Greek Lemon-Rice Soup with Chicken
Soups, Stews & Chili | 30 Minutes or Less, Kid Friendly | Poultry
SERVES 4 - START TO FINISH: 20 minutes
Greek Lemon-Rice Soup with Chicken
1 quart (4 cups) chicken broth
2 skinless, boneless chicken breast halves (about 2/3 pound), diced
1/3 cup (uncooked) long-grain rice
3 eggs
1/4 cup fresh lemon juice
Salt and pepper to taste
Heat broth over medium-high heat in a large soup pot. Add chicken and rice, cover the pot, and cook 15 minutes. (Reduce heat if necessary to keep from boiling over.) While chicken mixture cooks, beat eggs lightly in a medium bowl. Add lemon juice and whisk well.
When chicken is cooked through and rice is tender, remove soup from heat. Use a glass measure to remove about 1 cup of broth from soup and slowly drizzle broth into egg mixture whisking constantly.
Place soup back over low heat, and stirring constantly, add egg mixture to soup pot. Cook and stir about 2 minutes to thicken slightly. (Do not allow soup to boil.) Season with salt and pepper to taste. Remove from heat and ladle into bowls and serve.
Greek Lemon-Rice Soup with Chicken
Approximate Values Per Serving: 215.5 calories (24% from fat), 6 g fat (2 g saturated), 203 mg cholesterol, 24 g protein, 16 g carbohydrates, trace amount dietary fiber, 729 mg sodium
Comments
From Alicia Ross - February 07, 2010
Susan, Make sure your knife is sharp! Nothing is more aggravating than trying to dice with a dull knife.I use my chef's knife to dice chicken so the weight of the knife helps a lot. Also, the colder the chicken is the easier it is to dice, even partially frozen is easier than chicken that has been out of the frig for a bit (and therefor just chilled). Hope this helps! Alicia
From Jean Withers - February 18, 2010
Alice- This sounds good, but, could I use precooked chicken instead of starting out with fresh,raw chicken? I keep cooked chicken in the freezer to make various receipes. Jean
From Alicia Ross - February 18, 2010
Absolutely! Cooked chicken always works....well maybe not always, but in this case, absolutely.
From Beverly Mills - February 24, 2010
From Jane Brumley, via email: "A reader mentioned it was very hard to dice raw chicken. Why doesn't she buy a fully-cooked rotisserie chick? Works just as well, and I do it all the time to save time."
From Susan Slaughter - February 24, 2010
I tried the chef's knife and it worked beautifully. I prefer to make my own chicken as it's hard to find a rotisserie chicken that is organic - I wish I knew of a place that had that. Thank you for all the suggestions!
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From Susan Slaughter - February 07, 2010
This soup tastes great and I'd love to make it again. However, it is taking me alot longer than 20 minutes to do it . . . mainly b/c of struggling to dice the chicken when it's raw. Any suggestions? Thank you!