemon peels, as a garnish to really amp up the lemon flavor
Substitute oregano, which is common in Greek recipes, or dill for the rosemary, and add a bay leaf while cooking
Want more vegetables? Add some diced celery and carrots along with the sautéed onion which is more like a traditional chicken noodle soup

What is Greek Lemon Chicken Soup and Avgolemono?

The Greeks have two versions of this soup – with or without egg yolks. Avgolemono sauce is a traditional Greek sauce with lemons, eggs, and warm broth and it’s used in many dishes, including adding it to their lemon soup to create an Avgolemono soup recipe, which is a more velvety soup.

We prefer the lighter version which doesn’t include the eggs, and the Avgolemono recipe, but still has a warm bright lemon flavor.

Tips and storage for easy Lemon Chicken Soup:

Use large pearl or Israeli couscous, not regular couscous, which is too small. We like to use the multi-colored couscous for a fun pop of color!
Make Ahead – Prepare and let soup cool but do not add the feta. Rewarm and garnish before serving
REFRIGERATE – let cool and place in an airtight container for up to 3 days. Gently reheat and add the feta and garnish.
FREEZER – place soup (before adding the feta) in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and gently reheat. Add the feta and garnish.
If thawed soup is too thick add enough water or more stock before reheating

2 bowls of lemon greek chicken soup with feta

What to serve with this Greek Lemon Chicken Soup recipe:

A nice crisp salad is perfect for a complete meal. If you just can’t get enough lemon try a simple salad of arugula tossed with our Classic Lemon Vinaigrette Dressing.
If you want something more filling try our Arugula Beet Salad with Goat Cheese, or make a traditional Greek salad and garlic bread.
A nice loaf of fresh bread is perfect with this soup. We like it with our easy 4-ingredient Beer Bread, no-yeast Irish Soda Bread, or easy Baking Powder Biscuits.

Looking for an Instant Pot?

We have tried a few versions and our favorite is the Instant Pot DUO Plus 8 quart 9-in-1 Multi Use (available on Amazon) because it does so many different things! If the 8-quart seems too big for you then consider the same model in a 6-quart size.

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5 from 7 votes