Greek Chicken Soup

Ruth Ann Vokac


It is cold winter, and I needed a new soup recipe. I saw a recipe in the local newspaper, and I was intrigued by its Greek nature and the addition of an egg--I had never put an egg in soup before. The soup is nutritious and delicious. What a great addition to my recipe rotation!


☆☆☆☆☆ 0 votes

15 Min
30 Min
Stove Top


  • 1 tsp
    olive oil
  • 1/2
    medium onion, diced
  • 1/2 c
    carrots, diced
  • 1/2 c
    celery, diced
  • 4 c
    chicken broth
  • 1 c
    chicken, cooked and diced
  • 1 tsp
    greek seasoning
  • 1
    bay leaf
  • 1/2 c
    dry small-shaped pasta, like orzo or tiny shells
  • 1 large
  • ·
    juice from 1/2 lemon
  • 1 Tbsp
    each fresh parsley and dill
  • ·
    salt and pepper to taste

How to Make Greek Chicken Soup


  1. In a soup pot, heat olive oil over medium heat and add diced onions, carrots and celery. Cook, stirring frequently for about 6 minutes. Add Greek seasoning and salt and pepper as desired.
  2. Add broth, diced chicken, and bay leaf. Bring to a boil. Add dry pasta. Cook on medium until pasta is tender (check package for pasta cook time).
  3. In a small bowl, beat one egg and lemon juice. From the soup pot, dip out a half cup hot broth and add to bowl with the egg (tempering it). Beat for a few seconds and add all back to soup pot. Stir. Simmer 5 minutes. Add fresh chopped parsley and dill as desired.
  4. Remove bay leaf. Taste and adjust seasonings. Serve immediately.
  5. Note: I had no fresh herbs, so I added a hearty pinch of dried parsley and dill a few minutes before the end of the cooking time.
  6. Note: See Weight Watcher's Fried Chicken for a great way to cook chicken when you need cooked chicken for a recipe.

Printable Recipe Card

About Greek Chicken Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Greek

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