Creamy Greek Lemon Rice Soup Recipe with Chicken
Tender chicken, rice, and the perfect hint of lemon in a creamy, velvety broth base.
Equipment
- Dutch Oven or Stock Pot
Ingredients
- 3 tbsp Extra virgin olive oil
- 1 small Red or white onion, finely diced
- 2-3 cloves Garlic, minced
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/4 cup Fresh lemon juice
- 1 tbsp Fresh lemon Zest
- 1/2 cup Jasmine rice, rinsed
- 1 6-9 oz. Boneless, skinless chicken breast
- 32 fl. oz. Chicken stock
- 1/2 cup Heavy cream
- Grated parmesan and fresh herbs for garnish
Instructions
- In a large Dutch oven or stock pot heat olive oil over medium-high heat. Once warm add in the diced onion, sauté for 2-3 minutes until onions start to soften. Add in minced garlic, salt, and pepper, sauté for another 1-2 minutes until fragrant.
- Deglaze the pan with lemon juice, add in lemon zest and dry rice. Sauté the rice over medium-high heat for 2-3 minutes. Add in chicken stock and chicken breast. Cover and simmer for 15-20 minutes, or until rice and chicken are cooked. Stir often so the rice doesn't stick to the bottom of the pan.
- Remove chicken breast, shred with two forks and return to the pot. Add in the heavy cream, stir to combine.
- Serve immediately with warm bread, garnish with parmesan cheese and fresh herbs!
Notes
*This soup can be kept in an airtight container in the fridge, the soup may thicken once chilled. If that happens thin with a bit of water or chicken stock.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 23gProtein: 16gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 51mgSodium: 665mgPotassium: 441mgFiber: 1gSugar: 5gVitamin A: 535IUVitamin C: 3mgCalcium: 35mgIron: 1mg