Description
A comforting Greek Chicken Lemon Rice Soup with zesty lemon flavor and tender chicken, perfect for chilly evenings.
Ingredients
Scale
- 1 lb (450 g) boneless, skinless chicken breast
- 1 cup (200 g) long-grain rice
- 6 cups (1.4 L) chicken broth
- 1/4 cup (60 mL) fresh lemon juice (about 2 lemons)
- 2 large eggs
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 1/4 cup (15 g) fresh dill, chopped (plus extra for garnish)
- Salt and pepper to taste
- 2 tablespoons (30 mL) olive oil
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent. Then, add the minced garlic and cook for another minute until fragrant.
- Add the chicken breasts to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the chicken is cooked through.
- Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot, along with the uncooked rice. Stir well and let it simmer for an additional 15-20 minutes, or until the rice is tender.
- Stir in the lemon juice and zest, then season with salt and pepper to taste. Allow the soup to simmer for a few more minutes to let the flavors meld together. Serve hot, garnished with fresh dill.
Notes
- For a gluten-free option, use certified gluten-free rice.
- For a vegetarian version, swap chicken for chickpeas and use vegetable broth.
- Consider adding spinach or kale for extra nutrients.
- For a creamier texture, stir in heavy cream or Greek yogurt before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 100 mg
Keywords: Greek Chicken Lemon Rice Soup, comfort food, soup recipe, Greek cuisine