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Lemony Chicken ‘n’ Rice Soup

Chase away the fall sniffles with this hearty and zesty Greek-inspired soup.

September 12, 2016

Shortcuts and pantry items combine to make a quick, delicious, lemony chicken soup that has an authentic Greek taste. A perfect antidote to the first sniffles of fall.

serves four to six. 


  • 1 medium carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 1/4 cup onion, finely chopped
  • 1 tablespoon extra virgin olive oil
  • 5-and-3/4 cups (46 ounces) low sodium chicken broth
  • One 10-and-3/4-ounce can of cream of chicken soup (fat-free is fine)
  • 1 cup uncooked long grain rice
  • 2 cups diced, cooked or rotisserie chicken
  • 1/3 cup fresh lemon juice (One large lemon should do; you may need part of another.)
  • zest of 1 large lemon


  1. Bring a large (at least 5-quart) soup pot to medium heat and saute carrot, celery and onion in olive oil for a few minutes, until softened.
  2. Add chicken broth and cream of chicken soup, stirring to blend. (If you’re in a hurry you can omit the veggies, but they add a lot of flavor to the soup.)
  3. Stir in rice, chicken, lemon juice and zest; bring mixture to a boil.
  4. Reduce heat, cover and simmer the soup for 15 to 20 minutes, until rice is tender. Adjust seasoning to taste. We often add more lemon juice.
  5. Serve garnished with chopped fresh parsley and a slice of fresh lemon. Pairs well with a crusty bread.



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The traditional soup includes beaten egg stirred in right at the end of cooking. I presume the canned cream of chicken soup is 'spose to substitute for it, but many of us would prefer to do without the preservatives and high sodium that is in most brands of such processed soup, and it's not at all needed. An easier and healthier version would be to heat well-flavored broth (chicken or vegetable), add lemon juice (~1tablespoon per cup of broth) and leftover rice to heat through, take off the heat, and  slowly add beaten eggs (3 for 5 c of broth). Garnish with a little parsley and/or chive if desired.  You can also add some spinach or sorrel along with the rice. 

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