Greek Lemon Chicken Soup

Recipe courtesy of the Learning Kitchen at UW Health at The American Center.

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  • 3 Tbsp. olive oil 
  • 1 sweet onion, thinly sliced 
  • 8 cloves garlic, minced 
  • 10 cups unsalted chicken stock 
  • Zest and juice of 1 large lemon 
  • 2 boneless skinless chicken breasts 
  • ½ tsp. crushed red pepper flakes 
  • 1 cup white rice 
  • Coarse salt and black pepper, to taste 
  • ¼ cup crumbled feta cheese 
  • ¼ cup fresh chives, chopped 



  1. Heat olive oil to medium-high heat in a large saucepan. Add onion and saute 2-3 minutes, then add garlic and saute an additional 30-60 seconds, until fragrant. 
  2. Add chicken stock, lemon, chicken and crushed red pepper flakes. Turn heat up to high and bring to a boil. Add rice, salt and pepper and reduce heat to medium. Allow to cook 15-20 minutes, until chicken shreds easily with a fork and rice is al dente. Taste and adjust seasoning, if necessary. 
  3. Ladle soup into bowls and top with feta cheese and fresh chives. 


Serves 4 


Nutrition Facts