Can this lemon chicken soup with rice be made in the Instant Pot?

Yes! Check out the Instant Pot version of this soup here.

Can this recipe be made Paleo/Whole30 compliant?

Yes! You can replace the rice in this recipe with cauliflower rice to make this Greek Lemon Chicken soup Whole30 compliant and paleo friendly. You can either add it in raw and reduce the simmer time to 15 minutes instead of 20 minutes. For a Whole30 compliant lemon chicken soup, make sure to also skip the feta as garnish.

Does this recipe re-heat well?

Yes. Store in an airtight container and eat within three days for best results.

Greek Lemon Chicken Soup with Rice

Name: Greek Lemon Chicken Soup with Rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Cuisine: Greek
Ingredients: 12-16 ounces cooked shredded chicken breast; 8 cups chicken broth; 1 cup chopped white onion; 1 cup chopped carrots; 1 cup chopped celery; 3/4 cup long grain white rice; 1/2 cup Lemon juice; 2 eggs; 1 tablespoon olive oil; 1 tablespoon minced garlic; 1 teaspoon salt; 1/2 teaspoon pepper; chopped fresh parsley for garnish

Description

This lemon chicken soup with rice is similar to avgolemono soup which is a traditional Greek style soup. It has all the makings of your favorite comforting soup with chicken, veggies and rice but with a delicious lemon sauce that makes all the difference! This lemon chicken soup is naturally gluten-free but can also be made Whole30, low carb and paleo!

Ingredients

Scale

12-16 ounces cooked shredded chicken breast
8 cups chicken broth
1 cup chopped white onion
1 cup chopped carrots
1 cup chopped celery
3/4 cup long grain white rice
1/2 cup Lemon juice
2 eggs
1 tablespoon olive oil
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon pepper
chopped fresh parsley for garnish

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Instructions

Heat olive oil in the dutch oven or a large pot on medium heat.
Add celery, white onion, carrots, minced garlic and salt and pepper. Sauté for about 3-4 minutes until vegetables begin to soften
Add chicken broth and allow to come to a low boil. Once boiling, add in rice and mix thoroughly. Cover and simmer for about 20 minutes
When ready, remove lid and add in shredded chicken. Keep heat on simmer while you prepare your lemon sauce
Whisk together two eggs with lemon juice. Slowly pour in the warm broth about a quarter cup at a time until you have added about 1/2 cup to 1 cup of the broth to the egg mixture. Continue to whisk as you pour in the broth.
Once everything is combined well, add the lemon sauce to the pot and mix soup thoroughly. Remove from heat so the eggs do not begin to cook.
Garnish with parsley (and feta if desired) and serve

Equipment

dutch oven

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Notes

replace white rice with cauliflower rice and reduce simmer time to 15 minutes to keep things grain free and low carb

Nutrition

Serving Size: 1/6 of recipe
Calories: 227
Fat: 5.9
Carbohydrates: 26.1
Fiber: 2.6
Protein: 18.3