Zesty, full of bright light flavor, Greek Lemon-Chicken Soup is topped with feta and chives and brings a lighter flavor, with all the nutrition to your table this fall and winter.  This soup is a great way to use up meat you have accumulated while making chicken stock, or you just use boneless skinless chicken breasts or thighs.

This recipe is in the 30-Day Soup Challenge Cookbook! Thousands have taken my yearly 30-Day Soup Challenge (sign up here) and have requested a cookbook to reference off the computer. We’ve gotcha covered!

Find over 40 delicious gluten-free (many keto friendly and many GAPS friendly) and boost your immune system, watch your skin glows, sleep better, and slash your grocery bill in the process- just by including homemade soup once a week for a month this fall or winter.

Zesty Greek Lemon-Chicken Soup with Feta and Chives

Course: Soup

Cuisine: GAPS, Gluten Free, Grain Free

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 6

Calories: 227 kcal

Author: Cara Comini

This Zesty Greek Lemon Chicken Soup is a delicious fresh soup for fall and winter.

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Ingredients

• 2 tablespoons olive oil find here
• 1 onion peeled, cut in half, and cut into thin half-rings
• 6 cloves garlic crushed or minced
• 4 cups chicken stock find here
• 2 cups filtered water
• 1-2 lbs boneless-skinless chicken breast or thigh find here
• 1 lemon juiced and zested
• 1/2 teaspoon red pepper flakes find here
• 1 tablespoon sea salt or to taste (find here)
• 1/2 teaspoon freshly-ground black pepper or to taste
• 1 bunch fresh chives
• 2 ounces feta cheese crumbled

Instructions

1. In the bottom of a stock pot or using the saute function of the Instant Pot, heat olive oil (can also use avocado oil) over medium heat and add onion.
2. Saute onions in oil until soft, about 10 minutes.
3. Keeping the heat on, add garlic, chicken stock, filtered water, skinless chicken breast or thighs (whole, we will shred it in another step), lemon zest and juice, red pepper flakes, salt, and pepper.
4. Once the soup is simmering, lower heat to medium-low (or low on the Instant Pot Saute Function) and cook an additional 30 minutes, or until chicken is cooked through when pierced with a knife. If you need the soup to be done faster, use the pressure setting on the pressure cooker- Manual for 10 minutes with the lid on and set to Seal.
5. Remove the chicken and shred with 2 forks on a plate or cutting board, and return to the soup. Taste and add red pepper flakes, black pepper, or salt as desired.
6. To serve, ladle soup into bowls. Top with snipped chives and crumbled feta. Enjoy!

Nutrition Facts

Zesty Greek Lemon-Chicken Soup with Feta and Chives

Amount Per Serving (1 serving)

Calories 227 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 3g15%

Cholesterol 61mg20%

Sodium 1593mg66%

Potassium 511mg15%

Carbohydrates 10g3%

Fiber 3g12%

Sugar 4g4%

Protein 22g44%

Vitamin A 110IU2%

Vitamin C 13mg16%

Calcium 72mg7%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

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