Greek lemon chicken soup typically uses eggs to thicken the broth, but we have a family member with an egg allergy, so imagine my delight when I came across a recipe for Greek Lemon Chicken Soup without eggs in The Pampered Chef: It’s Good for You – Healthy Recipes for Busy Families
This healthy chicken soup recipe uses a can of fat free cream of chicken soup to thicken the broth, instead of the more traditional egg yolks. (If you are not a fan of cream of chicken soup and don’t mind, a thinner Greek chicken lemon soup, you could always leave it out. Or make it the traditional way, by whisking in several egg yolks at the end.)
I further embellished this easy chicken soup recipe by adding a couple of handfuls of chopped spinach and a cup of defrosted frozen peas. (I can’t seem to help myself when it comes to adding extra vegetables to soups. It’s such a fun easy way to get more vegetables in your diet.)
Greek Lemon Chicken Soup
I also sauteed the vegetables in 1 tablespoon of olive oil instead of using nonstick cooking spray as suggested in the original recipe. (I believe in adding a little bit of fat to recipes because, fat is what carries the flavor, and because I’m not nearly as fat phobic as I was back in the 1980s and 1990s. After several trips to Italy and France, I’m now quite liberal with its use, actually.)
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Easy Greek Lemon Chicken Soup Recipe
Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 8 servings
This makes a big batch of soup that we enjoyed for dinner one night and then again for a couple of lunches. I love having leftover soups in the fridge for a quick easy lunch. If you don’t, you could always freeze the leftovers for a future quick easy dinner or cut the recipe in half. Be sure to zest the lemon with your Microplane Grater/Zester
Ingredients
1 tablespoon olive oil
2 medium carrots, coarsely chopped
1/2 cup chopped onion
1 garlic clove, pressed
2 cups chopped cooked chicken
1/4 cup fresh lemon juice (1-2 lemons)
Zest from 1 lemon
1 can (10-3/4 ounces) 98% fat-free reduced sodium condensed cram of chicken soup
3 cans (14-1/2 ounces each) chicken broth
1/2 teaspoon ground black pepper
2/3 cup uncooked long grain white rice
2 tablespoons snipped fresh parsley
Recipe Preparation
Heat the oil in a large soup pot over medium heat. Add the carrots, onion, and garlic and cook, stirring occasionally, until they begin to soften, 3 to 4 minutes. Stir in the chicken, lemon juice, lemon zest, soup, chicken broth and black pepper. Bring to a boil and then stir in the rice. Reduce the heat to low. Cover the pot and simmer gently over low heat until the rice is tender, 15 to 20 minutes. Remove from the heat and stir in the parsley.
Variations
Lemon Chicken Soup with Spinach and Peas – about 5 minutes before the soup is done stir in a couple of large handfuls of chopped spinach and 1 cup of defrosted frozen peas.
Traditional Greek Lemon Soup – Skip the can of cream of mushroom soup. When the rice is done, beat 4 egg yolks in a bowl. Slowly whisk 1 cup of the hot soup broth into the egg mixture then add the egg yolk/broth mixture to the soup pot. Cook, over medium heat, stirring often, until thickened, about 5 minutes.
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More Easy Soup Recipes
Zucchini Soup Recipe – a delicious easy creamy vegetable soup that can be enjoyed hot or cold
Jamie Oliver Vegetable Soup with Beans – one of the most delicious vegetable soups I’ve ever tasted
Easy Chicken Tortilla Soup Recipe – a delicious easy chicken tortilla soup perfect for a simple supper
Easy Healthy Chicken and Dumpling Recipes - easy delicious recipes for chicken and dumplings – one made on the stove and one in the slow cooker
