Soup/ Weeknight/Quick

Quick and Easy Greek Chicken Soup with Lemon and Dill

Anyone else kind of maybe overdo it with the holiday cookies, cocktails, and candy? I’m raising both hands here. I’m absolutely in need of a diet refresh this month, but I’m also kind of cooking-fatigued. I love holiday cooking but right now I’m looking for quick, easy, but also healthy meals.

This Greek style chicken soup uses just seven ingredients, is ready in less than 45 minutes, and is delicious and comforting but super healthy. It is exactly what one needs in a dreary January when we’re lamenting the end of the holidays but really in need of giving the body a break on the sugar and carbs.

The dill and fresh lemon make this soup very bright and flavorful. The thickener comes from egg yolk rather than any cream, and I’m omitting grains to keep it as healthy as possible. You could definitely add noodles or rice.

I can’t stress enough how easy this recipe is to make! I’m using a store-bought rotisserie chicken to further reduce the effort and amount of cooking time. I *love* a good rotisserie chicken to save time for these kind of meals!

Please note v fancy nails

Greek Chicken Soup with Lemon and Dill

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By Stirs and Stripes Serves: 6
Prep Time: 10 minutes Cooking Time: 30 minutes


  • Meat from 1 rotisserie chicken, shredded, or 2 cooked chicken breasts
  • 4 carrots, sliced
  • 1 small onion, diced
  • 3 ribs of celery, diced
  • juice of 1 large lemon
  • 1 large bunch of dill, roughly chopped
  • 2 egg yolks
  • 6 cups chicken stock
  • salt and pepper



Heat a good soup pot over medium heat and add a little olive oil.


Saute the onions until they start to take on color, about 5 minutes, stirring so there's not sticking or burning.


Add the carrots and celery and allow them to begin to sweat for another 5 minutes.


Add the stock, lemon juice, shredded chicken, and bring to a boil.


Reduce the heat to a simmer and cook until the carrots are fork tender.


Take a ladle or cup full of the soup liquid, and slowly drizzle it into a bowl of the egg yolks, whisking continuously to temper the egg yolks and make sure they don't scramble.


Add the egg yolk liquid and the dill to soup, taste for seasoning, and serve.


This is best served right away, as the dill tends to discolor over time and loses that beautiful bright green color. Leftovers will still taste delicious but the soup is most beautiful right away.

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