25+ Traditional Greek Soup Recipes to Warm Your Soul

Greek cuisine is known for its vibrant flavors, wholesome ingredients, and the ability to bring comfort with every bite.

When the weather cools down or you’re simply craving something hearty and satisfying, a bowl of Greek soup can be the perfect solution.

From hearty lentil soups to rich, tomato-based broths, Greek soups are a treasure trove of flavors that combine vegetables, legumes, meats, and aromatic herbs, creating dishes that are as nourishing as they are delicious.

Whether you’re vegan, vegetarian, or a lover of classic Greek flavors, these 25+ Greek soup recipes will inspire you to cook up a delicious bowl of comfort that warms both body and soul.

Greek soups are perfect for any occasion, whether you’re looking for a quick, light meal or a deeply satisfying dish to share with loved ones.

With fresh ingredients like olive oil, garlic, onions, tomatoes, and a variety of beans, grains, and leafy greens, Greek soups are versatile and adaptable to your taste preferences.

So, get ready to dive into the rich world of Greek soups, where every recipe tells a story of tradition, family, and the heart of Mediterranean cooking.

25+ Traditional Greek Soup Recipes to Warm Your Soul

Greek soups embody the spirit of Mediterranean comfort food, blending fresh, wholesome ingredients with time-honored cooking techniques.

From simple vegetable broths to hearty stews, there’s a Greek soup recipe for every palate and season.

Whether you’re enjoying a bowl as a light lunch or serving it as the main course, these soups are sure to satisfy.

As you explore the diverse world of Greek soups, you’ll discover new flavors, textures, and ingredients that will inspire your culinary creativity.

So, grab your pot, gather your ingredients, and let the flavors of Greece fill your kitchen with warmth and deliciousness. Enjoy!

Greek Lentil Soup (Fakes Soupa)

Greek Lentil Soup, known as “Fakes Soupa,” is a wholesome, hearty, and vegan-friendly dish. It’s a staple in Greek cuisine, often prepared with a blend of lentils, vegetables, and olive oil, making it a perfect meal for colder months or a light, nutritious lunch. The dish is rich in fiber, iron, and plant-based protein, offering a filling and satisfying meal that’s both healthy and delicious.

Ingredients:

• 1 ½ cups brown or green lentils, rinsed
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth or water
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper to taste
• 1 tbsp red wine vinegar (optional)
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are soft.
2. Stir in the lentils, diced tomatoes, vegetable broth, oregano, and bay leaf. Bring the mixture to a boil.
3. Reduce the heat and let the soup simmer, partially covered, for about 40 minutes or until the lentils are tender.
4. Season with salt and pepper to taste. If desired, add a splash of red wine vinegar to brighten the flavors.
5. Remove the bay leaf before serving. Garnish with fresh parsley and serve with crusty bread.

Greek Lentil Soup is a nourishing, hearty, and vibrant dish that perfectly embodies the essence of Greek home cooking. The mix of tender lentils, fresh vegetables, and olive oil creates a soup that’s not only comforting but also packed with essential nutrients. The optional red wine vinegar adds a hint of tanginess that balances the flavors, making it even more delightful. Serve it as a filling lunch or as part of a Mediterranean feast—it’s a recipe that everyone will love, regardless of dietary preferences.

Greek Avgolemono Soup (Chicken Lemon Soup)

Avgolemono is a classic Greek soup known for its creamy texture and bright, zesty lemon flavor. It’s traditionally made with chicken, rice, or orzo, combined with a rich egg-lemon sauce that gives it a velvety consistency. This comforting soup is both light and satisfying, making it perfect for any time of the year, especially when you’re looking for a warm, soothing bowl to brighten your day.

Ingredients:

• 1 whole chicken (about 3 lbs), cut into parts
• 1 cup rice (or orzo pasta)
• 1 large onion, quartered
• 2 garlic cloves, smashed
• 1 carrot, peeled and cut into chunks
• 2 celery stalks, cut into chunks
• 12 cups water
• Salt and pepper to taste
• 2 large eggs
• 1/4 cup freshly squeezed lemon juice (about 2 lemons)
• Fresh dill for garnish

Instructions:

1. In a large pot, add the chicken pieces, onion, garlic, carrot, celery, and water. Bring it to a boil over medium-high heat, skimming off any foam that rises to the surface.
2. Reduce the heat to low, cover, and simmer for 1-1.5 hours until the chicken is fully cooked and tender.
3. Remove the chicken from the pot and set it aside to cool. Strain the broth to remove the vegetables and aromatics, then return the broth to the pot.
4. Add the rice (or orzo) to the broth and cook according to the package instructions until tender.
5. While the rice is cooking, whisk the eggs in a bowl until frothy. Gradually add the lemon juice while whisking.
6. Once the rice is cooked, slowly add a ladle of the hot broth into the egg-lemon mixture, stirring constantly to temper the eggs. Then slowly pour the egg mixture back into the pot, stirring gently until the soup thickens.
7. Shred the cooked chicken and add it back to the soup. Season with salt and pepper to taste.
8. Serve the soup hot, garnished with fresh dill.

Avgolemono soup is the epitome of comfort and sophistication, offering a balance of savory chicken, tender rice, and the refreshing burst of lemon. The creamy egg-lemon sauce ties the ingredients together beautifully, creating a soup that’s both rich and light. This recipe is ideal for a cozy dinner or as a nourishing meal when you’re feeling under the weather. Its subtle flavors and silky texture make it a perfect introduction to Greek cuisine or a beloved family favorite.

Greek Fasolada (Greek Bean Soup)

Fasolada is often referred to as the “national dish of Greece” and is a perfect example of how simple ingredients can create a deeply satisfying meal. This Greek bean soup is made with tomatoes, olive oil, and a variety of vegetables, creating a flavorful, hearty dish that’s vegan-friendly and packed with nutrients. It’s a classic comfort food that’s perfect for any time of the year, offering a balance of flavors that reflect the Mediterranean lifestyle.

Ingredients:

• 1 ½ cups dried white beans (such as cannellini or Great Northern), soaked overnight
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth or water
• ¼ cup olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Drain and rinse the soaked beans. In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables begin to soften.
2. Add the diced tomatoes, vegetable broth, beans, oregano, thyme, and bay leaf to the pot. Bring it to a boil, then reduce the heat and let the soup simmer for about 1-1.5 hours, or until the beans are tender.
3. Season with salt and pepper to taste. If the soup is too thick, you can add more water or broth to reach your desired consistency.
4. Serve the soup hot, garnished with fresh parsley and a drizzle of olive oil.

Fasolada is a simple yet flavorful Greek bean soup that embodies the essence of Mediterranean cuisine—fresh ingredients, bold flavors, and a nourishing, heartwarming dish. The combination of beans, vegetables, and olive oil makes this soup not only tasty but also packed with fiber and protein, providing a healthy and satisfying meal. Whether enjoyed as a main course or paired with crusty bread, Fasolada is a timeless Greek dish that will bring comfort to your table.

Greek Chicken Soup with Vegetables (Kotosoupa)

Kotosoupa, a Greek chicken and vegetable soup, is a comforting and nourishing dish that’s perfect for a cold day or when you’re craving something light yet filling. The combination of tender chicken, flavorful vegetables, and a rich broth creates a heartwarming soup that can be easily customized with your favorite vegetables. This soup is both light and satisfying, making it a wonderful choice for lunch or dinner.

Ingredients:

• 1 whole chicken (about 3-4 lbs), cut into parts
• 2 large carrots, peeled and sliced
• 2 celery stalks, chopped
• 1 onion, quartered
• 2 garlic cloves, smashed
• 2 medium potatoes, peeled and chopped
• 6 cups chicken broth
• 1 bay leaf
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/4 cup fresh lemon juice
• Fresh parsley for garnish

Instructions:

1. In a large pot, add the chicken, carrots, celery, onion, garlic, potatoes, chicken broth, bay leaf, and thyme. Bring the mixture to a boil over medium-high heat.
2. Reduce the heat to low, cover, and simmer for about 1 to 1.5 hours, until the chicken is fully cooked and tender.
3. Remove the chicken from the pot and set it aside to cool. Strain the broth to remove the vegetables and aromatics, then return the broth to the pot.
4. Shred the cooked chicken and add it back to the pot with the broth. Season with salt and pepper to taste.
5. Stir in the fresh lemon juice and adjust the seasoning as needed.
6. Serve the soup hot, garnished with fresh parsley.

Kotosoupa is a comforting and versatile dish that brings together the nourishing qualities of chicken and vegetables, making it a perfect choice for any season. The combination of tender chicken, fresh vegetables, and a tangy lemon finish creates a balanced and flavorful broth that is both soothing and satisfying. Whether served as a main course or alongside a fresh salad, this Greek chicken soup is sure to become a family favorite, offering both comfort and nutrition in each spoonful.

Greek Tomato Soup (Soudzouk Loukoum)

Greek Tomato Soup is a fresh, tangy, and smooth dish, perfect for a light meal or a starter. This classic soup is made from ripe tomatoes, herbs, and olive oil, offering a simple yet delicious combination of flavors. It’s especially refreshing when served with a drizzle of olive oil and a sprinkle of fresh herbs, making it a vibrant addition to any Mediterranean-inspired menu.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 8 ripe tomatoes, chopped
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp sugar (optional)
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
2. Add the fresh tomatoes, canned tomatoes, vegetable broth, oregano, and sugar (if using). Bring the mixture to a boil.
3. Reduce the heat and let the soup simmer for about 30 minutes, stirring occasionally, until the tomatoes are tender and the flavors have melded together.
4. Use an immersion blender to blend the soup until smooth, or transfer to a regular blender in batches.
5. Season with salt and pepper to taste, and adjust the consistency by adding more broth if needed.
6. Serve the soup hot, garnished with fresh basil or parsley and a drizzle of olive oil.

Greek Tomato Soup offers a simple, fresh, and tangy flavor profile that is both satisfying and light. The combination of ripe tomatoes and herbs brings out the essence of Mediterranean cooking, while the smooth texture adds richness to every spoonful. It’s a versatile dish that can be enjoyed as an appetizer or a main course, and the addition of fresh herbs and olive oil elevates its flavors. Perfect for those looking for a fresh, comforting soup, this Greek Tomato Soup is sure to become a staple in your kitchen.

Greek Bean and Spinach Soup (Fasolaki Me Spanaki)

Fasolaki Me Spanaki is a traditional Greek bean and spinach soup that’s hearty, healthy, and full of Mediterranean flavors. Packed with fiber-rich beans, tender spinach, and a tangy lemon dressing, this soup is perfect for a light lunch or as part of a larger meal. It’s a vegan and gluten-free dish that embodies the essence of Greek comfort food while also being nutritious and satisfying.

Ingredients:

• 1 ½ cups dried white beans (such as cannellini or navy beans), soaked overnight
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 4 cups vegetable broth or water
• 1 can (14.5 oz) diced tomatoes
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1 bay leaf
• 6 cups fresh spinach, washed and chopped
• Salt and pepper to taste
• 1/4 cup fresh lemon juice
• Fresh parsley for garnish

Instructions:

1. Drain and rinse the soaked beans. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the soaked beans, vegetable broth, diced tomatoes, oregano, cumin, and bay leaf to the pot. Bring the mixture to a boil.
3. Reduce the heat and simmer for about 1-1.5 hours, or until the beans are tender.
4. Add the chopped spinach to the pot and cook for an additional 5-7 minutes until the spinach wilts.
5. Season the soup with salt and pepper to taste. Stir in the fresh lemon juice to add a refreshing tang.
6. Serve the soup hot, garnished with fresh parsley.

Fasolaki Me Spanaki is a wholesome, filling, and vibrant Greek soup that perfectly combines the earthy flavors of beans with the fresh, leafy goodness of spinach. The addition of lemon juice brightens the soup, making it feel fresh and light, while the rich broth provides a deep and satisfying taste. This soup is not only delicious but also packed with nutrients, making it a great option for a healthy meal. Whether enjoyed as a main course or paired with a side of crusty bread, this Greek bean and spinach soup is a delicious way to experience the flavors of the Mediterranean.

Greek Lentil Soup (Fakes Soupa)

Fakes Soupa, or Greek Lentil Soup, is a hearty and nutritious dish that perfectly embodies Greek home cooking. Made with earthy lentils, olive oil, vegetables, and a handful of aromatic herbs, this soup is both filling and comforting. Often served with a side of crusty bread and a splash of vinegar, Fakes Soupa is a staple in Greek households, loved for its simplicity and rich flavor. It’s a great option for a meatless meal, making it both vegan and gluten-free.

Ingredients:

• 1 ½ cups dried brown or green lentils, rinsed
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth or water
• 1 tsp dried oregano
• 1 bay leaf
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste
• Fresh parsley or oregano for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery, and sauté for about 5 minutes until the vegetables start to soften.
2. Add the lentils, diced tomatoes, vegetable broth, oregano, and bay leaf. Stir to combine.
3. Bring the soup to a boil, then reduce the heat and let it simmer uncovered for about 40-45 minutes, or until the lentils are tender.
4. Season the soup with salt, pepper, and red wine vinegar. Stir well and adjust the seasoning as needed.
5. Serve the soup hot, garnished with fresh parsley or oregano.

Fakes Soupa is a filling, flavorful, and wholesome soup that brings out the natural goodness of lentils and vegetables. The slight tang from the red wine vinegar adds an extra layer of flavor, while the herbs and olive oil make it rich and aromatic. This soup is perfect for anyone looking for a hearty and healthy meal, and it’s a great option for those following plant-based or gluten-free diets. Whether served as a main course or as a starter, this Greek lentil soup is sure to leave you feeling satisfied and nourished.

Greek Fish Soup (Kakavia)

Kakavia, a traditional Greek fish soup, is a simple yet flavorful dish that uses the freshest fish to create a rich, savory broth. Known as the “fisherman’s soup,” Kakavia is a staple along Greece’s coastal regions, where it’s often made with a mix of fresh catch. The soup combines a delicate fish stock with tomatoes, vegetables, and herbs, making it both light and satisfying. It’s perfect for seafood lovers who want a taste of the Mediterranean sea in every spoonful.

Ingredients:

• 2 lbs mixed fresh fish (such as red snapper, bass, or grouper)
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 medium potatoes, peeled and chopped
• 2 carrots, peeled and chopped
• 2 tomatoes, chopped
• 6 cups water or fish stock
• 1 tsp dried oregano
• 1 bay leaf
• ½ cup olive oil
• Salt and pepper to taste
• 2 tbsp fresh lemon juice
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté for about 5 minutes until softened.
2. Add the potatoes, carrots, tomatoes, water (or fish stock), oregano, and bay leaf to the pot. Bring to a boil.
3. Reduce the heat and simmer for about 20 minutes, until the vegetables are tender.
4. Add the fish to the pot and cook for another 10-15 minutes, until the fish is fully cooked and flakes easily.
5. Remove the fish from the pot, discard any bones, and break the fish into chunks.
6. Return the fish to the soup, and season with salt, pepper, and fresh lemon juice.
7. Serve the soup hot, garnished with fresh parsley.

Kakavia is a quintessential Greek dish that captures the essence of Mediterranean flavors with its delicate fish broth and rich combination of vegetables and herbs. The soup is light but satisfying, with the fresh fish providing both texture and depth. The addition of lemon juice brightens the broth, giving it a refreshing edge that complements the natural sweetness of the fish. This Greek fish soup is perfect for seafood enthusiasts and offers a taste of Greece’s coastal culinary tradition. Whether enjoyed on a chilly day or as a special occasion meal, Kakavia is sure to bring the flavors of the Mediterranean right to your table.

Greek Bean Soup with Tomato (Fasolada)

Fasolada, often referred to as the “national soup of Greece,” is a hearty bean soup made with tomatoes, olive oil, and a variety of vegetables. This vegan and gluten-free dish is packed with fiber and protein, making it a wholesome and satisfying meal. It’s a popular comfort food in Greek cuisine, enjoyed year-round for its filling nature and delicious, rich flavor. Fasolada is perfect for those seeking a healthy and traditional Greek soup.

Ingredients:

• 1 ½ cups dried cannellini or kidney beans, soaked overnight
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth or water
• 1 tsp dried oregano
• 1 bay leaf
• 3 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Drain and rinse the soaked beans. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the onion, garlic, carrots, and celery, and sauté for about 5 minutes until the vegetables soften.
2. Add the beans, diced tomatoes, vegetable broth, oregano, and bay leaf. Stir to combine.
3. Bring the soup to a boil, then reduce the heat and simmer uncovered for about 1-1.5 hours, or until the beans are tender.
4. Stir in the remaining olive oil, and season the soup with salt and pepper to taste.
5. Serve the soup hot, garnished with fresh parsley.

Fasolada is a flavorful, hearty, and nourishing Greek bean soup that perfectly captures the spirit of traditional Mediterranean cuisine. The combination of tender beans, vibrant vegetables, and rich tomatoes makes this soup not only filling but also satisfying. The generous use of olive oil provides a smooth, flavorful base, while the oregano and bay leaf infuse the soup with aromatic Mediterranean notes. Fasolada is a perfect choice for a nutritious, comforting meal and is great for vegan and gluten-free diets. Whether served with crusty bread or enjoyed on its own, this classic Greek soup is sure to be a crowd-pleaser.

Greek Chicken Soup (Kotosoupa)

Kotosoupa, a traditional Greek chicken soup, is the ultimate comfort food, loved for its simplicity and rich, soothing flavor. Often made with tender chicken, vegetables, and a fragrant broth, this soup is typically thickened with an egg-lemon mixture called avgolemono, which adds a velvety smooth texture and a tangy, refreshing flavor. Kotosoupa is a versatile dish that can be enjoyed year-round and is especially comforting when you’re under the weather or looking for something nourishing.

Ingredients:

• 2 lbs chicken (bone-in, skin-on pieces such as thighs or drumsticks)
• 1 onion, quartered
• 2 garlic cloves, smashed
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 bay leaf
• 6 cups chicken broth or water
• 1 ½ cups orzo or rice
• Salt and pepper to taste

For the avgolemono (egg-lemon sauce):

• 2 large eggs
• 2 tbsp fresh lemon juice
• ½ cup of the hot broth from the soup

Instructions:

1. In a large pot, add the chicken, onion, garlic, carrots, celery, bay leaf, and chicken broth or water. Bring to a boil.
2. Reduce the heat and simmer for about 45 minutes, or until the chicken is fully cooked and the vegetables are tender.
3. Remove the chicken from the pot and set it aside to cool slightly. Remove the bay leaf and discard.
4. Add the orzo or rice to the pot and cook for about 10 minutes, or until tender.
5. Meanwhile, remove the skin and bones from the chicken and shred the meat into bite-sized pieces.
6. In a separate bowl, whisk the eggs and lemon juice together. Slowly add the hot broth from the soup to the egg-lemon mixture, a little at a time, whisking constantly to temper the eggs.
7. Gradually pour the egg-lemon mixture back into the pot, stirring constantly to thicken the soup.
8. Add the shredded chicken back to the pot, stir well, and season with salt and pepper to taste.
9. Serve the soup hot, with extra lemon wedges on the side.

Kotosoupa is the perfect Greek chicken soup, combining comforting, tender chicken and hearty vegetables with the smooth richness of the avgolemono. The addition of lemon gives the soup a refreshing and tangy touch, while the egg mixture adds a silky texture. This soup is not only nourishing but also incredibly satisfying, making it a go-to dish for any occasion. Whether served on a chilly day or as a special family meal, Kotosoupa is a beloved Greek classic that’s sure to warm your soul.

Greek Meatball Soup (Soutzouk Loukoum)

Soutzouk Loukoum is a delicious Greek meatball soup that’s hearty, flavorful, and aromatic. Unlike typical meatball soups, these Greek meatballs are spiced with cumin, cinnamon, and parsley, which gives them a unique Mediterranean flair. The soup is made with a rich tomato-based broth, adding depth to the already flavorful meatballs. This comforting soup is a perfect meal for cooler months, offering a satisfying combination of spices, tender meatballs, and a fragrant broth.

Ingredients:

• 1 lb ground beef or lamb
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• ½ cup breadcrumbs
• 1 egg
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 2 tbsp olive oil
• 1 can (14.5 oz) diced tomatoes
• 4 cups beef or chicken broth
• 1 bay leaf

Instructions:

1. In a large bowl, combine the ground beef or lamb, onion, garlic, breadcrumbs, egg, cumin, cinnamon, parsley, salt, and pepper. Mix everything together until well combined.
2. Form the mixture into small meatballs, about 1 inch in diameter.
3. In a large pot, heat the olive oil over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove the meatballs from the pot and set aside.
4. In the same pot, add the diced tomatoes and broth, stirring to combine. Add the bay leaf.
5. Return the meatballs to the pot, bring to a simmer, and cook for 20-25 minutes, or until the meatballs are cooked through and the broth has developed a rich flavor.
6. Serve the soup hot, garnished with fresh parsley or a sprinkle of grated cheese if desired.

Soutzouk Loukoum is a unique and flavorful Greek meatball soup that brings together an exciting blend of spices and tender meatballs in a savory tomato broth. The cinnamon and cumin in the meatballs provide an exotic touch, while the tomato-based soup complements the flavors beautifully. This dish is perfect for anyone looking to try a different take on traditional meatball soups and is sure to delight with its rich, satisfying flavors. It’s a great option for a filling family meal or when you’re craving something hearty and flavorful.

Greek Avgolemono Soup with Rice (Kotosoupa Avgolemono)

Avgolemono soup is a beloved Greek dish made with chicken, rice, and a velvety egg-lemon sauce. The combination of tender chicken and rice in a smooth, tangy broth makes it the ultimate comfort food. This version of the soup, Kotosoupa Avgolemono, is made with chicken and rice, and it’s thickened with the signature egg-lemon sauce that gives it a creamy texture and refreshing flavor. It’s the ideal meal for any occasion, whether as a light lunch, dinner, or a way to use leftover chicken.

Ingredients:

• 2 lbs chicken (bone-in, skin-on pieces)
• 1 ½ cups rice (short-grain or medium-grain)
• 6 cups chicken broth or water
• 2 large eggs
• 2 tbsp fresh lemon juice
• 1 onion, quartered
• 2 garlic cloves, smashed
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, combine the chicken, onion, garlic, and chicken broth. Bring to a boil over medium-high heat.
2. Reduce the heat and simmer for about 40-45 minutes, or until the chicken is fully cooked.
3. Remove the chicken from the pot, and discard the onion and garlic. Set the chicken aside to cool, then remove the bones and skin, shredding the meat into bite-sized pieces.
4. Add the rice to the pot and cook for 10-12 minutes, or until the rice is tender.
5. In a separate bowl, whisk the eggs and lemon juice together. Slowly ladle some of the hot broth into the egg mixture, a little at a time, while whisking continuously to temper the eggs.
6. Gradually pour the egg-lemon mixture into the soup, stirring constantly until the soup thickens and becomes creamy.
7. Return the shredded chicken to the pot and season with salt and pepper.
8. Serve the soup hot, garnished with fresh parsley.

Kotosoupa Avgolemono is the ultimate Greek comfort food. The creamy, tangy egg-lemon sauce perfectly balances the rich chicken and rice, creating a soup that’s both satisfying and refreshing. This soup is not only delicious but also versatile, perfect for using up leftover chicken or for a comforting meal when you need a little pick-me-up. Its velvety texture and bright lemon flavor make it a standout dish in Greek cuisine. Enjoy it on a cold day or whenever you’re craving something hearty and nourishing.

Greek Lentil Soup (Fakes Soupa)

Fakes Soupa, or Greek lentil soup, is a wholesome and satisfying dish that is both nutritious and flavorful. Made with simple ingredients like lentils, tomatoes, onions, and olive oil, it is a staple of Greek home cooking. The soup is naturally vegan, hearty, and high in protein and fiber, making it a great option for a light yet filling meal. The addition of vinegar and herbs gives this soup a tangy and aromatic depth, while the rich olive oil enhances its savory flavors.

Ingredients:

• 1 ½ cups dried lentils (green or brown)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 carrot, peeled and diced
• 1 celery stalk, diced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth or water
• 2 tbsp olive oil
• 1 bay leaf
• 1 tsp dried oregano
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Instructions:

1. Rinse the lentils under cold water to remove any debris. Set aside.
2. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrot, and celery, sautéing for 5-7 minutes until softened.
3. Add the lentils, diced tomatoes, vegetable broth, bay leaf, and oregano to the pot. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 35-40 minutes, or until the lentils are tender.
5. Once the lentils are cooked, add the red wine vinegar and season with salt and pepper to taste.
6. Remove the bay leaf and serve the soup hot, with extra olive oil drizzled on top, if desired.

Fakes Soupa is a perfect example of Greek comfort food that is both nutritious and delicious. The combination of lentils with aromatic vegetables, rich tomato, and the slight tang of vinegar creates a deep, satisfying flavor profile that is sure to please. This soup is a wonderful vegan option, packed with protein and fiber, and is incredibly versatile – you can easily adjust the seasoning or add herbs to suit your tastes. Whether served as a main dish or alongside a crusty piece of bread, this lentil soup is a healthy and hearty choice for any meal.

Greek Bean Soup (Fasolada)

Fasolada is often referred to as the national dish of Greece and is a comforting and hearty bean soup made with tomatoes, olive oil, and vegetables. This soup is typically made with dried white beans such as kidney beans or cannellini beans, which are slow-cooked to perfection in a savory, slightly tangy broth. The addition of vegetables like carrots, celery, and onions, along with the fragrant olive oil, garlic, and herbs, makes this soup a wholesome and flavorful meal. Fasolada is vegan, packed with protein, and perfect for those seeking a satisfying and nutritious dish.

Ingredients:

• 2 cups dried white beans (such as cannellini or kidney beans)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 carrot, peeled and diced
• 2 celery stalks, diced
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth or water
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Rinse the beans and soak them in water overnight. Drain and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrot, and celery, and sauté for about 5-7 minutes, until softened.
3. Add the soaked beans, diced tomatoes, vegetable broth, oregano, and bay leaf. Stir to combine.
4. Bring the soup to a boil, then reduce the heat to low and simmer, covered, for about 1 hour or until the beans are tender.
5. Once the beans are cooked, remove the bay leaf and season with salt and pepper to taste.
6. Serve the soup hot, garnished with fresh parsley and an extra drizzle of olive oil, if desired.

Fasolada is the epitome of Greek home-cooked comfort food. Its combination of tender beans, vegetables, and fragrant herbs creates a satisfying, hearty dish that is both filling and nourishing. The simplicity of this soup is what makes it so special – using just a few key ingredients, the flavors meld together beautifully, and the slow-cooking process allows the beans to absorb the rich flavors of the broth. Fasolada is perfect for a vegan or vegetarian meal and is sure to become a favorite for anyone who enjoys wholesome, delicious soups.

Greek Tomato Soup (Kokkinisto Soupa)

Kokkinisto Soupa is a classic Greek tomato soup that’s full of fresh, vibrant flavors. The soup is made with ripe tomatoes, olive oil, and herbs, resulting in a rich and tangy broth that’s perfect for a light yet comforting meal. This version often includes vegetables such as onions, garlic, and carrots, giving it a nice depth of flavor. The simplicity of the ingredients makes this soup incredibly versatile and easy to prepare, yet it’s packed with flavor. It’s perfect for all seasons and can be enjoyed as a starter or a main dish.

Ingredients:

• 4 large ripe tomatoes, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 carrot, peeled and diced
• 2 tbsp olive oil
• 4 cups vegetable broth or water
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and carrot, sautéing for 5-7 minutes until softened.
2. Add the chopped tomatoes and cook for another 5 minutes, allowing the tomatoes to break down and release their juices.
3. Add the vegetable broth or water, oregano, salt, and pepper. Stir to combine and bring to a boil.
4. Reduce the heat to low and simmer for 20-25 minutes, allowing the flavors to meld and the soup to thicken slightly.
5. Using an immersion blender or regular blender, puree the soup until smooth, or leave it chunky if you prefer texture.
6. Serve the soup hot, garnished with fresh basil or parsley.

Kokkinisto Soupa is a beautiful example of Greek simplicity at its finest. The combination of ripe tomatoes, aromatic herbs, and rich olive oil creates a hearty and tangy soup that’s both satisfying and refreshing. Its versatility makes it perfect for any occasion, whether you’re looking for a light meal or a comforting starter. This Greek tomato soup is naturally vegan, and its fresh ingredients allow you to enjoy the pure, vibrant taste of the tomatoes. Serve it with crusty bread or a drizzle of olive oil for a truly delightful meal.

Note: More recipes are coming soon!