Greek Lemon Chicken Rice Soup

There’s something incredibly comforting about a warm bowl of Greek Lemon Chicken Rice Soup. I remember the first time I tried this dish on a cold winter evening; the aroma filled the kitchen and wrapped me in a cozy embrace. As the soup simmered away, I couldn’t help but look forward to that first taste. It’s a wonderful blend of flavors, combining the zestiness of lemon with the heartiness of chicken and rice, and it quickly became a family favorite. Whether you’re trying to warm up on a chilly night or looking for a comforting dish on a dreary day, this Greek Lemon Chicken Rice Soup is the perfect answer. Each spoonful is a reminder of those cherished memories, where food brings family together, creating a little piece of happiness.

Ingredients to Make Greek Lemon Chicken Rice Soup

The ingredients for Greek Lemon Chicken Rice Soup are simple yet powerful. They work harmoniously to create a dish that’s both flavorful and satisfying. Each ingredient plays a vital role, whether it’s the chicken broth providing depth or the lemon juice adding that much-loved zing.

• 6 cups chicken broth: The foundation of this soup. It gives it a rich, savory flavor that warms you from the inside out.
• 1/2 cup finely chopped onion: Adds a sweet, aromatic base that enhances the overall taste.
• 2 tsp. olive oil: Used for sautéing the onions, lending a hint of richness.
• 2 tsp. dried parsley: A sprinkle of this herb brings a fresh note to the soup.
• 1 tsp. dried thyme: Adds a lovely earthiness and depth of flavor.
• 1 1/2 cups fresh or frozen cauliflower rice: A wonderful low-carb alternative to traditional rice that cooks quickly.
• 2 cups diced leftover chicken: The star of the show! It brings protein and heartiness to the soup.
• 3 eggs: These are whisked in to add creaminess and body to the broth.
• 1/4 cup fresh lemon juice: Provides that signature tartness that brightens the whole dish.
• 1 tsp. lemon zest: Enhances the lemon flavor, making it even more vibrant.

Cooking Method for Greek Lemon Chicken Rice Soup

Cooking Greek Lemon Chicken Rice Soup is as rewarding as it is simple. The process fills your kitchen with enticing aromas that will have everyone eagerly awaiting dinner. Let’s dive into these steps together and create something delicious!

1. First, heat the olive oil in a large heavy soup pot over medium-high heat. Once the oil is shimmering, add the finely chopped onion. Cook it until the onion is softened and starts to brown, stirring occasionally. This process should take about 5 to 7 minutes. The onions will caramelize slightly, adding sweetness to the soup.
2. Next, add the dried parsley and dried thyme to the pot. Stir these herbs in and let them cook for a minute or two more to release their fragrant oils, blending beautifully with the onion.
3. Now, pour in the chicken broth. Let the broth simmer gently for about 10 to 15 minutes. This simmering allows the flavors to meld together, creating a delicious foundation for your soup.
4. Add the cauliflower rice to the pot next. Allow it to simmer over medium-low heat until it is tender or until the cauliflower is fully cooked—this should take around 20 to 25 minutes. If using frozen cauliflower rice, start checking for doneness after about 15 minutes.
5. Once the cauliflower is cooked, stir in the diced leftover chicken. Turn the heat down to the lowest possible setting and let it cook for about 5 more minutes. This allows the chicken to warm through without getting tough.
6. While the soup gently simmers, zest a lemon and squeeze additional lemons to get about 1/4 cup fresh lemon juice. The zest will add a lovely brightness, while the juice enhances the soup’s flavor.
7. Next, beat the eggs in a bowl until they’re frothy, then whisk in the lemon juice and lemon zest. This mixture will create a creamy texture in the finished soup.
8. Remove a cup of hot broth from the soup and let it cool slightly. This is important to avoid cooking the eggs too quickly. Once cooled, whisk in 1/2 cup broth into the egg mixture, beating well. Repeat with another 1/2 cup.
9. Finally, whisk this creamy mixture back into the big pot of soup. Ensure the temperature is very low at this point to prevent boiling, as it can curdle the eggs. Let the soup heat gently for a few moments, allowing everything to meld together beautifully. Serve it warm and enjoy!

Change It Up

If you’re looking for ways to modify your Greek Lemon Chicken Rice Soup, here are a few ideas! This soup is quite forgiving, so feel free to get creative.

• Storage: Store any leftovers in an airtight container for up to three days in the fridge. Reheat gently on the stove to preserve texture.
• Freezing: You can freeze this soup, but it’s best to freeze without the eggs. Add the egg mixture fresh when reheating.
• Pairing: Serve with a warm, crusty bread or a fresh salad for a delightful meal.
• Variations: Experiment with different vegetables like carrots or spinach for added nutrients.
• Spice it up: Add a pinch of red pepper flakes for a little kick.

Side Dish Ideas for Greek Lemon Chicken Rice Soup

The Greek Lemon Chicken Rice Soup is delightful on its own, but pairing it with the right sides can elevate your meal experience. Here are some ideas to consider:

• Fresh Salad: A crisp Greek salad with cucumbers, tomatoes, and feta complements the soup perfectly.
• Crusty Bread: Pair it with some toasted bread or a warm pita for dipping and scooping.
• Rice or Quinoa: Serve over a bed of rice or quinoa for a heartier option, perfect for lunch leftovers.
• Grilled Vegetables: Side dishes of grilled vegetables provide a colorful and healthy complement.
• Light Appetizers: Start with light appetizers like stuffed grape leaves for a full Greek meal experience.
• Seasonal Fruits: Fresh fruits like oranges or pomegranates can provide a refreshing contrast to the rich soup.
• Cheese Plate: A small plate of assorted cheeses can be a great way to enhance flavors and textures.

FAQ

Conclusion

In conclusion, Greek Lemon Chicken Rice Soup is truly a delightful dish that brings comfort and warmth to your table. With its bright flavors and hearty ingredients, it’s a recipe worth trying for any occasion. I encourage you to make it soon and share the love with your family and friends. You won’t be disappointed!

Greek Lemon Chicken Rice Soup

The ultimate comfort food, Greek Lemon Chicken Rice Soup is a creamy, hearty dish perfect for any season. With tender chicken and a bright lemony flavor, this easy weeknight dinner is sure to become a family favorite. Make it tonight for a warm, fulfilling meal!

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Servings: 4 servings

Course: Soups

Cuisine: Greek

Calories: 310

Ingredients Equipment Method Notes

Ingredients

  

• 6 cups chicken broth
• 1/2 cup finely chopped onion
• 2 tsp. olive oil
• 2 tsp. dried parsley
• 1 tsp. dried thyme
• 1 1/2 cups fresh or frozen cauliflower rice
• 2 cups diced leftover chicken
• 3 eggs eggs
• 1/4 cup fresh lemon juice
• 1 tsp. lemon zest

Equipment

• Saucepan
• Large Pot
• Grater
• Mixing Bowl
• Chef's Knife
• Wooden Spoon
• Cutting Board
• Whisk

Method

 

1. First, heat the olive oil in a large heavy soup pot over medium-high heat. Once the oil is shimmering, add the finely chopped onion. Cook it until the onion is softened and starts to brown, stirring occasionally. This process should take about 5 to 7 minutes. The onions will caramelize slightly, adding sweetness to the soup.
2. Next, add the dried parsley and dried thyme to the pot. Stir these herbs in and let them cook for a minute or two more to release their fragrant oils, blending beautifully with the onion.
3. Now, pour in the chicken broth. Let the broth simmer gently for about 10 to 15 minutes. This simmering allows the flavors to meld together, creating a delicious foundation for your soup.
4. Add the cauliflower rice to the pot next. Allow it to simmer over medium-low heat until it is tender or until the cauliflower is fully cooked—this should take around 20 to 25 minutes. If using frozen cauliflower rice, start checking for doneness after about 15 minutes.
5. Once the cauliflower is cooked, stir in the diced leftover chicken. Turn the heat down to the lowest possible setting and let it cook for about 5 more minutes. This allows the chicken to warm through without getting tough.
6. While the soup gently simmers, zest a lemon and squeeze additional lemons to get about 1/4 cup fresh lemon juice. The zest will add a lovely brightness, while the juice enhances the soup’s flavor.
7. Next, beat the eggs in a bowl until they’re frothy, then whisk in the lemon juice and lemon zest. This mixture will create a creamy texture in the finished soup.
8. Remove a cup of hot broth from the soup and let it cool slightly. This is important to avoid cooking the eggs too quickly. Once cooled, whisk in 1/2 cup broth into the egg mixture, beating well. Repeat with another 1/2 cup.
9. Finally, whisk this creamy mixture back into the big pot of soup. Ensure the temperature is very low at this point to prevent boiling, as it can curdle the eggs. Let the soup heat gently for a few moments, allowing everything to meld together beautifully. Serve it warm and enjoy!

Notes

• Tip 1: Store any leftovers in an airtight container for up to three days in the fridge. Reheat gently on the stove to preserve texture.
• Tip 2: You can freeze this soup, but it’s best to freeze without the eggs. Add the egg mixture fresh when reheating.
• Tip 3: Serve with a warm, crusty bread or a fresh salad for a delightful meal.
• Tip 4: Experiment with different vegetables like carrots or spinach for added nutrients.
• Tip 5: Add a pinch of red pepper flakes for a little kick.

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Meet Audrey Hayes

I’m Audrey! I founded Cozy Daily Recipes to help you find joy in the kitchen every single day. I personally test and approve every recipe we publish to ensure it’s worthy of your table. Whether I'm slow cooking a Sunday roast or whipping up a quick lunch, my goal is to make your cooking life easier and more delicious.