Greek Lemon Chicken Soup with Potatoes (Stovetop and Instant Pot)

This Greek Lemon Chicken Soup is the most comforting and flavorful soup you will make all winter. Tender shredded chicken, golden potatoes, and a classic Greek spice blend simmer together in a bright lemony broth that is satisfying, warming, and so easy to make.

It comes together in one pot on the stovetop or in the Instant Pot in less than an hour. It is perfect for meal prep, cold and flu season, or any time you need a cozy bowl of soup. Make a loaf of this easy overnight bread to serve with it!

Why You’ll Love This Recipe

• One pot, easy cleanup – Everything comes together in a single Dutch oven or Instant Pot. Just saute, simmer, shred, and serve.
• Better than chicken noodle soup – The combination of bright lemon, Greek herbs, and golden potatoes makes this so much more flavorful than a classic chicken noodle. If you love chicken soup, this version will become your new favorite.
• Great for meal prep and freezing – This soup keeps in the fridge for up to 4 days and freezes beautifully. Make a big pot and enjoy it all week or stash a portion in the freezer for a stress-free meal later.

Ingredients You’ll Need

• Butter – Used to saute the vegetables at the start of the recipe. Butter adds a richness to the base of the soup that olive oil does not quite replicate. Ghee also works great.
• Celery, carrots, and onion – This classic mirepoix is the flavor base of the soup. Dice them into similar sized pieces so they cook evenly and give you a little bit of each in every spoonful.
• Dried oregano and dried dill – These two herbs are the backbone of the Greek flavor in this soup. Dill in particular is what makes this taste distinctly Greek rather than just lemon chicken soup. Do not skip the dill!
• Garlic powder – Adds savory depth to the soup without the bitterness of raw garlic. You can also use 2 fresh cloves of garlic if you prefer.
• Kosher salt and black pepper – Season generously at the start and taste again at the end. Potatoes absorb a lot of salt so you may need to add more before serving.
• Fresh lemon juice – Freshly squeezed lemon juice gives this soup its bright, citrusy flavor. Do not use bottled lemon juice here. You will need about 2 lemons.
• Lemon zest – Grate the zest before juicing the lemons and stir it in at the very end along with the shredded chicken for an extra punch of fresh lemon flavor.
• Chicken broth – Use a good quality chicken broth here since it is the base of the soup. Homemade or store-bought both work. Low sodium broth gives you the most control over seasoning.
• Water – Added along with the broth to give the soup the right volume without making it too salty.
• Golden potatoes – Yukon Gold or any waxy golden potato works best here. They hold their shape well after simmering and give the soup a hearty, comforting body. Do not use russet potatoes as they will fall apart.
• Boneless skinless chicken breast – Two chicken breasts are cooked whole in the broth and then shredded. You can also use boneless skinless chicken thighs for a richer flavor.

Ingredient Substituions

• Swap potatoes for orzo – If you prefer a more traditional Greek chicken soup, use orzo pasta in place of potatoes. Cook it separately and stir it in at the end so it does not get too soft.
• Use chicken thighs – Boneless skinless chicken thighs are a great substitute for chicken breasts and add a richer, more savory flavor to the broth.
• Use rotisserie chicken – To save time, use the shredded breast meat from a store-bought rotisserie chicken. Stir it in at the end of cooking instead of adding raw chicken to the pot.
• Make it avgolemono-style – To add the traditional egg-lemon sauce, whisk 2 egg yolks with 3 tablespoons of lemon juice in a bowl. Ladle a cup of hot broth into the egg mixture slowly while whisking to temper it. Then pour the mixture back into the pot and stir. Do not boil the soup after adding the eggs or they will scramble.

How to make Greek lemon chicken soup

Step 1: Saute carrots, onions and celery in butter in a heavy bottom pot like a dutch overn and add a greek inspired seasoning blend.

Step 2: Add chicken breasts, cubed golden potatoes, chicken broth, lemon juice and water to the pot. Bring to a boil and simmer.

Step 3: Once the soup is done simmering, remove the chicken breasts from the pot and shred with 2 forks.

Step 4: Pour the shredded chicken back into the pot and add the lemon zest in. Stir and serve with some black pepper and fresh dill.

Looking for another freezer friendly chicken soup? This chicken soup for a cold is my go to for stocking the freezer during cold and flu season.

Can I make this lemon chicken soup in the Instant Pot?

Yes! I have included both Instant Pot and stovetop instructions for this Greek Lemon Chicken Soup. Keep reading to learn how to make this greek lemon soup quickly in the instant pot.

Storage and Freezing

You can freeze this Greek Lemon Chicken soup recipe! This recipe makes quite a bit of soup. So much that we couldn’t finish it all in the 4 days that it will last in the fridge, so we love to put extra in the freezer.

Allow your soup to cool completely and then place it in airtight containers. Place the soup in the freezer where it should be good for at least a few months. When you are ready to eat, allow it to thaw in the fridge and then reheat in the microwave or on the stove.