Greek-style Chicken and Noodle Soup

Ingredients

While the Mexican Sopa de Pollo y Fideos typically includes ingredients like tomatoes and chili peppers, this Greek adaptation replaces them with lemon juice and Mediterranean herbs. The flavors are lighter and fresher, reflecting the vibrant Greek cuisine. We alse have the original recipe for Sopa de pollo y fideos, so you can check it out.

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 2 tablespoons olive oil (30 ml) 2 tablespoons olive oil (30 ml)
• 1 onion, diced 1 onion, diced
• 3 carrots, sliced 3 carrots, sliced
• 3 celery stalks, sliced 3 celery stalks, sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 8 cups chicken broth (1.9 liters) 8 cups chicken broth (1.9 liters)
• 1 lemon, juiced 1 lemon, juiced
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 200 grams (7 oz) egg noodles 200 grams (7 oz) egg noodles
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 12g (3g saturated)
• Carbohydrates: 28g (4g sugars)
• Protein: 32g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion, sliced carrots, sliced celery, and minced garlic. Sauté until the vegetables are tender.
2. 2.
   Add the chicken pieces to the pot and cook until browned on all sides.
3. 3.
   Pour in the chicken broth, lemon juice, bay leaf, dried oregano, and dried thyme. Season with salt and pepper to taste.
4. 4.
   Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for about 45 minutes, or until the chicken is cooked through and tender.
5. 5.
   Remove the chicken pieces from the pot and shred the meat using two forks. Discard the bones and return the shredded chicken to the pot.
6. 6.
   Add the egg noodles to the soup and cook according to package instructions, usually for about 8-10 minutes, until al dente.
7. 7.
   Taste the soup and adjust the seasoning if needed. Remove the bay leaf.
8. 8.
   Serve the Greek-style Chicken and Noodle Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chicken — For a richer flavor, use bone-in chicken pieces. Remove the skin before cooking to reduce the fat content.
• Lemon — Use freshly squeezed lemon juice for the best taste.
• Dried herbs — If you prefer, you can use fresh oregano and thyme instead of dried. Double the amount if using fresh herbs.

Tips & Tricks

• To add a Greek twist, sprinkle some crumbled feta cheese on top of the soup before serving.
• For a heartier meal, serve the soup with a side of warm pita bread.
• If you prefer a thicker soup, you can add a tablespoon of cornstarch mixed with water to the pot during the last few minutes of cooking.
• Feel free to add additional vegetables like zucchini or bell peppers for extra flavor and nutrition.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Serving advice

Serve the Greek-style Chicken and Noodle Soup in deep bowls, allowing the flavors to meld together. Accompany it with a slice of crusty bread for a satisfying meal.

Presentation advice

Garnish the soup with a sprinkle of fresh parsley to add a pop of color. Serve it with a lemon wedge on the side for squeezing over the soup, enhancing the citrusy flavors.