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I’m a huge fan of soups during colder months. This Greek chicken stew recipe is just what the doctor ordered! The chicken soup has a touch of lemon and is filled with a bit of creaminess and lots of delicious and nutritious filling vegetables. You won’t be disappointed when you whip up this warm and savory stew recipe for your friends and family!
To make this Greek-inspired soup recipe you will need the following wholesome ingredients: boneless chicken thighs, onion powder, garlic powder, olive oil, onion, carrots, celery, mushrooms (mushrooms may reduce your risk of cancer), fresh garlic, flour, low-sodium chicken broth, potatoes, dried Italian seasoning, a lemon for juicing, heavy cream or half and half, feta cheese (feta may be the healthiest cheese in the world) and optional olive oil and fresh parsley for serving.
Serve this hearty chicken and vegetable stew for lunch or dinner with your favorite side dishes. We like a warm piece of sourdough bread on the side.
Cuisine: Greek / Mediterranean
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8
Ingredients
1 3/4 pounds boneless skinless chicken thighs, cut into bite-sized pieces
1 teaspoon onion powder
1 teaspoon garlic powder
3 tablespoons olive oil (divided)
1 large onion, diced
4 large carrots, sliced
4 celery stalks, sliced
8 ounces baby bella mushrooms, sliced
5 cloves garlic, roughly chopped or minced
3 tablespoons flour
4 – 5 cups low-sodium chicken broth (start with 4 and add more if needed)1 medium
1 Yukon gold potato, large dice
1 teaspoon Italian seasoning
1/2 – 1 lemon, juiced
1/4 cup heavy cream or half and half
4 ounces feta cheese, crumbled
olive oil, fresh parsley and freshly ground pepper, for serving (optional)
Recipe Notes
For a gluten-free dinner, use gluten-free flour.Instead of a Yukon gold potato, you could use red, white or even russet. I prefer Yukon gold because of their buttery flavor.
Store any leftovers in an airtight container in the fridge. Reheat on the stovetop over low heat or in the microwave.
Here’s how to make it:
Place a large dutch oven or soup pot on medium-high with 1 tablespoon of olive oil. Add the chicken, onion powder, garlic powder and a good pinch of salt. (Remember, you can always add more salt if you desire once the stew is cooked.)
Cook the chicken for about 6 to 8 minutes, flipping it over halfway through. You want the chicken browned, but it won’t be cooked through. Remove the chicken to a plate and set to the side.
Add the remaining 2 tablespoons of olive oil to the pot. Add the onions, carrots and celery. Stir and cook for 5 minutes.
Add the mushrooms and sauté for another 5 minutes.
Add the garlic and stir for 30 seconds.
Add the flour and mix it into the ingredients.
Add back the cooked chicken pieces, chicken broth, potatoes, Italian seasonings and a pinch of salt and pepper. Bring the mixture to a boil and then cover, reduce heat to a simmer and cook for about 20 minutes, or until the potatoes are fork tender.
Turn off heat and add the cream and lemon juice. Taste to see if more seasonings or lemon juice is needed.
Serve by placing crumbles of feta into the bottom of your soup bowl.
Ladle the soup over the top. Sprinkle with any of the optional toppings and fresh bread, if desired. Enjoy!
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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Dining and Cooking