Greek Chicken Soup Recipe

5 from 1 vote

This Greek chicken soup recipe is easy to make, incredibly flavorful, and so satisfying! It's loaded with tender chicken, delicious seasonings, and bright, fresh flavors.

Prep Time20

Cook Time40

Total Time1

Course: Soup

Cuisine: Greek

Keyword: Greek Chicken Soup Recipe

Servings: servings

Author: Chelsea Lords

Cost: $11.43

Equipment

2 Large pots
Blender

Ingredients

Soup/Broth

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!

Serving

1 cup uncooked ditalini pasta
2 cups cooked chicken thinly sliced or diced
Feta optional, for topping
Crusty buttered bread optional, for serving

US - Metric

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!

Notes

Storage: Store chicken, pasta & broth 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.

Nutrition