`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
By Tracy Nawara
Sep. 10, 2020 09:26 UTC

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

Course: Dinner, LunchCuisine: GreekDifficulty: Easy


Prep time


Stock cook time


Soup cook time



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!


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

  • 8cupschicken broth

  • 4cupswater

  • 3dried bay leaves

  • 1whole head gar­lic

  • 1table­spoonsalt

  • 2 tea­spoonsblack pep­per

  • 1whole lemon, zested into strips

  • 4dill sprigs, whole

  • 1/4cupmild extra vir­gin olive oil

  • 1onion, chopped

  • 2cupsbaby car­rots or whole car­rots, chopped

  • 2cupschopped cel­ery

  • freshly chopped dill, for top­ping

  • lemon wedges, for top­ping


  • 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.


  • 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.

Discover more recipes with extra virgin olive oil.


More Recipes

Feedback / Suggestions