This Greek Chicken Soup Recipe is my newest hyper-fixation because WOW, is it good! It’s nourishing, comforting, filling, and absolutely packed with flavor!
Author’s Notes
The Broth Bowl That Had Me Ordering Groceries at 3 A.M.
When I say I’ve been waking up at 3 a.m. with new broth bowl ideas, I wish I was kidding, but I’m really not, haha! Somehow, over 13 years into sharing recipes online, I still get THIS excited about my job. I feel like the luckiest girl in the world to love what I do so much, and I’m constantly grateful to YOU for being here!
So yes, recipe ideas still wake me up in the middle of the night. Sometimes I quickly jot down an idea and go right back to sleep, and other times I’m up ordering groceries so I can start testing as soon as the kids are dropped off at school. This was an ordering groceries in the middle of the night kind of idea, and you guys, it was worth the lost sleep, haha!
This broth bowl is SO good and so unique! Instead of a curry-based broth or rice, I went with Greek-inspired flavors & pasta. It’s completely different from my other broth bowls, but every bit as delicious!
It’s also such a great meal to prep ahead. I love making the broth (I’ve even been doubling it and freezing half!), pasta, and chicken, then storing everything separately. That way, I can throw together the most delicious lunch or dinner in minutes!
Ingredients In Greek Chicken Soup Recipe
| Ingredient | Let’s Chat About It |
|---|---|
| Olive oil | Use a good-quality extra-virgin olive oil for the best flavor! |
| Onion, carrots, celery & garlic | Chop the veggies into somewhat even pieces so they cook evenly. They’ll all get blended, so no need to dice finely. A good coarse chop is perfect here! |
| Chicken broth & Greek seasoning | I love Swanson chicken broth! Italian seasoning works in a pinch if you don’t have Greek seasoning. |
| Lemon & fresh dill | Fresh is best for both! Start with less lemon juice & dill, then add more to personal preference. |
| Ditalini pasta, chicken & feta | Rotisserie chicken makes this extra easy! Cook the pasta separately & add crumbled feta on top, if you’d like. |
How To Make This Greek Chicken Soup Recipe
- Sauté: Cook veggies until golden, then add garlic & seasonings.
- Simmer: Add broth and cook until veggies are tender.
- Blend: Blend until smooth, then finish with olive oil & lemon.
- Cook pasta: Boil in salted water until tender, then drain.
- Serve: Divide pasta into bowls, add broth & finish with toppings.
Chelsea’s Notes
My Top Recipe Tips
This Greek chicken soup recipe is easy to make, but a few little tricks make it even better!
- Don’t overcook the pasta: Cook just until al dente. It’ll soften a little more once the hot broth is added.
- Salt the pasta water: Don’t skip this! Cooking pasta in well-salted water seasons it from the inside out, making the whole soup more flavorful.
- Taste at the end: Chicken broth varies in saltiness, so taste before adding more salt. A little extra lemon can also really wake up the flavors!
- Finish with fresh herbs: Add them right before serving for the freshest flavor and best color.
Storage
Store the broth, pasta & chicken separately in airtight containers in the fridge for up to 4 days. This keeps the pasta from soaking up the broth and getting mushy. Reheat and combine just before serving.
What To Serve Alongside This Soup
Salads
Winter Fruit Salad
Appetizers
Life-Changing No-Knead Dinner Rolls
Salads
Italian Salad Recipe
Appetizers
Garlic Bread Recipe
Greek Chicken Soup Recipe
Equipment
- 2 Large pots
Ingredients
- 5 tablespoons olive oil divided (use extra virgin; good quality!)
- 1 packed cup coarsely chopped yellow onion 1/2 large onion
- 1 packed cup coarsely chopped carrots 2-3 carrots
- 1 packed cup coarsely chopped celery 2-3 ribs
- 1 tablespoon minced garlic
- 5 cups chicken broth good quality (I like Swanson)
- 1-1/2 teaspoons Greek seasoning or use Italian seasoning in a pinch
- Salt and pepper to taste, I add 1/2 tsp each
- 1 large lemon 1/2 up to 1 tsp zest; 2-3 tbsp juice
- 1/4 cup finely chopped fresh parsley optional
- 3 tablespoons finely chopped fresh dill (or use 3 tbsp freeze-dried), optional, but I highly recommend using at least one fresh herb!
- 1 cup uncooked ditalini pasta
- 2 cups cooked chicken thinly sliced or diced
- Feta optional, for topping
- Crusty buttered bread optional, for serving
Instructions
- Sauté veggies: Heat 1/4 cup olive oil in a large pot over medium-high heat. Add onion, carrots, and celery. Season with salt & pepper (I add 1/2 teaspoon each). Sauté for 8–10 minutes, stirring occasionally, until deeply golden and beginning to brown around the edges. Lower the heat if anything starts to burn. Don't rush this step; it adds so much flavor!
- Add seasonings: Stir in garlic and Greek seasoning. Cook for 1 minute, stirring constantly, until fragrant.
- Simmer: Pour in chicken broth and bring to a boil. Reduce heat to low and simmer for 25–30 minutes, or until veggies are very soft and tender.
- Blend: Let soup cool slightly, then carefully transfer to a high-powered blender. Blend until completely smooth. Work in batches if needed, never filling past the blender's maximum fill line. Hot liquids release steam and can build pressure, so follow your blender's instructions for safely blending hot soup.
- Finish broth: Return blended broth to the pot. Stir in the remaining 1 tablespoon olive oil, then add lemon zest and juice to taste (I start with 1/2 teaspoon zest and 2 tablespoons juice). Taste and adjust seasonings as needed. Keep warm over low heat.
- Cook pasta: Meanwhile, bring 12 cups water and 1 tbsp salt to a boil in a separate pot. Add 1 cup ditalini and cook according to package directions, stirring occasionally. Drain well. If the broth isn't ready yet, toss the pasta occasionally to prevent clumping.
- Serve: Divide cooked ditalini evenly among 4 bowls. Add warmed chicken, then ladle hot broth over top. Finish with plenty of fresh parsley & dill, if using. Add crumbled feta, if desired, and serve immediately with crusty buttered bread!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is my families new favorite dinner EVER!! My 3 year old daughter loves it and it’s so rare that she loves something and something healthy! Thank you sooo much for such an amazing and well tested recipe!
I’m so thrilled to hear this! Thanks Bryan!