Lemon Rice Soup

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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 599kcal

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 pieces Pita bread

Grape Leaves

  • 4 Dolmas store-bought

Lemon Sparkling Water

  • 24 oz Sparkling water cold
  • 1 Lemon sliced
  • Ice cubes optional
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Instructions

  • 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.
  • 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 sparkling water and lemon. Serve over ice if desired.
  • Enjoy Greek lemon chicken rice soup with pita bread, dolmas, and lemon sparkling water.

Nutrition

Calories: 599kcal | Carbohydrates: 77g | Protein: 38g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 232mg | Sodium: 3201mg | Potassium: 1015mg | Fiber: 6g | Sugar: 9g | Vitamin A: 8041IU | Vitamin C: 59mg | Calcium: 215mg | Iron: 4mg

Lemon Rice Soup

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2
Calories 599 kcal

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 pieces Pita bread

Grape Leaves

  • 4 Dolmas store-bought

Lemon Sparkling Water

  • 24 oz Sparkling water cold
  • 1 Lemon sliced
  • Ice cubes optional

Instructions
 

  • 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.
  • 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 sparkling water and lemon. Serve over ice if desired.
  • Enjoy Greek lemon chicken rice soup with pita bread, dolmas, and lemon sparkling water.

Nutrition

Calories: 599kcalCarbohydrates: 77gProtein: 38gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 232mgSodium: 3201mgPotassium: 1015mgFiber: 6gSugar: 9gVitamin A: 8041IUVitamin C: 59mgCalcium: 215mgIron: 4mg
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