Go Back Email Link
+ servings
2 bowls of Greek Lemon Chicken Soup with bread
Print Recipe
5 from 7 votes

Greek Lemon Chicken Soup

Greek Lemon Chicken Soup is a bright soup, with pearl Couscous added, that will warm your soul. Easy and quick in the instant pot or on the stovetop.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, lunch, Soup
Cuisine: American, Greek
Servings: 6
Calories: 224kcal

Equipment

  • 1 Instant Pot or Soup Pot

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

Instructions

Prep and Sauté Instructions for Instant Pot and Stovetop method:

  • Measure and prep all ingredients before starting to cook: Chop onions, garlic, chicken, rosemary, and chives. Zest and juice the lemon.
  • Heat an instant pot to the Sauté setting, or a large stockpot on the stove over medium heat, and add olive oil. Once hot add onions and saute for about 2-3 minutes or until softened. Add garlic and saute another 1 minute.
  • Add chicken breast pieces and lemon zest and sauté until chicken is lightly cooked, about 2-3 minutes.
  • Add Israeli couscous, rosemary, chicken broth, salt, pepper, and red pepper flakes and stir to combine.

Instant Pot Instructions:

  • 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 sauce spits out of the steam vent. Then, fully open the vent, and let the rest of the steam and pressure release completely.
  • Once the pin on the pot lid drops open the lid carefully.

Stovetop Instructions:

  • After sautéeing and adding the broth, raise the heat to high, bring to a boil. Once boiling, reduce the heat to medium, cover then simmer for 5 minutes
  • Uncover, add couscous, and simmer for 5 more minutes

Finishing the Soup - both Instant Pot and Stovetop

  • Remove the chicken pieces, place in a bowl, and shred with 2 forks. Return the chicken and its juices to the pot, add the lemon juice and stir to combine. Taste and add more salt and pepper if needed.
  • Serve in soup bowls and top with crumbled feta and chopped chives. Add a little more lemon zest if desired.

Notes

  • Make Ahead – Prepare and let soup cool but do not add the feta.
  • 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.

Nutrition

Calories: 224kcal | Carbohydrates: 24g | Protein: 15g | Fat: 8g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 1414mg | Potassium: 446mg | Fiber: 2g | Sugar: 2g | Vitamin A: 145IU | Vitamin C: 29mg | Calcium: 41mg | Iron: 1mg