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–+ servings
Greek Lemon Chicken Soup

Greek Lemon Chicken Soup

A fun twist on chicken soup made with lemon, Greek spices, and potatoes, perfect for dinner.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner
Cuisine Greek
Servings 4 servings
Calories 378 kcal

Equipment

  • Instant Pot
  • large pot
  • Dutch oven

Ingredients
  

  • 2 tablespoon butter
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 large yellow onion
  • 1 teaspoon dried oregano
  • ½ teaspoon dried dill
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ¼ cup lemon juice
  • 4 cups chicken broth
  • 2 cups water
  • 6 medium golden potatoes
  • 2 boneless skinless chicken breasts
  • Zest from 2 lemons

Instructions
 

Instant Pot Instructions

  • Dice the carrots, celery and onion
  • Peel and cut the potatoes into 1" cubes
  • Zest two lemons before squeezing them for ¼ cup lemon juice
  • Turn the Instant Pot on saute and add the ghee to the pot
  • Once the butter has fully melted add the onions, celery, and carrots to the pot
  • Saute the veggies for 4 minutes, tossing frequently
  • Add oregano, dill, garlic, salt, and pepper to the pot and sauté for another minute
  • Turn the instant pot off sauté
  • Add the chicken broth, water, chicken breast, lemon juice, and potatoes to the pot
  • Give the soup a gentle stir and close the lid of the Instant Pot
  • Set the vent to sealing and set the Instant Pot to manual high pressure for 15 minutes
  • Let the Instant Pot come to pressure and then cook for 15 minutes
  • Once the Instant Pot beeps, manually release the pressure and remove the lid
  • Remove the chicken breasts and shred with two forks
  • Add the shredded chicken back to pot with the lemon zest and stir to combine
  • Serve the soup with fresh lemon and dill

Stovetop Instructions

  • Dice the carrots, celery and onion
  • Peel and cut the potatoes into 1" cubes
  • Zest two lemons before squeezing them for ¼ cup lemon juice
  • Heat ghee in a large pot or dutch oven over medium heat
  • Once the ghee has fully melted add the onions, celery, and carrots to the pot
  • Sauté the veggies for 4 minutes, tossing frequently
  • Add oregano, dill, garlic, salt, and pepper to the pot and sauté for another minute
  • Add the chicken broth, water, chicken breast, lemon juice, and potatoes to the pot
  • Give the soup a gentle stir and increase the heat to high
  • Allow the soup to come to a boil, cover and reduce to a simmer
  • Allow the soup to simmer covered for 20 minutes and turn off the heat
  • Remove the chicken breasts and shred with two forks
  • Add the shredded chicken back to pot with the lemon zest and stir to combine
  • Serve the soup with fresh lemon and dill

Nutrition

Serving: 1bowlCalories: 378kcal
Keyword greek lemon chicken soup, greek lemon soup, lemon chicken soup
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