Recipes

Greek-Inspired Lemon Chicken Soup

lemon chicken soup
Image by Kristen Kilpatrick

Inspired by the Greek avgolemono soup at Platia Greek Kitchen in Frisco, Texas, Alex Snodgrass, of the Defined Dish, offers this easy recipe for lemon chicken soup that you can recreate at home. While most versions you find in Greek restaurants use a creamy lemon-egg sauce (thus giving the soup its name, avgolemono), Snodgrass uses pearl couscous to provide creaminess. Loaded with lemon, fresh herbs, and hearty chunks of rotisserie chicken, this soup brings plenty of warmth and brightness on a chilly evening.

This lemon chicken soup recipe comes from Snodgrass’ latest cookbook The Comfortable Kitchenwhich offers wholesome, home-cooked meals that don’t need specialty ingredients or fancy skills to be delicious.

Photo by: James Smith

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yields

4 Servings

    ingredients
  • 2 tablespoons extra virgin olive oil
  • 3/4 cup small-diced carrot, about 1 medium carrot
  • 3/4 cup small-diced celery, about 2 stalks
  • 3/4 cup small-diced yellow onion (about 3/4 medium onion)
  • 2 cloves garlic, minced
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper, optional
  • 4 cups chicken broth
  • 2 cups medium-diced cooked chicken (rotisserie chicken or a meat alternative will work)
  • 1/4 cup fresh lemon juice, about 2 lemons
  • 1 bay leaf
  • 1 cup Israeli or pearl couscous
  • 1 teaspoon grated lemon zest
  • 2 tablespoons fresh parsley leaves, chopped
  • 2 tablespoons fresh oregano, chopped
  • 2 tablespoons fresh dill, chopped, plus more for serving
steps
  1. In a large pot or dutch oven, heat the oil over medium heat. When oil is hot, add carrot, celery, onion, garlic, salt, pepper, paprika, and cayenne (if using). Cook, stirring until the vegetables are tender, about 5 to 7 minutes.
  2. Increase heat to medium-high and add broth, chicken, lemon juice, and bay leaf. Bring to a boil, and then reduce heat to light simmer and add the couscous, lemon zest, parsley, and oregano. Cook, uncovered and stir occasionally until couscous is tender, about 10 minutes. Stir in dill. Taste and add more salt, if desired. Discard the bay leaf before serving.
  • Recipe from Alex Snodgrass, The Comfortable Kitchen, HarperCollins Publisher 2021

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