Greek Lemon Chicken Soup


Hey there!

I just love Greek flavors! But they’re not always the healthiest options but the flavors are so good!

That’s why I put a healthy spin on the classic Greek Lemon Soup called ‘Avgolemono’! I swapped out the risotto style carb and replaced it with cous cous and omitted the flour and egg yolks. So it is not as creamy delicious as Avgolemono but it still brings those classic Greek flavors to your mouth!


Total Time: 30 Min

Prep: 10 min
Cook: 20 min

Yield: 8
Level: Medium

8 servings

Greek Lemon Chicken Soup


  • 10 cups chicken broth
  • 3 TB olive oil
  • 8 cloves garlic minced
  • 1 onion chopped
  • 1 large lemon zested
  • 2 boneless skinless chicken breasts
  • 1 cup couscous
  • 1/2 tsp crushed red pepper
  • 2 ounces crumbled feta
  • 1/3 cup chopped chive
  • Salt and pepper


  1. In a large 6-8 soup pot (I used a dutch oven) heat olive oil over medium-low heat.
  2. Peel the onion. Then quarter it and slice into thin strips. Once the oil is hot, saute the onion and minced garlic for 3-4 minutes to soften.
  3. Add to the pot the chicken broth, raw chicken breasts, lemon zest, and crushed red pepper.
  4. Bring to a boil. Reduce heat to medium and simmer for 5 minutes.
  5. Stir in the couscous, salt and pepper to tast and use a fork to shred the chicken.
  6. Place the shredded chicken back into the pot and stir in the feta cheese and chopped chives. Salt and pepper as needed.
  7. Laddle into bowls and serve garnished with chives and feta.
  8. Enjoy!