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
Scale
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
