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Greek Lemon Chicken Soup with Olives and Feta
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Course Soup
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs
  • 6 cups low-sodium chicken broth
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1/4 cup fresh lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup sliced kalamata olives
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the chicken thighs, chicken broth, diced onion, minced garlic, lemon juice, oregano, salt, and pepper into the slow cooker.
  • Cover and cook on low for 6 hours until the chicken is very tender.
  • Remove the chicken to a cutting board and shred it with two forks. Return the shredded chicken to the slow cooker.
  • Stir in the sliced kalamata olives and let everything warm for 5 more minutes.
  • Ladle the soup into bowls and top each serving with crumbled feta cheese and chopped fresh parsley.

Notes

Add the olives only after shredding the chicken so they stay firm instead of turning too soft. If you prefer a stronger lemon flavor, stir in an extra tablespoon of juice right before serving. Leftovers keep well in the fridge for three days and reheat gently on the stove without losing much texture.
Course: Soup
Cuisine: Mediterranean
Equipment: Slow Cooker, Cutting Board, Knife