Epirus's Lemony Pulled Chicken Soup
Epirus's Lemony Pulled Chicken Soup is inspired by the legendary soup kitchen inside Athens Central Market, where pots of steaming broth feed market workers, night owls, and hungry travelers from early morning on. In Athens: Food, Stories, Love, this recipe captures that old-school Athenian soul food in a lighter, lemony chicken soup that is easy enough for weeknights yet special enough to serve guests. Simmered chicken, vegetables, Greek extra-virgin olive oil, and fresh lemon come together in a pulled-chicken soup that feels both restorative and deeply nostalgic for anyone who loves Athens and traditional Greek cuisine.
Ingredients
- Ingredients
- 1 5-pound chicken, cut into large pieces, skin removed if desired
- 3 carrots 1 left whole and 2 peeled and chopped
- 2 onions 1 left whole and 1 minced
- 1 garlic clove peeled
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 6 tablespoons extra-virgin Greek olive oil divided
- 1 large potato peeled and diced
- 1 celery stalk trimmed and finely chopped
- Strained juice of 1 lemon
- 1 cup chopped fresh flat-leaf parsley
Instructions
- Instructions
- Place the chicken, whole carrot, whole onion, garlic clove, and bay leaf in a large pot. Pour in enough water to cover by 3 inches and bring to a boil over medium-high heat. Season lightly with salt and pepper. Turn the heat down to a gentle simmer, cover partially, and cook for about 1½ hours, or until the chicken is falling off the bones.
- Remove the chicken pieces and vegetables with a slotted spoon and set aside. Discard the vegetables and bay leaves. Let the chicken cool until you can handle it, then shred or pull the meat into thin threads; discard the skin and bones. Strain the broth through a fine-mesh sieve or cheesecloth-lined colander into a bowl.
- Wipe the pot dry, but don't wash it. Add 2 tablespoons of the olive oil and heat over medium heat. Add the chopped carrots, minced onion, potato, and celery, cover, and cook, stirring on occasion, until softened and translucent, about 8 minutes. Return the shredded chicken to the pot and pour the broth back in. Simmer for 45 minutes, or until the vegetables are very soft.
- Whisk together the remaining 4 tablespoons olive oil and the lemon juice and stir that into the soup. Season to taste with additional salt and pepper, stir in the parsley, and serve.
Notes
Greek Chicken Soup, Athens & Epirus
- This Greek lemony pulled chicken soup is inspired by Epirus, the beloved soup restaurant tucked inside Athens Central Market, famous for its daily pots of comforting meat and vegetable soups.
- You will also find this Epirus-style chicken soup featured in my cookbook Athens: Food, Stories, Love, which celebrates classic and modern recipes from neighborhoods all over Athens.
- For an even more intensely Athenian flavor, serve the soup with extra lemon wedges, good Greek extra-virgin olive oil, and crusty country bread, just as locals enjoy their market soups.
- This recipe is a great make-ahead Greek comfort food; the shredded chicken and broth keep well, and the flavors deepen overnight, making it perfect for meal prep and cozy weeknight dinners.
- Pair this lemony chicken soup with a simple Greek salad or seasonal vegetable mezze for a complete Mediterranean diet–friendly meal rooted in the flavors of Athens.
- Chicken Soup with Trahana – A rustic Greek comfort soup featuring trahana (cracked wheat pasta)
- Protoyiahni: Tomato Chicken Noodle Soup – A classic Athenian favorite with tomato, chicken, and egg noodles
- Easy Avgolemono Soup: Greek Lemony Chicken Soup – The traditional lemon-egg soup that defines Greek comfort food
Tried this recipe?Let us know how it was!