The Fastest Homemade Chicken Soup You Can Make
The FASTEST Homemade Chicken Soup You Can Make is a easy Greek-American recipe that serves 4. 610 calories per serving. Recipe by Brian Lagerstrom on YouTube.
Prep: 5 min | Cook: 16 min | Total: 30 min
Cost: $26.93 total, $6.73 per serving
Ingredients
- 1/4 cup Olive Oil (extra virgin, for sautéing)
- 600 g Frozen Mirepoix (pre‑cut carrots, onions, celery; 2 bags)
- 1/2 tsp Salt (strong pinch)
- 1 tsp Garlic Powder
- 1/2 tsp Ground Black Pepper
- 1/2 tsp Dried Oregano
- 75 g Better Than Bouillon Chicken Base (approximately 3 tbsp; dissolves easily)
- 2 L Chicken Stock (store‑bought, low‑sodium preferred)
- 150 g Orzo (dry pasta; can substitute rice or ramen noodles)
- 150 g Swiss Chard (stems removed, roughly diced)
- 1/2 tsp Turmeric
- 150 g Frozen Peas
- 450 g Rotisserie Chicken Meat (skin kept, roughly diced)
- 2 sprigs Fresh Dill (for garnish)
- 1 tbsp Lemon Juice (freshly squeezed)
- 1 tsp Olive Oil (for garnish) (green‑tasting, drizzle at end)
Instructions
Heat Pot and Add Oil
Place the heavy‑bottom pot over high heat. Once hot, pour in 1/4 cup olive oil and swirl to coat.
Time: PT30S
Temperature: high
Sauté Frozen Mirepoix
Add the 600 g frozen mirepoix and a strong pinch of salt. Stir and cook 2 minutes, or until the vegetables are fully thawed and beginning to soften.
Time: PT2M
Temperature: high
Add Aromatics
Sprinkle in garlic powder, black pepper, and dried oregano. Stir and fry another minute until fragrant and the oil is infused.
Time: PT1M
Temperature: medium‑high
Introduce Bouillon and Stock
Stir in the 75 g Better Than Bouillon chicken base, then pour in 2 L chicken stock. Bring the mixture to a gentle simmer.
Time: PT2M
Temperature: medium‑high
Cook Orzo
Add the 150 g orzo to the simmering broth. Cook according to package directions, about 7 minutes, stirring occasionally.
Time: PT7M
Temperature: medium
Add Swiss Chard
When the orzo has about 5 minutes left, stir in the diced Swiss chard. Cook until the greens are wilted and tender.
Time: PT2M
Temperature: medium‑low
Finish with Turmeric, Peas, and Chicken
Stir in turmeric, frozen peas, and the diced rotisserie chicken. Heat gently for 1 minute, just until the chicken is warmed through and peas are bright.
Time: PT1M
Temperature: low
Season and Garnish
Taste the soup and add a final pinch of salt if needed. Ladle into bowls, garnish each with dill, a grind of black pepper, a drizzle of green‑tasting olive oil, and a splash of fresh lemon juice.
Time: PT1M
Nutrition Facts
- Calories
- 610
- Protein
- 31 g
- Carbohydrates
- 40 g
- Fat
- 11 g
- Fiber
- 3 g
Dietary info: High Protein, Gluten, Dairy-Free, Nut-Free
Allergens: Wheat (orzo)
Ingredient Substitutions
- Instead of Olive Oil: Canola oil, Avocado oil
- Instead of Frozen Mirepoix: Fresh mirepoix (carrots, onions, celery)
- Instead of Salt: Kosher salt, Sea salt
- Instead of Garlic Powder: Fresh minced garlic
- Instead of Ground Black Pepper: White pepper
- Instead of Dried Oregano: Italian seasoning
- Instead of Better Than Bouillon Chicken Base: Chicken stock cubes, Other chicken bouillon
- Instead of Chicken Stock: Homemade chicken stock
- Instead of Orzo: Rice, Ramen noodles
- Instead of Swiss Chard: Fresh spinach, Kale
- Instead of Turmeric: Paprika for color
- Instead of Frozen Peas: Fresh peas (blanched)
- Instead of Rotisserie Chicken Meat: Boneless skinless chicken thighs (pre‑cooked)
- Instead of Fresh Dill: Fresh parsley
- Instead of Lemon Juice: White wine vinegar (less bright)
- Instead of Olive Oil (for garnish): Extra‑virgin olive oil
Equipment Needed
- Heavy‑Bottom Pot
- Measuring Cups and Spoons
- Chef's Knife
- Cutting Board
- Ladle or Large Spoon
Critical Steps — Do Not Skip
- Sauté the frozen mirepoix until fully thawed and softened.
- Bring the broth to a gentle simmer before adding orzo.
- Add the Swiss chard near the end to keep it vibrant.
- Heat the pre‑cooked chicken only briefly to avoid drying it out.
Chef Tips from the Video
- Use a high‑quality chicken bouillon for the deepest flavor without making a full stock.
- Leaving the skin on the rotisserie chicken adds richness and a subtle herb flavor.
- Finish with a drizzle of good olive oil and fresh lemon juice for brightness.
Troubleshooting
Soup is too salty.
Add an extra cup of water or unsalted stock, then re‑taste and adjust.
Orzo is mushy.
Cook orzo al dente (about 1 minute less) and drain any excess liquid before adding peas and chicken.
Greens are overcooked and lose color.
Add the chard only during the last 2 minutes of cooking.
Storage
Refrigerator: Store in airtight containers for 3–4 days.
Freezer: Freeze in portioned containers for up to 2 months (orzo may become softer).
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Pre‑measure spices and bouillon in a small bowl.
- Chop the Swiss chard and store in a zip‑top bag in the fridge.
- Use pre‑made rotisserie chicken; it can be shredded and kept refrigerated for 2 days.
Frequently Asked Questions
What is the cultural significance and history of Greek‑inspired chicken soup in Greek‑American cuisine?
Greek chicken soup, often called "Avgolemono" when finished with egg‑lemon sauce, has roots in traditional Greek home cooking where simple broth, rice or orzo, and greens provide comfort and nourishment. In the United States, Greek immigrants adapted the dish with readily available ingredients like rotisserie chicken and frozen vegetables, creating a quick, comforting version that still reflects the Mediterranean emphasis on lemon, olive oil, and fresh herbs.
What are the traditional regional variations of Greek chicken soup in Greece?
In Greece, chicken soup varies by region: the classic Avgolemono uses egg‑lemon emulsion; in the islands, rice or barley may replace orzo; some mountain areas add local greens like dandelion or wild spinach. The broth may be flavored with dill, oregano, or a splash of red wine vinegar, reflecting local produce and taste preferences.
How is Greek‑style chicken soup traditionally served in Greek households?
Traditionally, the soup is served hot in shallow bowls, garnished with a drizzle of extra‑virgin olive oil, a sprinkle of fresh dill or parsley, and a generous squeeze of lemon juice at the table. It is often accompanied by crusty bread or a side of feta cheese, making it a complete, comforting meal.
During which celebrations or occasions is chicken soup commonly enjoyed in Greek culture?
Chicken soup is a staple comfort food for everyday meals, but it is especially popular during cold winter months, after illness, and at family gatherings such as Easter brunches or religious holidays where a warm, nourishing broth is appreciated.
What makes this speed‑scratch chicken soup special compared to traditional Greek chicken soups?
The speed‑scratch version swaps time‑intensive homemade stock for high‑quality bouillon and uses frozen mirepoix and rotisserie chicken, cutting prep time to under 15 minutes while still delivering the bright lemon‑olive oil finish and aromatic herbs that define Greek chicken soup.
What are the authentic traditional ingredients for Greek chicken soup versus acceptable substitutes used in this recipe?
Authentic ingredients include fresh chicken, homemade chicken broth, orzo or rice, fresh greens (chard, spinach, or kale), lemon, olive oil, and herbs like dill or oregano. Acceptable substitutes in the speed‑scratch method are store‑bought stock, frozen mirepoix, rotisserie chicken, and frozen peas, all of which maintain flavor while saving time.
What other Greek dishes pair well with this speed‑scratch chicken soup?
Serve the soup alongside a Greek salad with tomatoes, cucumber, feta, and olives, or with a side of spanakopita (spinach‑feta phyllo pastry). A simple lemon‑herb roasted potatoes also complements the bright flavors of the soup.
What are the most common mistakes to avoid when making this speed‑scratch chicken soup?
Common mistakes include overcooking the orzo, which makes it mushy; adding the greens too early, causing them to lose color; and overheating the pre‑cooked rotisserie chicken, which can dry it out. Follow the timing steps and add the chicken only at the end to keep it tender.
Why does this recipe use frozen mirepoix instead of fresh vegetables?
Frozen mirepoix is pre‑cut and partially softened from the freezing process, which reduces sauté time and eliminates the need for knife work—ideal when you’re sick or short on time. It also provides consistent flavor and texture without sacrificing taste.
What does the YouTube channel Brian Lagerstrom specialize in?
The YouTube channel Brian Lagerstrom focuses on practical, time‑saving cooking techniques, often showcasing "speed scratch" methods that combine pre‑made ingredients with fresh components to create flavorful meals with minimal effort. Brian emphasizes clear, step‑by‑step tutorials for home cooks of all skill levels.
How does the YouTube channel Brian Lagerstrom's approach to Greek‑inspired cooking differ from other Greek cooking channels?
Brian Lagerstrom prioritizes speed and convenience, using pantry staples like bouillon and rotisserie chicken, whereas many traditional Greek cooking channels emphasize homemade stocks and fresh, labor‑intensive preparations. His style makes Greek flavors accessible for busy or sick home cooks.
Last updated: September 6, 2026
