Lemony Greek Chicken, Spinach and Potato Stew Recipe (2024)

I have a bit of an aversion to ground chicken so I filled a 5qt Dutch oven with water and added a celery stalk, a quartered onion, a halved lemon, a few smashed cloves of garlic, a few sprigs of thyme and 2 bay leaves along with 2 bone in and skin on chicken breast. Brought to a nice simmer for 30 minutes before removing the chicken to a bowl and straining the solids. The remaining liquid I used for my broth and I added the shredded chicken back in at the end. It was very good.

A whole teaspoon of red pepper flakes is excessive for this amount of ingredients.Other than that, this is an excellent, easy-to-prepare soup.Rather than ground chicken (most likely to be breast meat), I intend to use an equivalent amount (or more) of boneless, skinless THIGH meat. I’ll brown it separately and chop it as finely as I can manage before adding it (and its pan juices) to the soup - adjusting cooking at that point accordingly.Also - use Kale rather than Spinach.

A little spicy for us! I am a wimp but even my husband who likes spice said it was a bit much. I’d cut the red pepper flakes amount in half next time. Otherwise a nice cozy weeknight meal

very flavorful! My 13 year old daughter told me to "put this in the rotation"!I upped the spinach by 1/2 cup which felt like the right amount.My red onion was rotten so I used shallots and it tasted great.Accidentally added all the lemon juice in the first step to no ill effect!Fresh herbs makes a difference here, I think.

In dishes like this, I like to use trimmed boneless, skinless chicken thighs that have been blitzed briefly in the food processor. Fresher and less expensive than purchased ground chicken.

Used ground turkey instead of chicken, used Aleppo pepper instead of the red pepper flakes (because it’s less hot and deepens the flavor), and started with 4 cups of broth because I want it to be more stewlike and less soupy. (Added one more cup later.) Otherwise I stuck with the recipe. And I was really pleased with the result. A good, flavorful meal that’s relatively fast and easy.

Made this tonight, very good! One teaspoon of red pepper flakes made it quite spicy, which we liked. It may be a bit warm for some. Will definitely add to the "keeper" recipe list.

Mostly followed recipe. Just put in 2 small yukon gold potatoes, ground turkey breast instead of chicken, big bunch of dino kale instead of spinach, added a large mushroom and a can of chickpeas. I liked it quite a bit, spice was perfect for me and balances nicely with the lemon, creamy feta and pita chips.

I wonder if the writer has purchased ground chicken lately. You can get a steak for the same price. And it tastes better.

I made broth by poaching chicken breasts, then cooked the potatoes in the lemony broth while sautéing the onion, garlic, herbs and red pepper in a separate pan. I made only three cups of broth intentionally, desiring a thicker stew. Once the potatoes were done, I combined all ingredients and corrected the seasoning. I used fresh oregano, rosemary and dill and snipped up some boxed salad for the greens. The family declared this delicious. Crumbled feta on top was sublime!

Made this exactly as the recipe called for, except cut the red pepper in half. My husband and I absolutely loved it, the kids wished for less spinach. I’m not entirely sure how a soup that looked so light was so hearty and filling. We will absolutely be adding this into our winter rotation!

Works well with purple potatoes. And the feta is a must-have. I’d double the garlic & lemon next time.

Used collard greens instead of spinach.Used garlic oil and skipped the onion to make it low-fodmap.It turned out delicious!

Instead of ground chicken directly into the soup, I made small chicken meatballs with an egg, onion, and the same seasonings as the soup. I browned them lightly in oil before cooking the onion, then removed and started from the beginning of the recipe. Really enjoyed how it turned out.

I, too, updated this recipe with the following: used a rotisserie chicken, used bone broth and simmered onions, carrots, and celery for an improved broth. I also used double lemon and double spinach. Otherwise, an amazing soup

Absolutely delicious, adding to the rotation! Used 1/8 cup of olive oil, only 1 russet potato (it's what we had)l. Otherwise followed the recipe. It was gone in 24 hours.

Delicious! Doubled the lemon juice for more zing, and since I used fresh rosemary and dill, could've used more of those, too.

3/4/24Delicious!!

We loved this one so much that we made two batches in one week. We didn’t add feta or pita chips, because the flavor was so perfect as is. Look forward to making this one again!

This is delicious. It's hard to believe because nothing in the recipe led me to believe it could possibly taste this good. I didn't have feta and used dried rosemary and oregano, but I used fresh dill. It's sooo good.

Made this exactly as written and I cannot recommend it highly enough. It makes a wonderful winter lunch - hearty, warm and satisfying without being heavy. Will absolutely make again.

Love this recipe But made chicken meatballs instead and Decided to top it over orzo

Red onion, shallot instead of garlic, chicken tenders, precooked be rice instead of potatoes, toasted pitas

The red pepper is totally right. But we like things a bit more flavorful and spicy. I did crush up potatoes against the side of the pot to thicken up the soup a bit. Also used poached chicken breast in place of the ground. Sooooo good.

This is very good and easy. The lemon in this stew is bright, the flavors developed. I made only two minor adjustments: less cracked red pepper, about 1/4 teaspoon (we have littles in our house); and one extra cup of broth to make it soupier. Yum!

This is my favorite soup EVER! I have made it four times now and it is on repeat. There's just some alchemy that happens between the rosemary, dill and lemon that makes it the best tasting broth. I use chicken breast tenders and chop them so that the meat gives a bit of a bite. Otherwise this recipe is perfect.

This was exceptionally good. I ate it for dinner every night last week.

Added 1 can garbanzo beansUsed 2 c. Veg bouillon in addition to 1 qt ckn stock.1/2 tsp crushed reds.

Made with parsley not dill. Delicious, easy to make, super flavorful

We love this recipe. I substitute kale for the spinach and next time I half the amount of chili pepper flakes.