Greek Lemon Chicken Soup With Rice

5 from 5 votes

Greek Lemon Chicken Soup With Rice

My Greek Lemon Chicken Soup features tender chicken and rice in a thick and creamy broth. It's easy, fresh, and comes together in just one pot.

Course Main Course

Cuisine Greek

Diet Gluten Free

Prep Time 5

Cook Time 47

Total Time 52

Servings

Calories 273kcal

Author Krystle Smith

Ingredients

2 Tablespoons Olive Oil
1 Onion Diced
3 Cloves Garlic Minced
4 Cups Hot Water
4 Teaspoons Better Than Bouillon Chicken Base
2 Bay Leaves
Salt and Pepper To Taste
1 Teaspoon Lemon Pepper Seasoning
3 Chicken Breasts Boneless, Skinless
½ Cup Arborio Rice
3 Eggs
¼ Cup Fresh Dill Roughly Chopped

Instructions

In a large Dutch oven heat olive over medium heat.
Add onions and sauté for 5-7 minutes or until softened and translucent.
Add garlic and cook for one more minutes.
Mix hot water and Better than Bouillon Base. Add to pot along with bay leaves, lemon pepper seasoning, chicken, and salt/pepper.
Bring to a boil. Reduce heat to low and simmer for 5 minutes. Turn off heat and allow to sit for 15-20 minutes.
Bring to boil over med/high heat for 2 minutes.
Remove chicken and shred with 2 forks.
Pour in uncooked rice and cover and cook for 20 minutes.
In a small bowl, whisk eggs and lemon juice.
Add in 1 ladle of the broth at a time to the egg mixture to temper the eggs. Repeat 4 or 5 times. Then add egg mixture to the soup. Remove from heat.
Fold in chicken and remove bay leaves.
Garnish with dill and lemon slices if desired. Enjoy!

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