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+ servings

Greek Style Lemon Chicken and Rice Soup

  • Prep Time
    10 MINS
  • Cook Time
    30 MINS
  • KCals 297
  • Carbs 32G
4 Servings


  • 280 g cooked chicken breast skinless and shredded
  • 120 g arborio rice
  • 1 medium carrot peeled and cut into small dice
  • 1 medium onion peeled and cut into small dice
  • 2 cloves garlic peeled and minced
  • 2 chicken stock pots
  • 1500 ml boiling water to make up the chicken stock
  • 2 lemons juice only
  • 2 medium eggs
  • salt and pepper to taste
  • 10 g flat leafed parsley chopped
  • 2 bay leaves
  • low calorie cooking spray


  1. Place the rice in a sieve and rinse thoroughly under cold water, until the water runs clear.

  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.

  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.

  4. Add the cooked chicken to the saucepan.

  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.

  6. Once combined add this mixture back to the saucepan and stir.

  7. Remove from the heat and season to taste, with salt and pepper.

  8. Serve, sprinkled with some chopped parsley.