Food, Inspiration, Recipes

Greek Lemon Chicken Soup


  • 2 tablespoons olive oil
  • 1 white onion, diced
  • 1/2 bulb fennel, thinly sliced (reserve fennel fronds)
  • 7 garlic cloves, thinly sliced
  • 1 preserved lemon, finely chopped
  • 2 litres chicken stock
  • 1 rotisserie chicken
  • 2 x tins of chickpeas
  • Tarragon to garnish
  • Fennel fronds to garnish
  • 1 lemon, juiced
  • 225g Greek yoghurt


In a large Signature Round Casserole set over medium heat, heat olive oil. Add the onion and fennel and cook until translucent, about 5 to 8 minutes. Add garlic and stir until fragrant, about 1 minute. Add the preserved lemon and stir until evenly incorporated. Add all of the chicken stock and bring to a boil, then immediately lower to a simmer.

Remove meat from half of the rotisserie chicken and tear into bite-sized pieces (reserve remaining chicken for later use). Add the chicken and chickpeas to simmering liquid and cook until evenly heated, about 5 to 10 minutes. Season to taste.

Before serving, garnish with one sprig tarragon and one fennel frond. Top with a dash of lemon juice and a dollop of Greek yoghurt.