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Meat, Meal soups and plant based

Greek lemon chicken and rice soup

Greek lemon chicken and rice soup is a comforting soup for 4 people, ready in 45 minutes, easy to make, for about €2.10 per serving. Its success comes from whisking the egg and lemon mixture off the heat, which turns the broth silky without ever curdling into scrambled egg.

Tonight, a bright lemon chicken and rice soup with fresh herbs, just like they make it in Greece.

Greek lemon chicken and rice soup
Total time
45 min
Difficulty
Easy
Cost per person
€2.10
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Spring, Fall, Winter
The kids
They generally like it

This soup is both light and filling, built on a homemade chicken broth scented with carrots, onion, and celery. The round rice slowly releases its starch as it cooks, giving the broth that distinctive silky texture, almost creamy without a drop of cream. Lemon juice adds a bright edge that wakes up the whole bowl.

It's the kind of soup you make on a weeknight when you want to comfort the whole family without spending the evening in the kitchen. Kids tend to love the shredded chicken and soft rice, while adults appreciate the lemony lift. At Mon Chou, we also reach for it the day after a heavy meal, when you want something that feels good without feeling like a sacrifice.

The ingredients

4 people

Butcher

  • Chicken breasts 3

Pantry

  • Round riceoften in the pantry 120 g
  • Chicken stock cubeoften in the pantry 1
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Carrots 2
  • Onion 1
  • Celery stalks 2
  • Lemons 2
  • Parsley 1 bunch

Dairy

  • Eggs 2

Bakery

  • Country bread 8 slices

Allergens Eggs, Gluten, Celery

The step by step recipe

  1. Bring 1.5 liters of water to a simmer with the stock cube, onion, carrots, and diced celery, then add the chicken breasts. 15 min

    Keep it at a simmer only, so the chicken stays tender.

  2. Remove the chicken and shred it with a fork.

    Keep some chicken in larger pieces, since shredding it too fine makes it dry.

  3. Add the rice to the broth and let it cook until tender. 15 min

    Round rice makes the soup silky thanks to its starch.

  4. Beat the eggs with the lemon juice, whisk in a ladle of hot broth, then pour the mixture into the soup off the heat along with the chicken.

    Don't bring it back to a boil afterward, or the soup will lose its silkiness.

  5. Sprinkle with parsley, adjust the salt and pepper, and serve with the country bread.

    For more lemon, squeeze half a lemon into the bowls at the table.

Our tips to get it right

  • Cut the vegetables into small, even dice so they cook at the same rate and mix well with the rice in each spoonful.
  • Use hot broth to temper the beaten eggs, pouring it in a thin stream while whisking to avoid any lumps.
  • Always taste before serving, since lemons vary a lot in acidity, and add an extra squeeze if the soup needs more brightness.

The variations

  • Swap the chicken breasts for boneless thighs, which stay more tender after a longer simmer.
  • For a vegetarian version, replace the chicken with chickpeas and use vegetable broth instead of chicken broth.
  • For picky kids, skip whisking the lemon into the eggs and just serve a lemon wedge on the side to squeeze in at the table.

What to serve it with

  • Toasted country bread
  • A lemony green salad
  • Mint tea

Storage

This soup keeps for 2 to 3 days in the fridge in a sealed container. It freezes well without the eggs, which are best added fresh when reheating. Warm it gently without letting it boil to keep that silky texture.

Questions about this dish

Can I use a different rice instead of round rice?

You can use basmati rice, but the soup will be less silky since it has less starch. Round rice stays the best choice for that creamy texture.

Why does the soup sometimes turn into scrambled egg?

If you pour the beaten eggs straight into boiling broth, they cook too fast and form strands. Always temper the eggs with a ladle of hot broth first before stirring them in.

Can this soup be made ahead?

You can prepare the broth with the chicken and rice ahead of time, then whisk in the egg and lemon mixture right before serving. This keeps the eggs from overcooking when you reheat the soup.

Is this soup good for kids?

Yes, the shredded chicken and soft rice usually go over well with kids. You can cut back on the lemon if they find it too tangy.

How long does it take to make a Greek lemon chicken and rice soup?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Greek lemon chicken and rice soup?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Greek lemon chicken and rice soup cost?

About €2.10 per serving, or €8.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, gluten, celery. Always check the labels of the products you buy.

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