I have a deep love for Greek food, and this is probably my all time favorite recipe. I am so excited to share it! I make it year round, even when it’s too hot outside to be typical soup weather. The rich lemon flavor makes it just as refreshing on a hot day as it is in the winter. This soup is comforting when I am sick, and energizing when I am healthy. It is just so versatile and flavorful, you will never want another kind of soup again!
- 8 cups chicken broth (read the labels carefully, some contain wheat or barley)
- 6 teaspoons minced garlic
- 1 sweet onion
- 3 tablespoons olive oil
- 1 tablespoon of red wine vinegar
- 1 large lemon
- 2 boneless skinless chicken breasts
- 1/3 cup chopped chives
- 2-3 stalks of celery, chopped
- 1/2 teaspoon crushed red pepper
- Crumbled feta (about 2 tablespoons per bowl of soup)
- Salt and pepper
- Chopped parsley (to garnish)
- Peel the onion, then slice it into thin strips
- Zest the lemon
- In a large saucepan (6-8 quarts), heat the olive oil on medium-high heat. Saute the onion and minced garlic for about 3 minutes, until the onion is softened.
- Add the chicken broth, red wine vinegar, chicken breasts (uncooked), chopped celery, lemon zest, and crushed red pepper to the pot.
- Raise the heat to high, cover the pot, and bring to a boil. Once boiling, reduce the heat to medium and let simmer for 10 minutes.
- Remove the chicken breasts from the pot (using tongs is easiest) and shred with a fork.
- Add the chicken breasts back to the pot and squeeze in the lemon juice from the zested lemon.
- Add the chopped chives and salt and pepper to taste.
- Serve into bowls and top it off with the crumbled feta, chopped parsley, and some more chives if you have any.
I know what you’re probably thinking; “Cheese in a soup?!” It may sound strange if you haven’t had a soup like this one before, but trust me, the feta cheese completes it. I always add a little extra because when life gives you cheese, you add as much as you can!