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Greek Lemon Chicken Soup

  • Total Time: 55 minutes


  • 2 boneless skinless chicken breasts, thawed or frozen
  • 4 - 6 cups water or water/stock combo
  • 1 cup dry short-cut pasta such as macaroni, cooked to package directions and reserved
  • 1/2 onion, finely diced
  • 1 large clove garlic, minced
  • 2 whole lemons (1 zested and juiced, one cut into wedges)
  • crushed red pepper, to taste, optional
  • salt, to taste
  • 1/2 teaspoon dried oregano
  • 1/4 cup heavy cream
  • 2-4 cups fresh spinach
  • 1/2 cup crumbled feta cheese
  • crackers or bread, your choice, for serving


  1. Add the chicken to a large pot with the water or stock. Bring to a boil, then reduce to a simmer until cooked - 20 minutes or so for frozen chicken, 10 minutes or so for thawed. Remove the chicken to a plate when cooked, and shred when cooled. Reserve the stock in a separate bowl.
  2. To the same pot, add a drizzle of olive oil, the onion, lemon zest, crushed red pepper, and a sprinkle of salt over medium heat. Stir for 3 - 5 minutes until onion is translucent and soft but not browned.
  3. Add the oregano and garlic, and stir for one minute more. Then, add stock back into the pot with juice of half the zested lemon. Return the stock mixture to a gentle bubble, then add the chicken. Taste, and add more lemon juice or salt to your taste.
  4. Drizzle in the heavy cream and stir to combine.
  5. To serve, layer a bowl with some of the pasta, then a small handful of fresh spinach. Top with soup, the hot soup will wilt the spinach. Top with a lemon wedge and feta crumbles. Enjoy!


  • Pasta and chicken could be cooked the day before and stored separately, then just build the soup and heat everything through right before serving!
  • Store and serve pasta separately to prevent bloating in leftovers.
  • Prep Time: 10
  • Cook Time: 45


  • Serving Size: 4