Greek Inspired Chicken, Lemon & Rice Soup

Prep Time
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"This soup was good it's very lemony, I will reduce the lemon juice to only 1/3 cup next time but if you like a strong lemon flavor used 1/2 cup"

Original recipe yields 6 servings


  • Serving Size: 1 (697.7 g)
  • Calories 421.1
  • Total Fat - 20.8 g
  • Saturated Fat - 7.5 g
  • Cholesterol - 191.4 mg
  • Sodium - 2062.6 mg
  • Total Carbohydrate - 36.8 g
  • Dietary Fiber - 3.7 g
  • Sugars - 5.8 g
  • Protein - 22.2 g
  • Calcium - 87.6 mg
  • Iron - 2.3 mg
  • Vitamin C - 15.9 mg
  • Thiamin - 0.2 mg

Step 1

In a large soup pot, heat the olive oil over medium heat, add the carrots, celery and onion; cook until soft around 3 - 5 minutes.

Step 2

Increase heat to medium high. Stir in rice and cook for a minute or two; generously season with salt and pepper.

Step 3

Stir in the chicken broth, bring to a boil. Reduce the heat and simmer for about 20 minutes, or until the rice and carrots are cooked.

Step 4

Stir in the shredded chicken, heat through. Remove from heat.

Step 5

In a small, heavy bottomed saucepan, melt the butter over medium heat and whisk in the flour, until smooth.

Step 6

Gradually add about 4 cups of the cooked broth mixture in the small pot, and cook (stirring constantly) until slightly thickened; then remove from heat.

Step 7

In a small bowl, beat the eggs vigorously until they are foamy.

Step 8

Slowly beat the lemon juice and the thickened broth into the soup, then very slowly add the egg mixture, vigorously stirring constantly so the eggs do not 'split'.

Step 9

Heat the soup over medium heat until it thickens a bit, but do not return to a boil.

Note: Be sure to add in the beaten eggs slowly to avoid scrambling eggs when you add to the hot broth mixture

Tips & Variations

No special items needed.