Looking for a quick, healthy soup that uses leftover rotisserie chicken? This Greek-style lemon chicken soup is bright, tangy and ready in about an hour. It features shredded chicken, tangy feta, a double hit of lemon (zest and juice), and quinoa instead of pasta for a naturally gluten-free, protein-rich bowl. This version is lighter and more brothy than a classic Avgolemono because it omits eggs, but it keeps all the Mediterranean flavor.
This recipe came from my friend Nola, who’s been making it weekly because the lemony notes are so fresh and satisfying. She shared her tweaks to the traditional lemon soup—more garlic, bright lemon, and a few swaps—and I refined them slightly. The result is a flavorful, comforting pot that keeps well and adapts easily to what you have on hand.
What you’ll need for Greek lemon chicken soup
- Olive oil
- Mushrooms (optional)
- Kosher salt
- Onion
- Celery
- Carrots
- Garlic
- Dried Greek oregano
- Crushed red pepper flakes
- Chicken stock (homemade from rotisserie chicken or low-sodium canned broth)
- Quinoa
- Shredded leftover rotisserie chicken (or cooked raw chicken)
- Lemon (zest + juice)
- Feta cheese
- Parsley
My riff on classic Greek lemon soup
I start this version with mushrooms to add a savory, meaty note. If you dislike mushrooms, feel free to omit them—otherwise cremini or button mushrooms work well. They deepen the broth’s flavor and complement the chicken without overwhelming the lemony brightness.
Kicky spice blend
The bold flavor comes from a generous amount of garlic (about 8 large cloves), crushed red pepper flakes and dried oregano. Sweating these with the onion, celery and carrot (a quick mirepoix) softens raw garlic’s sharpness and lets the aromas develop. Increase the red pepper flakes if you want more heat.
Why quinoa?
Instead of pasta, this recipe uses quinoa for a lighter texture and added nutrition. Quinoa brings protein, fiber and a pleasant bite that works well in brothy soups. It’s also naturally gluten-free. If you prefer, you can substitute other grains or small pasta shapes—just adjust cooking times and liquid as needed.
What else can I use besides quinoa?
Substitutions include farro, pearled barley, white or brown rice, or small pasta shapes like orzo, ditalini or small shells. Be mindful that whole grains like farro and brown rice take longer to cook and may absorb more broth—either cook them separately or add extra stock and extend the simmer time.
Substitutions for quinoa in Greek chicken soup:
- Farro – nutty and chewy; cooks in about 30 minutes, or cook separately and add at the end.
- Pearled barley – requires 25–35 minutes; add extra broth or cook separately.
- White rice – cooks in about 15 minutes and works as an easy swap.
- Brown rice – takes 45–50 minutes; best cooked separately and stirred in before serving.
- Pasta – choose small shapes: ditalini, orzo, macaroni, pearl couscous, small shells, mini farfalle or pastini.
Using leftover rotisserie chicken for soup
- Both white breast meat and dark leg/thigh meat work well.
- Shred or chop the chicken; shredded (pulled) chicken gives a rustic texture.
- Plan on about 4 cups of shredded chicken for this recipe.
Because the chicken is already cooked, it’s best to add it near the end so it stays tender. If you don’t have leftover chicken, you can use raw chicken pieces—sauté them first, remove them while you cook the vegetables, then return them to the pot with the broth and grains so everything finishes together.
Can I use raw chicken in the lemon soup?
Yes. Dice raw chicken into 1″ pieces and sauté briefly in olive oil before cooking the vegetables. Set the chicken aside, then add it back when you add the broth and grains so it finishes cooking in the simmering soup.
Important finishing touches to Greek chicken soup
The two finishing ingredients that make this soup distinctly Greek are feta and lemon. Crumbled feta softens and becomes pillowy in the hot broth, lending a creamy tang without fully melting. Lemon zest delivers concentrated citrus aroma and brightness; add juice to taste for acidity.
Feta Cheese
Add crumbled feta to the pot and reserve extra for garnishing bowls. Warmed feta gives a lush mouthfeel and enhances the soup’s Mediterranean character.
Lemons for the soup
The zest is essential for fresh lemon flavor—use a microplane to avoid the bitter white pith. Combine zest and juice for the best balance of aroma and acidity.
How does it taste?
This soup is bright, lemony and comforting. The feta adds a soft tang, the chicken and mushrooms contribute meaty richness, and the quinoa offers pleasing texture. It’s versatile: once you’ve made it, try variations like swapping grains, adding extra vegetables (zucchini or squash), or stirring in a little cream for a richer finish.
It works well for lunch or dinner and makes delicious leftovers.
Greek chicken soup FAQ’s
Yes. It stores well and often tastes even better the next day.
Refrigerated, it will keep for up to one week.
Yes, freeze portions for up to three months. Thaw and reheat gently.
Yes—spinach, kale or endive are good options. Add delicate greens like spinach right before serving so they don’t overcook.
Stir in 1–2 cups more chicken stock and 2–3 tablespoons lemon juice to balance the flavor and thin the consistency.
More leftover rotisserie chicken recipes:
- Leftover Rotisserie Chicken Stock
- Curried Chicken Salad
- Southwestern Chicken Taco Soup
- Chicken and Black Bean Enchiladas
- Lemony Chicken and Orzo Salad
Lemon Quinoa Chicken Soup
SPECIAL EQUIPMENT:
-
Dutch oven or large heavy stock pot with lid
INGREDIENTS:
- 2 tablespoons olive oil divided
- 8 ounces mushrooms sliced
- 1 teaspoon kosher salt divided
- 1 large onion chopped
- 2 stalks celery chopped
- 2 medium carrots peeled and chopped
- 8 large cloves garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- 8 cups chicken stock or low-sodium canned stock
- 1 cup quinoa
- 4 cups shredded cooked chicken (from a leftover rotisserie)
- 1 lemon zested and juiced
- 1 cup crumbled feta cheese plus more for serving
- ⅓ cup parsley chopped
DIRECTIONS:
-
Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add mushrooms and ½ teaspoon kosher salt. Cook until the mushrooms release their liquid and begin to brown, about 5–6 minutes. Transfer mushrooms to a bowl and set aside.
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Heat the remaining tablespoon of olive oil in the pot. Add chopped onion, celery and carrots, sprinkle with the remaining ½ teaspoon kosher salt, and sweat until softened and translucent, about 5 minutes.
-
Stir in minced garlic, crushed red pepper flakes and oregano; cook 1–2 minutes until fragrant.
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Add chicken stock and bring to a boil. Stir in quinoa, reduce heat to medium-low, cover tightly and simmer for 10 minutes, stirring occasionally.
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Stir in shredded chicken, cooked mushrooms, lemon zest and feta. Cover and cook 5 more minutes. Add lemon juice and parsley, taste and adjust seasoning.
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Ladle into bowls and garnish with extra feta and parsley as desired.
NUTRITION:
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