Greek Lemon Chicken Soup
Greek Lemon Chicken Soup Recipe: A great way to warm your belly on cool autumn evenings! A light and healthy recipe with bold Greek flavors.
Chicken Soup and Perseverance
Watching them makes me think back to an important lesson I learned as a child, being the fourth out of five kids in the family.
I always considered myself very average. In my mind, my oldest brother was “the smart one,” my older sister was “the artist,” my other brother was “the popular athlete,” and my younger sister was the “cute trouble maker.”
I, however, didn’t have a thing… a method for drawing attention and gaining acceptance. I wasn’t the smartest, most attractive, or most talented. So I spent a better part of my formative years being very shy and self conscious.
Before you start feeling sorry for me, let me state, I believe this did me a lot of good.
I remember as a teenager determining one day that since I didn’t seem to excel in anything particular, if I wanted something, I was just going to work harder for it than anyone else. Instead of letting this thought defeat me, I decided to take it as a personal challenge.
I decided.
Since I didn’t have an obvious “I should do this, instead of that.” feeling based on my shining attributes, I was forced to make a clear line-in-the-sand decision to go after my dreams regardless. I would have to study harder, practice harder in after school activities, and not rely on my looks to get me by. (I wasn’t a complete ugly duckling, but still.)
I also discovered I didn’t have to be the best at anything. Being the best is overrated. I just had to be good enough to get me where I wanted to go. I learned to persevere. And just as important, I learned to stop comparing myself to everyone around me, and stop worrying about what people would think when I made decisions. Two lessons that have had a huge impact on my life.
In other words, feeling average helped me develop character. Possibly earlier than I might have otherwise.
Perseverance has been more than a friend over the years. It has helped me push through the rough moments in life, let go of fear, set goals and reach them, lift those around me, and believe that I truly can do anything I set my mind to… As long as I want it bad enough and refuse to give up.
When I look at my two babies, I don’t hope for child prodigies, super models, or Rhodes scholars.
Instead I pray for kids that are forced to learn problem solving skills. Kids that choose friends based on kindness and integrity, instead of appearance and popularity. And above all, kids who will rise above their circumstances, no matter what it takes.
Greek Lemon Chicken Soup Recipe
How does this have anything to do with today’s Greek Lemon Chicken Soup Recipe?
Well, it doesn’t really.
It’s just a soup recipe my two sweet babies love. This Greek Lemon Chicken Soup is cozy, healthy, and loaded with Greek flavors like garlic, earthy olive oil, and feta cheese. The little orbs of pearl couscous and morsels of cheese swirl to the surface with every spoonful. A sight that lifts the spirit and warms the belly.
This is the kind of chicken soup recipe I make my kids when they come home worn from a long day at school. Sometimes their stories are filled with joy and excitement. Some days they are teary recollections insecurity and defeat.
I always remind them that this day was just a small step on a long journey. The important thing is to keep taking those steps forward, no matter how hard it seems. Good things are ahead if you don’t give up.
Then I give them a warm bowl of chicken soup.
How to Make Greek Lemon Chicken Soup
This recipe is pretty straight forward and simple to make so enjoy!
- Simply sauté the onion and minced garlic for 3-4 minutes to soften.
- Add the chicken broth, raw chicken breasts, lemon zest, and crushed red pepper to the pot. Raise the heat to high, cover, and bring to a boil. Once boiling, reduce the heat to medium, then simmer for 5 minutes.
- Stir in the couscous, salt, and black pepper to taste. Simmer another 5 minutes. Then turn the heat off.
- Remove the two chicken breasts from the pot and shred the chicken. Then place it back in the pot. Stir in the crumbled feta cheese and chopped chive.
- Taste then salt and pepper as needed. Serve warm.
Check the Recipe Card to Learn How to Make Greek Lemon Chicken Soup!
Other Chicken Soup Recipes You Will Love
- Chicken Detox Soup
- Classic Chicken Noodle Soup
- Creamy Parmesan Chicken and Rice Soup
- Italian Chicken Orzo Soup
- Chimichurri Chicken Lentil Soup
- Healthy Chicken White Bean Soup
- Lean Green Chicken Soup
- Spicy Thai Chicken Soup
- Chicken Barely and Kale Soup
- Slow Cooker Chicken Enchilada Soup
- Slow Cooker Chicken Ramen Noodles
- Chinese Hot Pots
- Healthy Italian Wedding Soup
- Vietnamese Chicken Pho (Low Carb)
- Southwest Detox Soup
- Green Curry Chicken Soup
- Creamy Lemon Chicken Soup with Spinach
- Slow Cooker Buffalo Chicken Soup
- Famous Chicken Tortilla Soup
- Chicken and Dumplings Soup
- Chicken Minestrone Soup
- Creamy Chicken Tortellini Soup
- Low Carb Creamy Chicken Mushroom Soup
- Skinny Chicken Fajita Soup
- Skinny Creamy Chicken Broccoli Soup
- Chicken Cacciatore Soup
More Tantalizing Greek Recipes
- Citrus Greek Chicken from Oh My Basil
- Greek Tacos from Taste and Tell
- Greek Meatballs in Lemon Sauce from The View From Great Island
- Greek Turkey Rice & Feta Casserole from Cookin’ Canuck
Greek Lemon Chicken Soup
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
Instructions
- Place the olive oil in a large 6-8 quart sauce pot over medium-low heat. Peel the onion. Then quarter it and slice into thin strips. Once the oil is hot, saute the onion and minced garlic for 3-4 minutes to soften.
- Add the chicken broth, raw chicken breasts, lemon zest, and crushed red pepper to the pot. Raise the heat to high, cover, and bring to a boil. Once boiling, reduce the heat to medium, then simmer for 5 minutes.
- Stir in the couscous, 1 teaspoon salt, and black pepper to taste. Simmer another 5 minutes. Then turn the heat off.
- Using tongs, remove the two chicken breasts from the pot. Use a fork and the tongs to shred the chicken. Then place it back in the pot. Stir in the crumbled feta cheese and chopped chive. Taste and salt and pepper as needed. Serve warm.
Video
Nutrition
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If I could gve this 10 stars, I would. It sounds like hyperbole but honestly, I think this is possibly the best recipe I’ve ever made. And that’s saying something. This is not your mama’s chicken noodle soup. It’s so elegant and elevated. Light and full of wonderful flavors and textures. Absolutely extraordinary! I couldn’t imagine feta in a chicken soup but what a revelation it was! I substituted fregola for the couscous, ( because that’s what I had ), and it turned out amazing. ( It just needed a bit longer to cook. ) I also used my own homemade chicken stock and fresh chicken off the bone. At the end, I added my own homemade marinated feta and squeezed some Meyer lemon on top. This is a must. I also added a smidge of micro-arugula because I didn’t have chives, and oh my, it looked so beautiful! You don’t taste it but what a professional look it gave. I couldn’t believe that dish was actually mine! Thank you so much for this unbelievably awesome recipe. And so easy! Wow. Just. Wow.
My favorite soup recipe. I add the juice of a whole lemon plus the zest! Phenomenal! It also freezes well..just add the chives and feta on top when ready to serve.
Just made this recipe for the first time because my husband is sick and requested something with garlic and lemon— it is officially my favorite soup ever. Amazing! I was so curious about the feta and chives, a little doubtful even, but it is phenomenal. Thank you for the recipe! :)
My family loves this recipe! It’s my go to when anyone is sick and i swear it cures!
Second time making this, because it’s so good. Added two chopped carrots, squeezed the whole lemon in along with the zest and a dash of oregano. Thank you!!
Wow!! This is maybe my favorite soup I’ve made. So delicious!!!! It’s light and delicious. The lemon flavor is so good! Thank you for sharing! This is going in the bliss book to be sure!
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I’ve made this so many times, I thought I should leave a review. This is really easy to make (and you can just throw it all in the instant pot to make it even easier) and really delicious. A great alternative to the traditional chicken soup and really great when we’re feeling under the weather. Thanks for sharing this recipe!
So delicious and easy. Minimal ingredients, which we can all appreciate. A very comforting soup that will for sure be repeated.
What an absolute delight! Thank you so much for this recipe – yum!
Love the introduction! Very encouraging words to help things put into better perspective.
The soup recipe also sounds delicious. 😁. I will definitely have to try making it with my 11yr old.
Thank you!
This is an awesome easy and flavorful recipe. Made this for my daughter, husband and Mom and everyone loved it! Thank you!
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Tried this recipe without chicken,
it was delicious.
Wow, this was honestly amazing! The recipe looked great and the taste definitely matched my expectations. A few small changes I made:
1. Omitted the couscous because I’m low carb. Also reduced the chicken broth to 8 cups since there would be less ‘filling’.
2. Added a few more spices: oregano, herbs de provence, and poultry seasoning.
Next time I will definitely add carrots and celery, they would really compliment the flavour of this soup. 10/10!
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I’ve been making this fabulous soup for years and my entire family including little grandchildren 5 & 3 years old loves it!! I’m making it right now. Someone suggested adding spinach and that sounds delicious! too!!
Chicken soup is my favourite food. With greek lemon it’s increase the taste. I apply your recipe in my kitchen tomorrow. Thanks
I literally followed every step and made this soup and I will say that this made my day. After trying this recipe I am addicted to this soup. Your instructions are so easy and the recipe is so delicious. Thank you! Lots of love to you.
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I made this soup and my husband absolutely loved it. I started it with broth and chicken made in my pressure cooker and only added 32 oz of commercial broth. I also added a few more veggies, mostly carrots and celery but would also consider some spinach. I used the juice of the lemon along with the zest. I would not have guessed that just two ounces of feta could add so much to the soup. Great soup for a spring evening.
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One of my favorite soups!
I can’t tell you how many times I have made this recipe. So easy and so delicious. Quick to make – one of very few soups that don’t need to cook forever. One of my go-to recipes.
This was delicious. Added cilantro and didn’t have a zester so just cut the lemon skin from half a lemon in. Then threw the half right into the soup. Tip: Use a meyer lemon so its sweeter and not too sour/bitter! Rplaced couscous with grits. Add some goat and blue cheese. Perfect!
This is a delicious soup. The flavors with the onions, couscous, lemon zest and garlic give a light soup.
Just found this recipe on Pinterest two days ago. Made it this. The only Chandra I made were based on a couple other replies. I did add the lemon juice from the lemon (because I didn’t want to waste it) and I added a small container of fresh spinach (just because I love spinach) and I added cauliflower rice per Heathers suggestion. Sneaking more veggies into my husband! This soup is so amazing! Thank you for sharing and I am only sorry it took me so long to find it!
Yummy! It was my husband’s birthday but he was sick (tho not too sick to enjoy delicious food!) and he had requested Greek lemon chicken soup. But no Greek restaurants close by enough to deliver. Soon, I decided to google a recipe for it and found this. Only thing I didn’t get was what you do with the lemon after zesting it. Never says to add lemon juice. But I checked other recipes and saw that most call for lemon juice. So I added it. Glad I did. Also used rotisserie chicken. Could not find “isreali couscous” but found one called “near east” with garlic and olive oil. It worked. What do you say about adding the juice of the zested lemon? And, any recommendations on chicken broth? What kind? One last thing: just my husband and me. No room for leftovers….so I made 1/4 of the recipe. Worked great!!!
I loved this soup, I just making and finishing a bowl. This recipe is perfect, easy and quick. best to heat the body during cold winter days. Thanks for sharing!
I love this soup. Of course, I made a few slight modifications. I added a cup of matchstick carrots, a teaspoon of vinegar, 1/4 teaspoon of oregano, mint and dill. Towards the end of cooking, I floated a Tablespoon of olive oil.
It will be my go to chicken soup.
Is the couscous supposed to be cooked up ahead of time or uncooked?
Hi Robert!
Add it to the soup uncooked, and it will cook in the broth. :)
I LOVED this soup!! It was citrusy and flavourful and light! I substituted the pearl couscous for small alphabet pasta, used a precooked rotisserie chicken for ease and threw in some sliced shiitakes and I enjoyed it so so much! Definitely a must try.
This is so easy and so delicious!! Going to make it for the 2nd time tonight
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Holy cow I love this soup!!! The flavors are perfect and it was super easy to make. Adding this to my meal prep soup rotation. Thank you!!!
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This is my teenage son’s favourite soup. Thank you so much!
I’m not commenting on the recipe although I’m making it tonight but on what you wrote above the recipe. It so resonated with me. So many parents put emphasis on their kid’s performances and the average kids are left to wonder if they’re good enough. I have two kids also: one who is above average academically and one who is average feeling inadequate trying to feel his sister’s boots. It breaks my heart because he’s such a great, kind, funny and compassionate kid that could do anything if he believed in himself. I will read him what you wrote, you are 100% right! Thank you!
This has been a favorite- as written- for years. But my daughter became a vegetarian! I’ve stumbled through adjustments to make her a separate pot without chicken. But a vegetarian version would be a great recipe!
I’m sure tofu would be good instead of chicken. I also put riced cauliflower instead of couscous
Gardein makes chick’n strips that are so close to the texture of actual chicken that when a local Indian restaurant served them, I honestly struggled to tell if I was eating chicken or not. I’d just replace the chicken broth with vegetable or mushroom broth.
Delicious! Followed directions and it turned out perfect. Thank you.
This was so yummy!!!! Simple, healthy and delicious! IU added chopped carrots and celery to the onion base and it was great!
Delicious!
I am in Awe with this soup. I just finish making and finished having a bowl. Super easy and quick. Very conforting during cold winter days. Thanks for sharing! I will definatly keep this receipe safely :)
Soup has good flavor but next time I make it, I will not boil the chicken. I will pressure cook it or use a rotisserie chicken. Maybe my breasts were too large but I think the outside was overcooked before the inside was done. The texture is very woody. I’d also say to definitely add some of the lemon juice as well but that is my preference.
haven’t made this recipe yet, but commenting because your term “woody” compelled me to let you know about Woodsy Breast, it happens with chicken breasts sometimes, I’ve had it happen with both fresh and frozen chicken, i was completely confused how it was happening across recipes so much, until i found the cause! I’ve yet to find a way to detect it before cooking, so I’ve had to throw away a lot of chicken as this makes it inedible. just so you know, it likely wasn’t you or the recipe, I’d definitely try rotisserie though it may make it saltier, or just pressure cooking as you also mentioned.
have a wonderful day! hope this helps!
Yes I made this! I’m very happy. It was delicious! I made some changes and additions – used chicken from a rotisserie chicken plus cooked 1/2 cup chopped celery with onion. After simmering with lemon zest I added the chicken and feta and stirred and then added chopped fresh spinach. My new favorite chicken soup! Thank you for recipe.
Easy to do and delicious outcome! Thank you!! Also my family likes a little more lemon flavor so you can taste your sauce and alter accordingly!
Curious if this could be adapted to the instant pot? My whole family loves this soup and I’ve made it many times on the stove, but would love to try an instant pot version.
I really like this soup, although I used more feta. Quick and easy to put together.
Wow, This was an amazing one. Thanks for this lemon chicken soup
wow this is one of the best recipe of chicken soup. i am also beggineer chef . i read most of your blog posts. because of you i became an averege chef. i want you too look my recipe and give me some tips which i can work on it. thank you
This is my favorite soup! I made a few changes- no zest but juice of 2 lemons, white rice or cauliflower rice, added diced carrots and celery with the onion, and a big handful of fresh dill. I could eat this every day! Thank you!
I make it with Jasmine rice because I always have it in my cabinets. Today I had no chives and used mint and purple basil because I had some left over. It was great especially the mint.
How did it work with the Jasmine rice? This is actually what I’d like to use instead of couscous.
First time trying couscous, I love it! Great recipe, super easy and quick to make. I also used a rotisserie chicken so i didn’t have to deal with raw chicken.
So good, everyone in my family loved this.
So simple and so quick for such a lovely dish. My family loved it – from my 6 year old to my brother who was a professional chief. I’m trying to loose my lock down tummy so I replaced the cous cous with cauliflower rice and didn’t have chives so finely diced some zucchini and popped it in for the last couple of minutes and then had sliced green onions (scallions in the US?). It was a real hit and one that I can see myself making regularly. Thank you!
This soup is so wonderful I’ve memorized it and it’s been in the regular rotation for months. I have simplified it by using lemon marinated chicken from whole foods and using a slow cooker. I saute onions and garlic and throw it in the pot with broth chicken spices lemon rind and cook for 2 hours on high or 4 hours on low. Add the cous cous. Turn the heat to warm and add the cous cous and chives. Garnish with the feta. I’ll be making this dish for the rest of my life. How many recipes can you say that about?
Recipe is fantastic, tho we threw in a table spoon or more of fresh lemon juice, and were very generous with the feta. 👍🏼
I’m SO pleased w this!! I could only find multi-colored couscous (it’s my first time trying it even, so I hope that didn’t mess it up). It’s currently cooking on the stove right NOW. It smells WONDERFUL!! Thanks.
This soup is absolutely amazing! Very easy to make – this once filled in a void in my heart a while ago. This now holds a special spot in my heart – if you haven’t made this soup. You’re truly missing out, folks. Very perfectly salted & lemony! Yum. (I subbed the couscous with rice since I didn’t have any on hand.)
Love it. Going to try this soup and will comment on my preparation.
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I love this soup. Everyone I make it for rates it their favorite. I even take a couple of short cuts so this soup is made in about half hour-45 mins. I use a store bought rotisserie chicken and just shred it. I get the onion pre-chopped as well To make this super quick! Delicious 😋
I made this soup for the 5th time in 3 months! It’s so tasty and I never change a thing in the recipe. I’m keep wanting to try a different Spicy Perspective soup but can’t get myself to stop making this one!
Can you make this in a crockpot?
Hi Morgan,
Yes, sauté the veggies on the stovetop first, then add the ingredients to the pot, reserving the couscous for the last 30 minutes of cooking. It should cook on low in about 3-4 hours.
This soup is simple and so flavorful! We can’t get enough. Freezes well too!
I added spinach and carrots- delish. It’s better if you don’t add the feta and use it as a topping if you want, it gives the soup a very unique flavor some might not like.
I love this recipe, it’s a firm favourite in our house! I omit the feta as I’m lactose intolerant. It’s such a forgiving recipe, I usually chuck in whatever leftover veg I’ve got going manky in the fridge as well. Delicious every time, and leftovers freeze really well.
Sorry for so many mistakes on my comments did use fresh garlic and dill also
Garlic not garlic powder I can’t seem to find how to correct text
Delicious I chopped zucchini and sautéed it after getting the onion and garlic powder because I wanted to breeze it up also instead of chives which I didn’t have are used butter parsley India didn’t have couscous so I used Pastina what’s your name please green onion. Thank you for a wonderful recipe
Garlic not garlic powder I can’t seem to find how to correct text
Lovely, simple, comforting.
I’ve made this a couple of times using Leftover rotisserie chicken with a few tweaks and it’s fabulous. I have celiac so use rice instead of couscous. Since we love spicy I add a generous dollop of my favorite, very flavorful hot sauce, Ring of Fire. Not a fan of parsley so omit. Add lemon zest at very end since it retains its flavor better. Love lemon so stir in juiced lemon right before serving. This recipe is a keeper!
What kind of rice did you use and was it the same cooking time?
Thank you!
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All I can say is YUM! In the past, whenever I’ve poached chicken I’ve always managed to overcook it somehow. But this recipe turned out perfectly. I made a few tweaks (added more lemon zest and the juice of a lemon to the soup), but stuck to the written recipe closely. I’ll definitely be making this again and again!
-Claire
Wow this really hits the spot. I’m just getting over the stomach flu and needing nourishment and this soup was nourishing and delicious and easy to make. Made as is but for adding the lemon’s juice and more herbs I had on hand (parsley, scallions) at the end. Will make this many times more!
I made this soup last night and I am SO pleasantly surprised how much flavor this soup had with such minimal ingredients and time to make it!! Thank you so much. Everyone is asking me for the recipe and I’m sending your link to them. This is definitely going to be a staple dinner meal…comfort food…whatever meal!!
I made this recipe exactly as stated, but omitted the chives and added parsley. Just didn’t have chives on hand. It was the perfect remedy for day 3 of my stomach flu. I was able to eat this for a couple of days and it was a nice change from bananas and applesauce!! My stomach handled it very well and it was SO tasty. I will make it again even when I’m not sick! Thanks!
I love this recipe. Made it for a second time and used the juice as well as the zest of the lemon, doubled the feta, and almost completely omitted the red pepper because I’m a spicy food wimp. It’s such a good soup if you have a cold or if you just want to warm up with something light.
This is such an amazing soup! It’s easy and delicious and I always get compliments. For a richer soup I sometimes use trimmed chicken thighs. Thank you!
This is really yummy. I halved the recipe, which yielded about 4 servings. I added extra couscous (3/4 cups rather than a half cup for a halved recipe), used about 3/4 of a whole lemon’s zest (versus half), and added in a squeeze of lemon juice. I also didn’t have chives so I used cilantro and didn’t have feta so I used goat cheese. It was really good, simple and so very easy, and made even better leftovers. Thanks for a great, easy recipe. Perfect for day 3 of a flu, being on the mend.
Excited to try this! Do you think I could sub quinoa for couscous?
Hi Victoria,
Yes! However, you may need to let it cook a little longer.
This is a very good simple soup. Thanks for the recipe.
Loved this!! So easy and so flavorful. Thank you for sha r Ong!
I guess I put too much lemon juice in. The soup is much too sour.
What can I do to remedy that?
You aren’t meant to add the juice, only the zest
I am Greek and was hoping this would be similar to avgolemeno but it really isn’t but it is still very good and a heck of a lot easier than making authentic Greek lemon soup. The grocery store didn’t have the feta I like so I skipped that since it isn’t used when making the authentic version but I’m going to get some tomorrow and give it a try.
I am making this after my son’s friend said she has made it twice. I did not have couscous and the store in town didn’t have any either so I used whole grain orzo. I also added the juice of the lemon as suggested and a couple handfuls of spinach. Smells fabulous. I used no salt chicken stock due to my husband having to reduce his sodium intake. The flavor is outstanding!
I assumed you meant the lemon zest of an entire lemon. Delicious soup. No subs.
I have made this soup a dozen times and my family lives it. Both my kids make it for their families. I make it with Jasmine rice because I always have it in my cabinets. Today I had no chives and used mint and purple basil because I had some left over. It was great especially the mint. Try this you will love it.
Your comments of perseverance speak to me. I was the same way and it’s the best thing that ever hapenned to me. And great recipe.
I made this soup last night. It’s absolutely delicious! And so, so easy to make! Be careful with the chicken breasts. If you get unusually thick or large breasts, as I did, you will have to boil the chicken for an extra few minutes. I also added the juice of the whole lemon to the soup, which gave it an added depth of flavor. Other than that, I followed the recipe to the letter and the soup is a true delight. I feel like it’s an adult or gourmet version of the classic chicken noodle soup. This will be a new staple in my kitchen.
I had lemon chicken soup at a Greek restaurant once and it was so good! Thanks for the recipe so I can make it myself! Pinning now to try soon.
This sounds absolutely delicious!! I’m not too fond of feta though, is there another cheese that you can recommend that would compliment the soup? Thank you kindly.
I loved this soup, but looking back at the recipe I can’t find the nutritional stuff like how many carbs is in this and other information. Can you please tell me where to find it.
This sounds delicious. I haven’t tried couscous before but look forward to trying it. Question: Does couscous reheat well? Would this be something that I could take leftovers to work for lunches? Or will the couscous get mushy when refriderated/reheated?
TOO high in carbohydrates for ONE serving, ALSO the only way for ONE serving to be 23 g carbs is by COMPLETELY omitting the Israeli couscous (which as a grain product CANNOT be a KETO ingredient.
Don’t get yer hair in a twist, patty-cakes. I don’t remember the author saying anything about this being a KETO recipe.
I also found this recipe on a website claiming to be “The best keto soup recipes.” I’m sure it’s very delicious but it is misleading.
Hi guys,
Sorry about that… I’m not sure who’s claiming this is keto, but it’s not us.
If you don’t like it or can’t make it due to dietary restrictions, then make something else. Simple enough. Why comment on a recipe that you have no intention on making??
This is one of my favorite soups. Can’t get enough of it and every time I share it, they want the recipe. Thanks for such a healthy, tasty, “good for you” soup!
Made this for dinner tonight and it turned out fantastic. I was a little worried due to the simplicity of the ingredients. However, everyone loved it. I only changed two things. I made my chicken in an instant pot so it would shred a bit easier for me, and I added 1 carton of chicken bone broth along with chicken stock. I also added a small squirt of lemon juice. So so good!
outstanding recipe
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I assumed you meant the lemon zest of an entire lemon. Delicious soup. No subs.
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Can you freeze this soup?
Hi Leslie,
Yes, just be sure to thaw it at room temperature before rewarming, or the pasta will turn mushy.
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Okay, how much do you need of each ingredient? Unless I cannot find it, it is not on there.
Hi Brittainy,
They are listed in the recipe at the bottom of the post.
Hi- this sounds super yummy! By chance, do you think you could use rice rather than couscous? My family loves rice in everything, lol.
Hi Natalie,
Absolutely! Depending on the cooking time of the rice you use, you may need to add it in when you add the chicken breasts.
Thank you- I have since tried it with basmati rice, and it’s a huge hit with the family! Appreciate you sharing it!!
This is just the best soup receipe ever, so quick, so tasty, this is now a weekly meal for us. Nice one :)
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I would love to see th his converted to an instant pot recipe.
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I loved how comforting it is! And perfectly easy to make!
It was our dinner last night and everyone loved it! Thanks for the recipe!
I love a simple but flavorful chicken soup!!! It is one of my favorite things to make!
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I made this soup, but I did not use Pearl couscous are chopped up white cauliflower to make this more keto friendly for me.
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This has delicious flavor. My pearled couscous took much longer than 5 minutes to cook, though.
Per the recipe, only lemon zest added? No juice? Don’t want to screw up the recipe. Just want to make sure before I make this.
Hi Tandra,
Yes, I just use the zest. Yet, once it’s done, if you want more tang, feel free to squeeze in a little juice. :)
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We made this and a simple Greek salad as an appetizer for Christmas! Everyone in the family loved it. Will make it again probably next week! Sooo delicious
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This recipe looks really delicious. I have tried lasagna soup for my children but looking forward to trying this one also
Thanks for sharing this tasty recipe
This chicken soup recipe looks really amazing and the lemon adds more flavor to it…Thanks for this one
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I love the flavours of this soup so much! I have also made it using leftover chicken chopped up and stirred in and loved it. You nailed it with this recipe!
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A house favorite now 🤩 5 stars for sure
Thanks Melissa!!
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Love this soup! Definitely going to double recipe next time. The only thing I did differently was add the juice of the one lemon to the soup.
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A stand mixer will shred the chicken in no time! Making this tonight!
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This looks INSANELY good, I love that you added feta!
Awe what a sweet post! I feel the same about my little one, it’s such a roller coaster of emotion this whole Mom thing. You are right about forgetting about what others think, I’ve had some challenges with that myself but thus quote has always served me well; “comparison is the thief of all joy”. Just because there will be someone/ thing better, does not mean that what you have to offer is any less of value. There are thousands of ways to do good things:) Oh and this soup looks excelkent, I plan to make it tomorrow!
This is our go to soup when we want chicken soup. I have made it with the chicken, turkey breast, white fish and pork. I always come back to the chicken but the recipe goes well with all the meats we have tried. The only change I made is to also add the juice of the lemon I use for the zest. It also freezes well!
Thanks for sharing a great recipe!
This is my favorite soup. My husband even loves it and he’s not a soup fan! Love it!
Love this soup and love your story 💕. I’m grateful to you for sharing both.
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I’ve made this a dozen times. So good and comforting…I use low sodium chicken broth and shreds on carrot to add when cooking the onion and garlic. I also used half olive oil and half water to cook the onions in. Great soup 🥣
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this soup is INCREDIBLE!!!! easy to follow recipe. so tasty! i will make this over and over again. thank you!
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This is one of my new favorite soups. Made it for friends & family a few times now and they all agree, it’s the BEST! I’ve actually even made this a quicker recipe (as if it’s not easy enough!) and used a store-bought rotisserie chicken pulled apart and think it’s even better with the flavors that some dark meat brings to it. So delicious. Thank you for sharing it!
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Really good. We did not have couscous and I substituted rice so I am anxious to try it again with couscous. Nice little spice from the red pepper flakes and the lemon was perfect. Delicious.
love the soup
Very tasty and easy after I upped the red peppers.
Yum ! Even the hubster liked it.
Absolutely LOVE this soup! I have been making it for a couple years and my family always loves it! I add about twice as much feta and also squeeze the juice as well as the zest of the lemon. I used to put lemon slices in the soup but found they made the soup taste bitter.
Hi Sommer, I posted a question about this soup yesterday but see it is no longer on the website. Can you tellen me if it’s normale for this soup to get really thick after cooling down and what I can do to fix it. Thanks
Hi Kristen,
I didn’t see your previous question come through. Sorry about that! There isn’t anything in the soup that should cause it to thicken like that. Did you possibly substitute some sort of alternative pasta (maybe gluten free) for the pearl couscous?
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I juiced a whole lemon instead of half… I will definitely make it again.
What would be a good side to go with this–doesn’t seem like enough for a meal by itself?
I made this for dinner last night and it was a big hit. The flavors were great and best of all, my 4 kids loved it. They each had 2-4 bowls. The only thing I did different, I placed the frozen chicken, 1 can of chicken stock, chopped onions and garlic, salt & pepper in a crock pot for 4 hours. I also used mini pasta shells since that’s what I had and omitted the pepper flakes. The family loved it and it’s been added to our faves! Thank you for this great recipe.
I used rice cauliflower instead of cous cous. Came out great!
I want to try this recipe!
Please clarify – do I add 1 cup of cooked couscous or do I add 1 cup straight out of the package?
Thanks for the help!
Do you cook the raw chicken in the chicken broth and then take it out and sliced it up and place back into the same chicken broth you cook it in? I couldn’t see all of the recipe, thank you
I am curious if you have to cook the chicken first as well. boiling raw chicken for only 10 minutes doesn’t seem like enough but maybe I’m wrong?
Hi Sara,
No, it right! Remember, the chicken is in the broth the whole time the temperature is rising to a boil. So it’s actually cooking 15-20 minutes. If your chicken breast are enormous you might give it a few extra minutes, but if they are average to large, they will cook through.
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Delicious, especially cause it’s cold outside.
I used 4 breast cutlets instead of two ( I like a little more substance with 10 cups of water), and I used leftover Mexican rice.
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Very tasty! I wanted more lemon flavor so I added the juice of two lemons in addition to the zest. I substituted a cup of brown rice for the couscous for gluten free and also added two thinly sliced carrots. I also added my own pre-cooked leftover chicken at the end. Perfect!
My family loved it.
Just didn’t put as much crushed red peppers because I have little ones but it was delicious.
Oh my goodness! Yum!
Amazing. I squeezed half the lemon into the pot when it was finished for the perfect flavor. 5⭐
Love this. Make it regularly. My husband will eat it as leftovers – high praise from him. I don’t like couscous so I use orzo instead. Less healthy but tasty.
Amazing soup, and perfect comfort food! Added shredded carrots.
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This is one of my very fav recipes! I make it on a regular basis and freeze it to make sure we have it on hand. I made two changes to the recipe – I reduced the amount of garlic the recipe called for and exchanged orzo for the couscous and it’s still fabulous! It is very easy to make and is even more delicious the next day!
Delicious, easy, simple! We enjoyed this soup and will make it again. May add more veggies next time. The broth is so tasty. Thank you!!
This was delicious! I added an extra 1/2 of a lemon zest (I made this once before, and it wasn’t lemony enough for me) 3 carrots, 2 celery stalks, and used quinoa. My boyfriend already asked if I can make it again next week. This ones a keeper. Thanks for sharing this recipe.
OMG. this is wonderful!!! I used egg noodles instead of the couscous, otherwise made as written. This will become a staple, absolutely!
I made this recipe tonight and holy cow it’s a keeper! My house likes spice so we added a little more than 1/2 tsp of crushed red pepper. The soup was perfect in every way!
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I made this today and it has lots of flavour but I used 1 cup of couscous and the consistency turned out almost like oatmeal! WHat did I do wrong wrong. I’ve never used couscous before?
Hi Jackie,
Hmmm…. Did you used pearl couscous, or just plain (itty-bitty) couscous?
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Question…
Want to make this Greek Lemon Chicken soup for a pot luck. If I make the night before, how will the couscous and chives hold up?
My plan is to make the night before and then put in a slow cooker the next day on low for about 4 hours to heat by lunch time. Should I add the couscous and chives while in the slow cooker or will it be ok to add when cooking the night before.
I have never used couscous before so just want to make sure it will turn out ok. Thank you.
The couscous does swell by the second day. It’s basically pasta. You’ve got the idea… I would add the couscous and chive when you rewarm the soup base on day two. Usually pasta will cook in a hot slow cooker in about 30 minutes. If everything is cold, it will take 60 – 90 minutes.
Delicious!
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i loved it..i just added mushrooms to mine
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This soup is very good, but I also made my own chicken stock by boiling the chicken first. But, that may require the addition of salt to strengthen the flavor, so I added lemon pepper, plus the juice of the lemon for a more lemony flavor, which I prefer. I used orzo instead of couscous. If you like it hotter in flavor, you can add some red or green hot pepper sauce – and it becomes almost like an Asian hot and sour. Many variations of this recipe will work.
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This soup was AMAZING!!! Once more, you scored a home run!!
This is my favorite soup recipe!! I have made it several times and it’s a staple in our home. This soup is perfect for you if you are feeling like you are getting sick (cold)…knocks it out completely ❤️
I love lemon so I use two fresh ones to both grate and I add the juice in the end when you add the feta and chives. Tastes even better the next day after bending the flavors. Yum!!
I have altered this recipe to make it my own but I still love it!
I am not a fan of couscous so I substituted orzo pasta instead.
I love a lemony flavor so in addition to the lemon zest I included the juice from the lemon as well.
I don’t like feta so I use the mexican cheese cotija! Yum. Yum. Yum.
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My husband and I love this recipe. Definitely will be your favorite soup too. You can make a large pot then freeze the left overs.
This soup was so delicious! I had leftover Greek shredded pork that I used instead of chicken and replaced the Israeli couscous that I couldn’t find in the store with half white rice and half lentils. I also squeezed a little lemon juice on top at serving. So flavorful!
I made this soup! It was actually pretty good, but not what I expected from the picture. Next time I make it I would only use half of an onion just so its not so onion heavy. Also, id chop the onion pieces a bit smaller.
After I zested my lemon, I squeezed half of the juice in before the boil and then the other half in after the boil. Also, I pulled chicken from a precooked rotisserie chicken and it turned out great!
This would be a great soup base to add other vegetables of choice.
I just made this and I am about to serve it but Im not sure my kids will eat it. 1/2 tsp crushed red pepper made it really spicy! Otherwise it is delicious!
I made this last night and it was just wonderful!! I am suffering from a little bit of a head cold so my heavy hand with the red pepper flakes was just what the doctor ordered. Home remedy for the week lol. Next time, I may add more couscous. Either way this will be a go to for sure. Thank you!!
Hi Di,
Sorry you’re not feeling well. I’m so glad you like the soup. It perks me up anytime I make it! :)
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I’ve done a cheater’s version of this. I like creamed soups so I start with a can of cream of mushroom or cream of chicken. I add chicken broth, a can of canned chicken breast pieces (I purchase these at Sam’s club), and some instant rice (what can I say, I’m a lazy cook!). I use lots of lemon pepper and some lemon juice for seasoning, often garlic and onion powders as well. It turned out well enough to make me happy! But I will try this recipe now that I have something more authentic available.
This is the best lemon chicken soup that I have ever made. It is a keeper!
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This soup is my very favorite! I make it all the time. Quick and easy and so delicious and healthy. Thank you so much!
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6-8 servings, would you say a cup of soup is a serving?
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This soup is delicious! So fresh and flavorful. I added about 1 cup of chopped carrots to the onion/garlic mixture. I also added some chopped kale at the end. Thank you for the recipe. I will definitely make this again.
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Can you use yellow onion instead of sweet onion?
Hi Holly, Absolutely! Happy Cooking!! :)
So this looks delish! However I’m so NOT a fan of feta. I know that’s mostly what makes it Greek. But could I possibly use Parmesan or some other cheese? Sorry to want to change your creation!!
Hi Kim,
Of Course! I also have an Italian Chicken Soup recipe you might prefer: http://www.aspicyperspective.com/italian-chicken-orzo-soup/
I used the mexican cheese cotija! I’m not a fan of feta either but I love cotija, it’s soft and crumbly like feta but has a less pungent taste.
Great recipe!
Love the substitution and taste of couscous in place of rice, or orzo (the Greek ingredients as couscous is actually a North African semolina product). I used chicken pieces with the bone in and omitted the chicken stock, which adds unnecessary sodium. I found that using chicken pieces with the bone added a rich flavor.
Have you tried the authentic Greek Avgolemono Chicken Soup? Delicious too.
Thank you for sharing this wonderful chicken soup recipe, which I would call a Mediterranean Chicken Soup.
I never ever leave comments or reviews but for this I need to! Since making this for the first time about two months ago, I’ve probably made it weekly. It’s become a staple for us. So easy, light, healthy, and delicious. Thank you so much for this recipe! I can’t recommend it enough.
Hi Cristal,
YAY! I’m so glad you like it. You just made my day! :)
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I know this is a crazy question but that pot in the video is amazing. What type of pot is that? Is it cast iron?
Thanks in advance! Making this recipe tonight… can’t wait!
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I made this fabulous soup last Monday night and it was just delicious. I didn’t change the recipe at all and after tasting it, there was nothing to adjust. I’ll keep this one in my archive to be made again.
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For those of you who subbed orzo, did you precook it or add it earlier to make sure it had enough time to boil?
Did you ever hear if you precook the orzo???? I am curious about the same thing.
Hi Lynne!
No, the orzo cooks right in the soup, just like the pearl couscous. :)
This looks wonderful! Have you tried using other parts of the chicken (skin and bones intact) and browning with the garlic and onion and cook as normal? Could then remove skin and bones at the point where you have remove breasts and shred.
Just made this, and it’s realllly good! Super easy, fast, and light, and the lemon zest is amazing! A nice amount of heat too. Thanks for sharing.
I love Lemon Chicken soup! I’ve never made it but I thin I might try it. I’ve only ever had it with rice in it though.
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Okay, I feel compelled to comment on this soup… and I rarely comment! This soup is SO tasty and simple. I’ve made it at least 5 or 6 times because my family keeps asking for it! I follow the directions exactly except I only use half of the red pepper flakes (I have a toddler). Perfect every time. Still has a nice little zip. Thanks for the great recipe!
Love chicken soup and yours look almost the same as my. I think I will have to make one tonight. Thanks
This came out great! I forgot the feta by accident but it was still good, and used orzo per other comments (my store did not have the right cous cous in stock). I’ll remember the feta next time, and will chop the onions a bit more as well. Thank you!
I made this tonight and my family gave it a unanimous two thumbs up! Simple and so delicious. I left out the feta as we are watching our sodium but otherwise made it exactly as directed. This recipe is a keeper!
I just wanted to say that I can really relate to u and what u said in ur story. What u said hit me and means a lot, motivated me! And I absolutely can’t wait to make this scrumptious looking soup! Thanks so much for the recipe and inspiration!
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Love this soup. Such bright flavours! I also add the juice of the lemon, as well as the lemon zest. I could eat this everyday. Does anyone know what the calorie count would be for it?
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My OH and I made this soup this past Wednesday. We ate ALL of the soup in the pot. Not a spoonful leftover. We had to make more the next night for dinner! :P
You could taste the lemon, but it wasn’t overpowering the soup and the couscous was such a nice addition. Our house smelled so stinking good for the rest of the night and then the next night when we made it again. Great recipe!!!
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This soup is the bomb! I had to pick up my son early from school last week because he was sick. I made this for dinner and he loved it! We gave your dish a spin by adding lemon juice and feta with Mediterranean herbs. It was absolutely delicious! I actually made it again today because it’s so easy to prepare and I’m always short on time on my days off. Hats off to this soup ???
I can’t wait to try this! I’m just curious as to why no juice from the lemon only zest?
This recipe is absolutely delicious! One thing to take it over the top is to juice fresh lemon over it right before serving. It really takes it to another level and brings out the lemon flavor! Try it!
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This soup was amazing! Made it tonight and it came out perfect :)
Just made this soup for my hubby who has the flu…we both loved it! Quite possibly the best soup I have ever made. I did add a squeeze of lemon juice to each bowl when serving. Will be making this again and again!
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I saw the quinoa question but I didnt see an answer? was going to make this for a girls night but one of my friends is gluten free. Would quinoa work? Or should I stick with the spinach someone else suggested?
Hi Maureen! Yes, quinoa would work. Let me know how it turns out. :)
This soup is awesome and so easy to pull together. I made it for my husband and I and just halved everything. I too used rotissere chicken. I used orzo as well. I made a whole recipe for a work potluck and everyone had compliments. My son is home for two weeks and he raved about it. The first day it is very good and brothy. The second day it has thickened and a little better than the first day. If for some reason you still have leftovers it’s almost like chicken and noodles. So rich and delicous.
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Delicious. Just shared the link to the recipe with those who follow the mysideof50 Facebook page!
This was SO AWESOME! Full of flavor, healthy and easy to make!!! WIN WIN!!
Could cilantro replace the chives or parsley?
Hi Jan, Sure! Whichever you prefer. :)
Made it tonight. Delicious!
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I made this because it contained all the ingriedients I knew my son was willing to consume (except the couscous- that we hadn’t had before). I absolutely cannot sing the praises of this soup loud enough! First, it comes together so fast – I didn’t even need to thaw the chicken first. Second, the flavor is so fresh and amazing! I will make this all the time! This is the first time here. I saw your soup on a Country Living list of healthy soups. I consider this clean and healthy eating at its best. On a scale of 1-10 this is a 12!
This soup exceeded all of my expectations! We used rice in place of couscous simply because we always have rice on hand but this soup was incredible! I am not a big soup fan usually, but I couldn’t get enough of this one. LOVE LOVE LOVE!
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This was delicious!! Any idea about calories per cup?
Thank you for your story. As an only child I didn’t have competition in my home, only the rest of the world! My feelings growing up were quite similar and I love to cook, especially Avgolemono. A slightly different version for a cold and dreary day. Thanks for the inspiration.
My husband has requested this be part of our weekly meals. I had to mod for our low carb lifestyle (no couscous, add 1/2 bag of spinach). Although the recipe says zest of lemon, I added the juice also. This mix of flavors is outstanding! Thank you so much for sharing and your pictures are awesome.
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Awesome soup! Made mine today. Thanks for the recipe.
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I love this post. So glad I actually read it before getting to the recipe. You’ve inspired me today, so thank you for that! Can’t wait to try this soup, too. :)
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Anyone try it with quinoa? thinking it might change the flavor…hmmmmm
Recipe looks delicious however the amount of ads made getting to the recipe a challenge. Will take a screen shot of recipe to avoid this hassle in the future. Sadly, won’t revisit the blog for this reason.
I made this tonight it looks identical and I used all the same ingredients except I think I made a mistake with the feta. I added it at the end,but now the soup has this awful lingering smell. My husband can’t stand the stench and I’m wondering how you add it?
Randi, feta has a distinct smell. My mom can’t stand it but I love it. Perhaps your husband isn’t a fan like my mom.
has anyone made this and frozen the leftovers? I’m looking for a good soup that freezes well for easy meals when busy.
Yes. Froze mine and it was fine when defrosted and reheated. The chicken texture changed slightly but not bad. Still good in my opinion.
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Ok, I’m going to be “one of those” people lol. I’m reviewing a recipe I didn’t follow 100%. I lost count but I used anywhere from 9 to 11 cups of chicken broth; half low sodium, half regular. Couldn’t find pearl couscous at the grocery store so I used Ditalini pasta. I don’t like chives so I threw in some parsley. Everything else was followed as written. It was a tad spicier than I prefer, so I’ll probably half the crushed red pepper next time. Overall, it’s really tasty. Definitely moving to the top of my homemade soup list. I love the hint of lemon the zest gives. Thanks for a great recipe!
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This is wonderfly amazing and so easy to put together. Thank you for sharing!
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I just made this. I always half a recipe since I cook for only one. That was a definite mistake on this soup. This is spot on delish,
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I made this and it is AmAzInG!! My husband is not a soup man, in fact he actually never eats soup….However, he raved about this soup, like over and over again….I was like “I don’t even know you anymore!” So that made me super excited and made this recipe a definite keeper! The flavor profile is so perfect and with just the right amount of spiciness. Make this soup!!
Just made this. I forgot to buy a lemon though, so I actually used a lime I had on hand! Whoops. It was still delicious. And very easy :)
Ooops Sommer….forgot to say that we add rice to ours:)
Sommer, I’m Greek and grew up on Avgolemeno (official name for Greek Lemon Chicken soup!) I am very interested to try your version of our soup…we make it boiling a whole chicken, then using that broth combining eggs and lemon juice, blending that into the broth which makes for a thicker texture. We cut the chicken up, add it to the broth and then of course salt and pepper. I have LOVED that soup since I was little (I’m 60 now) and make it for my family often. Thanks for a new way to make Avgolemeno!!!!! Can’t wait to try it:)
If I know I’ll have leftovers (I live alone) should I go ahead and add the feta immediately, or add it just before eating each time?
Hi Molly! It’s ok the add the feta at the beginning, even if you plan to have leftovers. :)
I just made a pot of this and the house smells great! I love lemon so I added the juice of the lemon as well and it really made a difference. Thanks so much for the recipe!
Could this recipe be frozen? I would love to make a big batch for winter :)
Hi Annie! I’ve never put it in the freezer, but there’s nothing in it that should cause an issue. :)
How many calories is this soup?
I clicked on this for the recipe but I am so moved by your post about feeling average as a teen. This is a realistic wonderful message that is so needed in today’s hyper competitive atmosphere. Thank you and I plan on making the soup!
Thanks so much Julie. XOXO!
This was so delicious, I made it to bring to a church potluck and it was a big hit. I used fresh tortellini as my pasta to make it a little heartier. My only small changes were: used dried parsley instead of chives, as I didn’t have any… doubled the feta, because, why not? :) and in the end decided to add the juice of the lemon as well. So good. Definitely will go in my list of favorites, and pulled together so quickly. Delicious and easy. Win-win.
Just made this for dinner and I love it! I’m picky with how broths taste and this one is amazingly!
Can you do this in a crockpot on low? I realize the soup doesn’t take long to prepare (so crockpot seems unnecessary) but I love use mine and the smell in the house when something has been slow cooking in it all day. Just wondering if doing so may overcook the cous cous.
Thanks!
Hi Mary, I haven’t tried it in the crockpot, but I bet you could. I would throw the cous cous in the last hour of cooking. :)
Sounds delightful! Do you use lemon juice as well? I’m thinking it was accidentally omitted from the ingredients. Can’t wait to try it !
Looks delicious from when I would go to Greek town in Detroit and have all kinds of food thanks for the memories
I was wondering about that too. About if you use the lemon juice as well as the zest?
Yes! Squeeze the lemons (I used 2, not 1), and add the juice close to the end of the whole process. It really gives a nice edge/tang to it.
Ok….do you just use the zest…not the juice from lemon??
Yes, use the zest!
Can you substitute anything for the couscous?
Orzo can be subbed. It’s a rice shaped pasta noodle.
Hi Jen, You can add any pasta you like!
What about quinoa–if one doesn’t do wheat/gluten/pasta?
This was AMAZING…incredibly tasty and filling. I was pressed for time so I used pre-cooked Rotisserie chicken and it came out great!
Made this tonight and it was delicious and comforting. Kind of like chicken noodle with a twist!
Wonderful recipe! I tried it out and shared with my sister and her husband and they loved it! It’s light and refreshing yet the heat from the pepper flakes gives it enough heat to warm you up on a cold evening. And it’s so easy! I even used rotisserie chicken breast and it turned out great! I’ll make this again! Thanks for posting!
Sorry to be dense, but should the chicken be cooked prior to going in the dish?
I was wondering this too… Was planning on making this today
My first thought was the chicken cooks in the broth, but then when I read it the directions again, it looks like its only in there for 10 minutes. I’m not sure now. I’m making it tonight also.
I’ve never tried this recipe, but I’m Greek and I love chicken soup: don’t get boneless, skinless breasts. If a whole chicken is too much, get chicken thighs, complete with fat, bones and skin. Boil them and then boil the couscous (or rice, which is what we use in Greece) in the same water. And skip the chicken stock.
There’s absolutely no reason to use artificial chicken stock in a recipe like this one.
I cooked this tonight! The chicken goes in the dish while the broth is heating up to a boil as well, so that 10 minutes gets extended quite a bit! Chicken was wonderful!
I used rotisserie chicken and it was delicious. The feta and pepper flakes were wonderful.
Hi Ladies! Sorry for the confusion. The chicken is in the hot broth while it comes to a boil (usually several minutes) plus at least another 10 minutes of simmering following, so it will cook through in the broth. No need to cook before hand. :)
I was wondering the same thing
I love soup! I have a poster in my office that says, “National Soup Month – January,” but every month is soup month in our house. We have a Greek restaurant in town and it’s not a complete meal unless I get the chicken lemon soup, so I was very excited to see this recipe. It was so delicious, my wife said it must be added to the regular rotation!
I did this today, its delicious and suprisingly fullfilling
Hi Lucero, So glad to hear it!!
So healthy and tasty. Love this soup!
I love hearing about the kids – and with you and your perseverance to teach them everything in your repertoire, I have no doubt they will be stellar individuals. And this soup – I’m loving soup season!!
these yellow and green made my week-end, this chicken with lemon soup seems delicious
Yum! I made a spring vegetable soup kind of like this once, it was lemon and chicken. Which is an awesome combo! The feta over the top sounds awesome!
This soup reminds me of my childhood—my mom would bring home recipes from our Greek neighbors down the street. I remember thinking that lemon soup sounded just horrible. Now I’m dying to make it! Love your parenting style—it’s certain to help lift your children to be the best they can be!
Such a great post Sommer and I can relate to it in a lot of ways. Ironically, as a child, I prayed to be average. I was over weight, under athletic, unpopular – you name it. I was the ugly duckling that couldn’t rely on her looks and had no friends but I know now that God had a plan and my childhood helped shape the adult I am today. Love this and Love this lemony soup!! We always order avgolemono in Greek restaurants!
The addition of lemon and feta sounds perfect!
I actually have all the ingredients (for once), so this is definitely on my weekend list!
This looks so comforting and I love that it’s a spin on the classic chicken soup! It looks so good!!
I made this soup this weekend and it was fantastic and very simple to make. It was the perfect comfort food. I also made eggplant sandwiches with a tapenade. My say the family loved the food.