Greek Style Lemon Chicken and Rice Soup
A silky, fragrant chicken soup prepared Greek style with zesty lemon and egg for extra protein for a slimming friendly lunch or dinner!
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NutritionPer Serving
- Calories297
- Carbs32g
- Protein29g
- Fat5g
- Saturates1.6g
- Sugars5.2g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Who fancies a warming bowlful of soup? This recipe is a family favourite and a real dinnertime crowd pleaser! A silky, fragrant Greek style soup that’s full of tender chicken and rice.
We’ve also added plenty of fresh lemon juice for extra zest and it really brings the Mediterranean flavours to life! With plenty of protein, this soup is light and tasty but will still leave you feeling full.
This soup is perfect for any occasion. Serve it up alone or with a crusty wholemeal roll for mopping up the leftovers!
What diets is this Greek Style Lemon Chicken and Rice Soup suitable for?
This Greek Style Lemon Chicken and Rice Soup recipe can be made gluten free as long as you swap out the following ingredients for gluten free versions;
- Stock pots
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Greek Style Lemon Chicken and Rice Soup?
Arborio rice is a short grain rice that’s often used in risotto or dishes that need a creamier consistency. You can find it in the supermarket alongside the other types of rice!
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‘This was really nice and filling. Plenty of protein with the chicken and egg in the recipe. The rice gave the soup a new texture and like usual PON didn’t disappoint me. I only used one lemon thinking it may be overpowering but wish I’d used both.’
How many calories are in this Greek Style Lemon Chicken and Rice Soup?
There are 297 calories per portion in this Greek Style Lemon Chicken and Rice Soup recipe, which means it falls into our Everyday Light recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!
NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.
Step 1
Place the rice in a sieve and rinse thoroughly under cold water, until the water runs clear.
Step 2
Spray a saucepan with low calorie cooking spray and set on medium heat. Sauté the onion, garlic and carrot for 3-5 minutes until soft.
Step 3
Add the chicken stock, bay leaves and rice to the saucepan and bring to a boil. Reduce the heat and simmer for 20 minutes.
Step 4
Add the cooked chicken to the saucepan.
Step 5
In a mixing bowl add the egg and lemon and whisk together with a fork. While whisking add 2 ladles of the chicken stock from the pan to the bowl this will help to stop the eggs splitting.
Step 6
Once combined add this mixture back to the saucepan and stir.
Step 7
Remove from the heat and season to taste, with salt and pepper.
Step 8
Serve, sprinkled with some chopped parsley.
What could I serve with this Greek Style Lemon Chicken and Rice Soup?
This dish works well on its own or as part of a Mediterranean style meal with the following:
How do you know when Greek Style Lemon Chicken and Rice Soup is cooked?
You should cook this Greek Style Lemon Chicken and Rice Soup until the vegetables are soft and the soup has simmered for 20 minutes. This will take around 30 minutes in total.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Greek Style Lemon Chicken and Rice Soup in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
Cooked chicken cannot be reheated more than once, so this recipe can’t be kept in the fridge and reheated. It only takes 40 minutes to rustle up from scratch so it’s worth making fresh!
Can I freeze Greek Style Lemon Chicken and Rice Soup?
This recipe uses cooked chicken, and for food safety reasons it’s not suitable for freezing and reheating. It’s best enjoyed freshly cooked!
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Greek Style Lemon Chicken and Rice Soup
A silky, fragrant chicken soup prepared Greek style with zesty lemon and egg for extra protein for a slimming friendly lunch or dinner!
-
Prep Time
10 MINS
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Cook Time
30 MINS
- KCals 297
- Carbs 32G
Instructions
- Place the rice in a sieve and rinse thoroughly under cold water, until the water runs clear.
- Spray a saucepan with low calorie cooking spray and set on medium heat. Sauté the onion, garlic and carrot for 3-5 minutes until soft.
- Add the chicken stock, bay leaves and rice to the saucepan and bring to a boil. Reduce the heat and simmer for 20 minutes.
- Add the cooked chicken to the saucepan.
- In a mixing bowl add the egg and lemon and whisk together with a fork. While whisking add 2 ladles of the chicken stock from the pan to the bowl, this will help to stop the eggs splitting.
- Once combined add this mixture back to the saucepan and stir.
- Remove from the heat and season to taste, with salt and pepper.
- Serve, sprinkled with some chopped parsley.
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Recipe notes
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10 comments
See what others have to say
SallyFriday 8th March 2024
Hi I’m having trouble finding the rice, will any other rice do…I have some Orzo left over from one of your other recipes, I know it’s pasta but would that work?
HollyMonday 11th March 2024
Hi Sally, Arborio rice is special kind of rice that can absorb quite a bit of liquid without becoming mushy. Any risotto style rice would be fine in this recipe such as carnaroli, roma or baldo. Hope that helps!
Joanne LeslieThursday 29th February 2024
Hello, this looks really super and I will be making it tomorrow for friends. I live in Germany and we don’t get stock pots here as far as I know. Can I use stock cubes instead?
Love your site!!!
Luv Joanne
LisaMonday 4th March 2024
Hi Joanne
Yes, you can swap the stock pots for cubes. Glad you are enjoying our website!
Lorraine StoneyMonday 8th January 2024
Can this soup be frozen?
LisaThursday 11th January 2024
Hi Lorraine
We advise against freezing and reheating this soup as it uses cooked chicken, which should only be reheated the once.
Hope this helps
Gill EliadesSunday 31st July 2022
Hi i live in cyprus and we cook this soup by boiling a whole chicken then basically following the same recipe it is used here at the sign of any illness grandmas and mums alike cook it, this was my first thing i learnt to cook from my mother in law, i use 4/5 eggs for a whole chicken and 4 lemons .lovely seeing the recipe adapted and spread to more people ,
HollyMonday 1st August 2022
Hey Gill, thanks so much for your lovely message!
KarenThursday 28th April 2022
Hi, can’t wait to try this! Please can you explain what the addition of eggs do for the recipe? Thanks 😊
HollyTuesday 3rd May 2022
Hey Karen, the egg add a touch of creamy texture and flavour to the soup, hope that helps!
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