Easy Greek Chicken, Lemon and Rice Soup
A Comforting Greek Classic
This easy Greek Chicken, Lemon and Rice Soup makes a perfect dinner when you have no time to cook or when you just don’t feel like cooking.
This soup can be made with pantry staples you likely have on hand. While this is not an authentic Greek soup, it will hit the spot on a busy day when you have a craving.
It’s made with canned soup, lemon, rice, and some eggs and it is filling and delicious.
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Simple Ingredients
If I am being completely honest, this recipe came about when I was not feeling well after a long night out. I had all of these ingredients on hand so I whipped it up and let me tell you, it was life saving.
In no way am I saying that this soup is authentic or made in any traditional way. What I will tell you, is that Mr. Tipsy’s Dad was 100% Greek and I made this for him and he loved it.
If it’s Greek enough for him, I bet it will be Greek enough for you. And if it isn’t, you can just call it Polish Chicken Lemon Rice Soup if that makes you happy, LOL.
Make it More Filling
This is one of those recipes you keep in your back pocket for a busy day.
If you like, you can add shredded chicken to this soup to bulk it up.
If you do not have shredded chicken, the soup is filling enough on its own, especially with some sides like Chilled Greek Bean Salad with Feta.
I like to serve this soup with a Greek Salad or some crusty bread and good butter. This also makes a great lunch the next day.
Sometimes all you want is a good soup, and this is a very good soup!
Easy Greek Chicken Lemon and Rice Soup
This easy Greek Chicken, Lemon and Rice Soup. This soup makes a perfect dinner when you have no time to cook, or when you don't feel like cooking. This soup can be made with pantry staples you likely have on hand. While this is not an authentic Greek soup, this will hit the spot on a busy day when you have a craving. Made with canned soup, lemon, rice, and some eggs, it filling and delicious.
Ingredients
- 4 10 1/2 Ounce Cans of Cream of Chicken Soup
- 2 Cups of Cooked White Rice
- 3 Eggs
- 2 to 4 Lemons (depends your personal tastes)
- 1 32 Ounce Carton of Chicken Broth
- 2 C Lowfat Milk
- 1 T Dried Dill
- 1 T Oregano
- 1 tsp Rosemary
- Salt and Pepper To Taste
Instructions
- In a stock pot, empty the four cans of soup and whisk until smooth.
- Turn the heat on the stove to low and whisk in the carton of chicken broth and bring to a simmer.
- Whisk well so the soup is smooth.
- Add in the herbs, salt and pepper. When the soup is simmering well, reduce the heat and add in the eggs, one at a time and whisk really well in between each egg. You should see the egg whites dispersed well in the soup.
- Let the soup simmer for 15 minutes. Add in the milk, whisk and remove from heat. Add in the lemon juice. I recommend adding the lemons one at a time and tasting in between until it has the lemon flavor you prefer. The soup is technically supposed to be very lemony.
- Stir in the rice.
- If the soup is too thick you can thin it out with more milk or broth.
- Serve with lots of black pepper.
Want another great soup option? I bet you’ll love my Lasagna Soup.