Hearty Greek-Style Chicken Noodle Soup
A comforting chicken noodle soup with roasted chicken, aromatic herbs, and a bright lemon finish.
- Prep15 min
- Cook50 min
- Total1h 5m
- DifficultyEasy
- Servings6
This soup is a classic for a reason: it's simple, nourishing, and full of flavor. Roasting the chicken first adds a deeper, richer taste to the broth, while the lemon juice and fresh herbs brighten everything up.
It's perfect for a chilly day or whenever you need a little comfort in a bowl. Serve it with crusty bread and enjoy!
Ingredients
Servings
Converted amounts are rounded.
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Method
- Preheat the oven to 525°F. Place the chicken pieces on a baking tray and drizzle with 3-4 tablespoons of olive oil. Season both sides with salt and pepper, then roast for 15 minutes. Set aside.
- In a large pot, heat the remaining olive oil over medium heat. Add the onion, carrots, and celery, and season with a pinch of salt. Cook, stirring occasionally, until the vegetables have softened, about 10 minutes.
- Add the grated garlic and cook for a few seconds until fragrant.
- Add the roasted chicken, bay leaves, turmeric, chicken stock, dried thyme, and a good grind of black pepper. Bring to a boil, then reduce the heat to a gentle simmer. Cook for about 25 minutes.
- Carefully remove the chicken from the pot. Taste the broth and adjust the salt if needed.
- Shred the chicken, discarding the bones, and return it to the pot. Add the noodles and a half teaspoon of salt. Cook over medium heat until the noodles are al dente, about 10 minutes.
- Stir in the lemon juice, chopped rosemary, scallions, and parsley. Mix well and serve hot. Kali Orexi!
💡 Tips
- For a richer flavor, use homemade chicken stock.
- If you prefer a lighter soup, remove the skin from the chicken before shredding.
- Add the lemon juice at the end to keep its fresh taste.
Inspired by a recipe from Dimitras Dishes