If you’re craving a soup that feels like a warm embrace from the heart of the Mediterranean, look no further than this Low Fat Greek Lemon Chicken & Rice Soup Recipe. It’s a wonderful fusion of tender shredded chicken, fragrant lemon juice, and fluffy rice all swimming in a light, savory broth that’s just bursting with flavor. This soup is perfect for chilly nights or anytime you need a comforting yet healthy meal that nourishes your body without weighing you down. The delicate balance of lemon and herbs elevates this classic Greek dish into something truly special and satisfying.
Ingredients You’ll Need
These ingredients are simple, wholesome, and work together beautifully to create the perfect harmony of flavors, soothing textures, and vibrant color that make this soup unforgettable.
- 1 tablespoon olive oil: Adds a subtle fruity richness and helps soften the aromatics.
- 1 small onion, finely chopped: Provides a tender sweetness and foundation of flavor.
- 2 garlic cloves, minced: Infuses a gentle pungency that livens up the broth.
- 2 medium carrots, diced: Contributes a hint of natural sweetness and color.
- 1 celery stalk, diced: Brings a fresh, crisp undertone to the soup.
- 6 cups low-sodium chicken broth: The hearty, flavorful base keeping this soup light but satisfying.
- 1/2 cup uncooked white rice: Or swap for brown rice for extra fiber and a nuttier taste.
- 2 cups cooked, shredded skinless chicken breast: Lean protein that complements the broth perfectly.
- 2 large eggs: Whisked in to gently thicken and enrich the soup without heaviness.
- 1/4 cup freshly squeezed lemon juice (about 2 lemons): The bright, tangy heart of this Greek classic.
- Salt and black pepper to taste: Essential seasonings to bring out all the flavors.
- 2 tablespoons chopped fresh dill or parsley (optional): Adds a fresh herbal note and a pop of color when serving.
How to Make Low Fat Greek Lemon Chicken & Rice Soup Recipe
Step 1: Sauté Your Aromatics
Start by heating the olive oil in a large pot over medium heat. Toss in the finely chopped onion, minced garlic, diced carrots, and celery. Sauté these for about 5 to 6 minutes until everything softens and the aroma fills your kitchen. This step is key to building a flavorful base without any heaviness.
Step 2: Simmer the Broth and Rice
Pour in your low-sodium chicken broth and bring the whole mixture to a gentle boil. Then stir in the uncooked white rice and lower the heat to a simmer. Let it cook uncovered for 15 to 20 minutes until the rice is tender and has soaked up all those delicious broth flavors. The rice will give the soup a lovely texture that’s pleasant to spoon up.
Step 3: Add the Chicken and Heat Through
Now it’s time to add the cooked, shredded chicken to the pot. Stir it in gently and let the soup warm through for a few minutes. This transforms the soup into a hearty main dish that’s filling but still wonderfully light, thanks to using skinless, lean chicken breast.
Step 4: Temper the Eggs and Lemon Juice
In a medium bowl, whisk together the eggs and fresh lemon juice vigorously. To prevent the eggs from scrambling when added to the hot soup, slowly ladle about half a cup of the soup into the egg mixture while whisking continuously — this is called tempering. Once tempered, gradually pour the egg and lemon mixture back into the pot, stirring gently but consistently.
Step 5: Finish Cooking
Turn the heat down to low and let the soup cook for another 2 to 3 minutes, careful not to bring it back up to a boil. This step allows the eggs to slightly thicken the broth, creating that signature velvety texture typical of classic Greek lemon chicken soup. Finally, season with salt and freshly ground black pepper to taste.
How to Serve Low Fat Greek Lemon Chicken & Rice Soup Recipe
Garnishes
A sprinkle of freshly chopped dill or parsley adds a burst of color and an herbal freshness that perfectly balances the bright lemon flavor. For an extra touch, you might also zest a bit of lemon directly over the top just before serving to ramp up that citrus aroma.
Side Dishes
This soup pairs beautifully with warm pita bread, a simple Greek salad with olives and cucumbers, or even a light slice of toasted whole grain bread. These sides keep the meal light yet satisfying, complementing the soup’s tangy, nourishing profile perfectly.
Creative Ways to Present
Serve your soup in individual bowls with a lemon wedge on the side for an extra zing. For a special occasion, garnish with a dollop of Greek yogurt or a drizzle of extra virgin olive oil to add creaminess and richness without extra fat. These little touches make this humble Low Fat Greek Lemon Chicken & Rice Soup Recipe feel like a gourmet experience.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 3 days. Store it in an airtight container, and it will taste even better the next day as the flavors continue to meld together. Just give it a good stir before reheating.
Freezing
While you can freeze the soup, it’s best to do so without the egg-lemon mixture, as it can change texture after thawing. Freeze the broth, chicken, and rice separately, then gently reheat and add the tempered egg and lemon mixture fresh before serving.
Reheating
When you’re ready to enjoy leftovers, warm the soup on low heat, stirring gently to prevent the eggs from curdling. If the soup thickens too much after chilling, just stir in a splash of extra chicken broth or water to loosen it up.
FAQs
Can I use brown rice instead of white rice?
Absolutely! Using brown rice adds a lovely nutty flavor and more fiber, making the soup even healthier. Just keep in mind it will need a bit longer to cook, so adjust your simmering time accordingly.
Is this recipe suitable for low-fat diets?
Yes! This Low Fat Greek Lemon Chicken & Rice Soup Recipe uses lean chicken breast, minimal olive oil, and no cream, making it a perfect choice for anyone watching their fat intake without sacrificing flavor.
Can I make this soup vegetarian?
To make a vegetarian version, substitute the chicken broth with vegetable broth and omit the chicken. For protein, consider adding cooked chickpeas or white beans. The lemon and eggs will still provide a delightful, creamy texture.
What if I don’t have fresh lemons?
Fresh lemon juice really makes this soup sing, but in a pinch, bottled lemon juice can work. Just use it sparingly, and adjust to taste since bottled juice can be more concentrated or less bright.
How important is the tempering step with the eggs?
Tempering is crucial to avoid scrambling the eggs when added to the hot soup. Slowly mixing hot soup into the egg-lemon mixture before adding it back helps create that silky, smooth texture that makes this soup truly special.
Final Thoughts
This Low Fat Greek Lemon Chicken & Rice Soup Recipe has become a treasured favorite of mine because it’s simple to make, incredibly comforting, and wonderfully light. Whether you’re looking to nourish yourself on a chilly day or impress friends with something deliciously authentic, this soup hits all the right notes. Give it a try and enjoy a little taste of Greek sunshine in every spoonful!
Print
Low Fat Greek Lemon Chicken & Rice Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
This Low Fat Greek Lemon Chicken & Rice Soup is a comforting and healthy dish combining tender chicken, aromatic vegetables, and a bright lemony broth. It’s a classic avgolemono-inspired soup that’s light, satisfying, and perfect for any season.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 1 celery stalk, diced
- 6 cups low-sodium chicken broth
- 1/2 cup uncooked white rice (or brown rice for more fiber)
- 2 cups cooked and shredded skinless chicken breast
Egg Lemon Mixture
- 2 large eggs
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
Seasoning & Garnish
- Salt and black pepper to taste
- 2 tablespoons chopped fresh dill or parsley (optional)
Instructions
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the finely chopped onion, minced garlic, diced carrots, and diced celery. Sauté for 5–6 minutes until the vegetables are softened and fragrant.
- Add Broth and Rice: Pour in the low-sodium chicken broth and bring the mixture to a boil. Stir in the uncooked rice, then reduce the heat to a simmer. Cook for 15–20 minutes, or until the rice is tender and fully cooked.
- Add Chicken: Stir in the cooked, shredded, skinless chicken breast. Heat through on low heat gently without boiling.
- Prepare Egg and Lemon Mixture: In a medium bowl, whisk together the eggs and freshly squeezed lemon juice until combined.
- Temper the Eggs: Slowly ladle about 1/2 cup of the hot soup into the egg-lemon mixture while whisking constantly. This step tempers the eggs to prevent scrambling.
- Combine Mixtures: Gradually pour the tempered egg mixture back into the pot with the soup, stirring gently but continuously. Cook the soup for an additional 2–3 minutes on low heat; do not boil, or the eggs may curdle.
- Season and Garnish: Season the soup with salt and black pepper to taste. Optionally, garnish with chopped fresh dill or parsley for a fresh herbal note. Serve the soup warm.
Notes
- To save time, use pre-cooked rotisserie chicken with the skin removed.
- For extra lemon flavor, add lemon zest along with the lemon juice.
- You can substitute the rice with orzo or cauliflower rice for a lower-carb version.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
