No.99
Recipe Card

Greek Lemon Soup

January, soup month at Bijouxs concludes with a bowl of soup that is a super bowl for next Sunday, especially if you are looking for a healthy alternative for a food obsessed day of sports. Greek Lemon Soup cooks up super-quick (microwave option), creamy and satisfying, yet leaves room for cocktails and nibbles of course – a little jewel of a soup.

Greek Lemon Soup holds a dear place in the Bijouxs recipe archive – a soup first made after the birth of my son – fast, healthy food during those exciting and sleepless first months. Today, it is still a go-to soup for a warming healthy bowl of light sustenance. Options abound: make it vegetarian (vegetable broth, no chicken) and cook on the stovetop or microwave.

As you know, citrus runs through the Bijouxs veins and frequently finds its way into recipes. A permanent fixture in the Bijouxs kitchen is a bowl of lemons, ready to add a burst of citrus at a moment’s notice, so imagine the interest in seedless lemons from our friends at Frieda’s Produce (via local Ralph’s market) – now that would be convenient. Turns out the lemons were seedless, perfect for a quick squeeze of juice or pretty sliced for garnish.

Soup meals kept it light and easy for Bijouxs this January – Greek Lemon Soup pairs well a loaf of crusty sourdough bread and a salad of your favorite greens tossed with Bijouxs house dressing, a tarragon infused vinaigrette. Of course, always saving room for dessert.

P.S. The soup is pictured in a beautiful bowl made by a very talented friend and created especially for the Bijouxs kitchen, merci!

As always, enjoy. B
Recipe Card
  1. Robyn writes

    Oh la la looks delicious!

    • Bijouxs writes

      It’s really a great little bowl of soup! Thanks Robyn!

  2. Gina Melton writes

    Quick question- do you cook the chicken breast first and just add at the end to warm through? Seems like such a silly question on my part, lol.

    • Bijouxs writes

      Hi Gina! The chicken breast meat is uncooked, cut into small cubes. For the microwave version the chicken is cooked covered for 3 min at High; for the stovetop version, the chicken is added to the broth and cooked for 10 minutes, or until cooked through. See updated recipe and thank you for helping me to clarify the dual cooking option!

  3. sippitysup writes

    I have a cold and you know what I need. GREG

    • Bijouxs writes

      Oh dear, I am just getting a cold myself – Greek lemon soup to the rescue! Feel better Greg!

  4. sippitysup writes

    I am guessing you traded soup for the bowl. Lucky potter… GREG

  5. Oh my word! This soup is absolutely gorgeous! Just beautiful, love it!

    • Bijouxs writes

      Hello Alice! I love to make this fast, simple soup on chilly days, a favorite little gem. Thank you!

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