Greek Style Lemon Chicken Soup

This Greek style soup is sure to sooth your soul with its creamy lemon chicken broth, while morsels of chicken, carrot and rice deliver the nourishment to feed your hunger. Whether looking for a light meal or a soup to sooth a cold, this soup is sure to comfort you.

Greek style soup fetches a soothing lemon profile.

While this soup is light bodied, the addition of beaten egg brings a creamy texture to the broth. While the addition of lemon juice boosts the flavor as it adds a soothing factor to a sore or raspy throat. This light creamy soup is perfect for those looking for a light but satisfying dinner.

If someone is feeling under the weather, I reach for this recipe. Chicken soup was Grandma’s cure for a cold. But the addition of lemon juice to this soup makes it a soothing meal for a sore-throat as well.

The Chicken

Using leftover roasted chicken breast allows this soup to come together in less than an hour. But if leftovers aren’t available, this soup can still be made in a snap. Simply saute chicken breast fillets in the soup pot before starting the soup base.

Often times, I make a batch of baked chicken breasts as part of my weekly meal prepping. I can reach for these chicken breasts to shorten my time in the kitchen. Simply chop or dice and add to the dish of the day.

The Rice

My preference for this dish is brown rice as the bran helps the rice retain its shape and is less likely to get mushy. But if you prefer, white rice may be used in its place.

The Finish

The final finish for this soup is a mixture of egg and lemon juice. The lemon juice give this soup a bright finish and the egg adds a creamy texture. I recommend seasoning the soup with salt after the lemon mixture has been added. The acids in lemon juice can mimic the flavor of salt. Therefore, it is easy to achieve an over-salted taste with very little salt.

Weight Watchers and Waist Watchers

A 1 1/2 cup serving of Greek Style Lemon Chicken Soup is 3 WW Smart Points or 240 calories.

So pull up a chair and enjoy!

Buon Appetito!

Greek-Style Lemon Chicken Soup

Print Recipe

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Morsels of carrot, brown rice and shredded chicken in light chicken broth pumped up with flavor by the addition of lemon and egg.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 14 1/2 cups 1x
• Category: Soup/Entrees
• Method: Stove Top
• Cuisine: Greek

Ingredients

Units USM Scale 1x2x3x

• 1 1/4 Cup Sweet Onion, chopped
• 2 cups Carrot, diced large
• 1/2 cup Celery, diced
• 1 cup Brown Rice, uncooked
• 1/2 teaspoon Kosher Salt
• 8 cups Chicken Broth
• 2 cups Water
• 2 Whole Eggs
• 1 Egg Yolk
• 1/2 teaspoon Kosher Salt
• 1/4 cup Fresh Lemon Juice
• 16 ounces Roasted Chicken Breast, shredded

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Instructions

1. Heat a large stock pot or dutch oven over medium-low heat. 
2. Add 2 teaspoons olive oil.  Once the oil begins to shimmer and the onion, celery and carrot.
3. Saute onion, celery and carrot and season with 1/4 teaspoon of kosher salt.  Continue to cook until vegetables just begin to soften, about 5 minutes. 
4. Add the rice and brown along with the vegetables for about 3-5 minutes. 
5. Add the broth and water and bring to a boil.
6. Turn the heat down to low and simmer for 30 minutes, allowing the rice to cook.  *If you prefer to use white rice rather than brown rice, reduce the simmer time to 15 minutes.
7. Add chicken and simmer for an additional 5 minutes.
8. Meanwhile beat together 2 eggs, egg yolk, 1/2 teaspoon kosher salt and lemon juice. 
9. Add egg mixture to the soup and stir constantly for 1 minute. 
10. Simmer for 5 minutes.
11. Season to taste with salt and pepper and serve.

Alternative for Roasted Chicken:

If leftovers are not on hand, substitute with chicken breast fillets. 

1. Cut breast fillets into bite size pieces and season with salt and pepper.  I also like to sprinkle with a little Cajun Seasoning for a little kick. 
2. Heat a large pot over medium heat. 
3. Add 1/2  teaspoon of olive oil and working in small batches, quickly brown chicken pieces. 
4. Remove from pan and continue until all chicken is browned. 
5. Set cooked chicken aside and proceed with recipe above.   

Notes

Weight Watchers and Waist Watchers

• A 1 1/2 cup serving is 3 WW Smart Points or 240 calories.
• If using sauteed chicken rather than roasted chicken, 2 additional teaspoons of olive oil have been alotted for the cooking of the chicken.  The additional 2 teaspoons of olive oil have been included in the points value of this meal.