` Greek Chicken Soup - Olive Oil Times

Greek Chicken Soup

Healthy, rich chicken soup is updated with a Greek twist! Flavors of lemon and dill perfume this hearty, filling, and delicious soup. Perfect for serving on a cold day!
Greek Chicken Soup
Greek Chicken Soup
Sep. 10, 2020
Tracy Nawara

Chicken soup is a clas­sic Autumn dish. By adding aro­mat­ics and remov­ing the noo­dles, this healthy soup is celiac-friendly and fills your house with the scent of Fall. The chicken is gen­tly poached in stock with dill stems and lemon zest. Once the chicken is cooked and the stock is fla­vor­ful, clas­sic soup veg­eta­bles are added. Finish the soup with some more fresh dill and a lemon wedge to rein­force those del­i­cate fla­vors.

greek-chicken-soup-olive-oil-times-greek-chicken-soup

Greek Chicken Soup

4 from 2 votes
Course: Dinner, LunchCuisine: GreekDifficulty: Easy
Servings

8

serv­ings
Prep time

10

min­utes
Stock cook time

4

hours 
Soup cook time

40

min­utes

This yummy soup has a fla­vor­ful broth with a dill and lemon aroma, and con­tains hearty chicken and fresh veg­eta­bles. Bring on Autumn with this deli­cious and healthy Greek-inspired soup!

Ingredients

  • 2 whole chick­ens, about 3 1/2 pounds total

  • 8 cups chicken broth

  • 4 cups water

  • 3 dried bay leaves

  • 1 whole head gar­lic

  • 1 table­spoon salt

  • 2 tea­spoons black pep­per

  • 1 whole lemon, zested into strips

  • 4 dill sprigs, whole

  • 1/4 cup mild extra vir­gin olive oil

  • 1 onion, chopped

  • 2 cups baby car­rots or whole car­rots, chopped

  • 2 cups chopped cel­ery

  • freshly chopped dill, for top­ping

  • lemon wedges, for top­ping

Directions

  • To a large soup pot, add your chick­ens, chicken broth, water, bay leaves, gar­lic, salt, pep­per, lemon zest, and dill sprigs. Allow to come to a bare sim­mer. Boiling your stock causes it to become cloudy, so keep the heat on low.
  • As the soup heats, skim any fat or white stuff off the top of the soup. This will make for clear broth.
  • Continue cook­ing at a low sim­mer for 4 hours. Once the chick­ens are cooked through, remove them from the soup.
  • Strain the broth through a mesh strainer and add the broth to a large bowl.. Shred your chicken and set aside.
  • To the same soup pot, add your olive oil to heat up over medium heat. Add the onion, car­rots, and cel­ery and sweat until soft and translu­cent, about 5 min­utes.
  • Once the veg­gies are nicely browned, add the home­made stock. Allow to come to a low boil.
  • Cook the veg­gies in the soup for 20 – 30 min­utes, or until ten­der.
  • Before serv­ing, add your chicken back into the soup. Allow to warm up in the stock. Check for sea­son­ing and add addi­tional salt as needed.

  • Spoon into bowls and top with fresh dill and serve with a lemon wedge.

Notes

  • You can add noo­dles or rice to this soup as well. Cook pasta or rice sep­a­rately and spoon your desired amount into your soup bowls when serv­ing.

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