Greek Lemon Chicken Soup Recipe

5 from 1 vote

This makes a big batch of soup that we enjoyed for dinner one night and then again for a couple of lunches. You could always freeze the leftovers for a future quick & easy dinner or cut the recipe in half.

Prep Time20

Cook Time20

Total Time40

Course: Main Course, Soup

Cuisine: Greek

Keyword: chicken rice soup, lemon chicken soup, Mediterranean chicken soup

Servings:

Author: Martha McKinnon | Simple Nourished Living

Ingredients

1 tablespoon olive oil
2 medium carrots, coarsely chopped
1/2 cup chopped onion
1 garlic clove, pressed
2 cups chopped cooked lean 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 cream 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

Instructions

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.

Notes

Recipe 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.

4 *SmartPoints (Green plan)

3 *SmartPoints (Blue plan)

3 *SmartPoints (Purple plan)

4 *PointsPlus (Old plan)

Nutrition