This is the traditional way of making Greek Chicken Lemon Rice Soup. I’ve seen recipes that will add cornstarch or a can of cream of chicken soup to make it thick, but this is the original recipe, more natural and very authentic. You can omit the chicken altogether and have the plain version of Lemon Rice Soup, by using chicken stock. I often make this soup with a whole chicken and I don’t add the chicken stock at all. The whole chicken adds more flavor to the soup. On this version, I added the chicken stock since chicken breasts don’t have much flavor. You can also use chicken legs and thighs instead of breasts for more flavor.
Greek Chicken Lemon Rice soup
10 servings (approximately 2 cups = 16 oz each serving)
1.25 lbs chicken breast (2 large chicken breasts)
2 quarts water (about 8 cups)
4 cups chicken stock
6 cups additional water
1 cup rice (not parboiled rice but regular long grain rice)
¼ tsp salt
½ cup freshly squeezed lemon juice (or the juice of two (2) lemons)
Wash the chicken breast and place them in a pot with the water. Let it cook for ½ hour to 45 minutes. Make sure it doesn’t boil over. Skim the froth that collects on the surface of the water till it’s clear.
When the chicken is cooked, remove from the pot. Add the chicken stock to the pot, the rice, the additional water, and the salt. Let the rice cook completely to the point where each grain is almost split in half. This will release extra starches thus making the soup thick.
In the meantime, cut the chicken breast into pieces and add to the soup. Let it heat through and remove the soup from the heat.
Egg and Lemon Sauce:
Separate the egg yolks from the egg whites. Set the egg yolks aside. Squeeze the juice of two lemons. Set that aside. In a bowl whisk the egg whites till frothy. Add the egg yolks while you continue beating. Add the lemon juice while still beating. Slowly ladle some of the soup into the egg/lemon mixture while continue beating. Add more of the soup to bring the egg/lemon mixture to the soup temperature. (The soup should not be too hot or the eggs will curdle). Then slowly pour the egg/lemon mixture into the pot. Stir and serve. The soup will be thick and creamy. Enjoy!
Note 1: The soup freezes well without the egg/lemon sauce. You can freeze it, and when you are ready to use it, heat it through and then add the egg/lemon sauce.
Note 2: When heating up the soup, heat it in medium-low heat. Otherwise, the egg/lemon mixture will curdle the soup.
Note 3: If you are using a whole chicken, when the chicken is cooked pour the stock into a fat separator container. The container will separate the chicken fat from the actual chicken stock. Then pour the chicken stock without the fat into a pot and continue making the soup.
Serving Size 1 serving (476.4 g)
Amount Per Serving
Calories from Fat 32
Total Fat 3.6g
Saturated Fat 1.0g
Total Carbohydrates 16.3g
Dietary Fiber 0.3g
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