Name: Greek Lemon Chicken Rice Soup
Prep time: 20 min
Cook time: 30 min
Ingredients: 1 TBSP Extra-virgin olive oil; 1/2 cup Carrots (peeled and diced small); 1/2 cup Celery (diced small); 1/2 cup Red onion (diced small); 2 cloves Garlic (minced); 6 cups Chicken broth; 2 Bay leaves; 1/3 cup White rice (rinsed); 6 oz Chicken breast boneless skinless (diced into bite-sized chunks); Salt (to taste); Black pepper (to taste); 1/4 cup Lemon juice (freshly squeezed, use more as needed); 2 Eggs (beaten); 1/4 cup Fresh parsley (chopped); 2 hunks Greek bread (such as psomi thick cut); 2 TBSP Butter (for serving); 1/4 tsp Garlic powder (to taste); 1/4 tsp Dried oregano (to taste); 1.5 tsp Lemon juice (to taste); 3 TBSP Extra-virgin olive oil (to taste); 1 Tomato (sliced, large, into wedges); 1 cup Cucumber (sliced 1/2 in thick into half circles); 1/4 cup Red onion (sliced thin); 1/3 cup Kalamata olives (fresh olives from olive bar halved); 3 TBSP Feta cheese (feta block in brine crumbled (not pre-crumbled)); 1 TBSP White vinegar (to taste); 12 oz Pineapple juice (cold); 12 oz Sparkling water (cold); Ice cubes (optional)

Greek Lemon Chicken Rice Soup

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Prep Time: 20

Cook Time: 30

Servings:

Calories: 833kcal

Ingredients

Soup

1 TBSP Extra-virgin olive oil
1/2 cup Carrots peeled and diced small
1/2 cup Celery diced small
1/2 cup Red onion diced small
2 cloves Garlic minced
6 cups Chicken broth
2 Bay leaves
1/3 cup White rice rinsed
6 oz Chicken breast boneless skinless diced into bite-sized chunks
Salt to taste
Black pepper to taste
1/4 cup Lemon juice freshly squeezed, use more as needed
2 Eggs beaten
1/4 cup Fresh parsley chopped
2 hunks Greek bread such as psomi thick cut
2 TBSP Butter for serving

Dressing

1/4 tsp Garlic powder to taste
1/4 tsp Dried oregano to taste
1.5 tsp Lemon juice to taste
3 TBSP Extra-virgin olive oil to taste

Salad

1 Tomato sliced, large, into wedges
1 cup Cucumber sliced 1/2 in thick into half circles
1/4 cup Red onion sliced thin
1/3 cup Kalamata olives fresh olives from olive bar halved
3 TBSP Feta cheese feta block in brine crumbled (not pre-crumbled)
1 TBSP White vinegar to taste

Pineapple Spritzer

12 oz Pineapple juice cold
12 oz Sparkling water cold
Ice cubes optional

US Customary - Metric

Instructions

Prep all ingredients per instructions above.
In a large Dutch oven or heavy pot, heat the olive oil on medium-high. Add the carrots, celery, and onions, toss them together to saute briefly, then stir in the garlic.
Add the chicken broth and bay leaves then raise the heat to high. Once the liquid has come to a rolling boil, add the rice, chicken, salt, and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender.
Mix all ingredients for the dressing. Adjust to taste.
Make the Salad: Mix the tomatoes, cucumber, onion, olives, and feta with the dressing. Add white vinegar to taste.
Prepare the Egg-Lemon Sauce: In a medium bowl, whisk together the lemon juice and eggs. Continue to whisk while adding 2 ladles full of broth from the pot (this helps temper the eggs so they don't curdle). Once fully combined, add to the pot and stir well. Remove from the heat immediately. Season with salt and pepper to taste. Stir in the parsley.
Mix the ingredients for the pineapple spritzer. Serve over ice if desired.
Enjoy Greek lemon chicken rice soup with bread and butter, village salad, and pineapple spritzer.

Nutrition