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Greek Lemon Chicken Soup

  • Author: Madeline
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 Servings 1x
  • Category: Dinner
  • Method: Boil and Simmer
  • Cuisine: Greek

Description

A fun Whole30 twist on chicken soup made with lemon, Greek spices, and potatoes.


Scale

Ingredients

  • 2 tbsp ghee
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 large yellow onion
  • 1 tsp dried oregano
  • 1/2 tsp dried dill
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 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

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

Stovetop Instructions

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

Keywords: Instant Pot Soup, Whole30, Whole30 Recipes