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Lemon Rice and Chicken Soup

Cooler weather brings the wonderful opportunity for SOUP!

This take on a delicious traditional Greek recipe is a meal in a bowl. Rice, chicken, lemon, veggies, feta, and more! Fill your bowl for a warm, satisfying and tasty midweek dinner the whole family will love.

Serves 4

What you need:

  • Glug of olive oil

  • 1 brown onion, finely chopped

  • 2 carrots, finely chopped

  • ½ cup Arborio rice

  • 4 cups chicken stock

  • Juice of 1 lemon

  • 3 eggs

  • 2 chicken breasts, poached and shredded (refer to our recipe of easy Poached Chicken)

  • Salt and Pepper to taste

  • ¼ cup dill, chopped, for garnishing

  • ¼ cup feta, crumbled, for garnishing

  • Optional: extra lemon


  1. Heat a good glug of oil in a soup pot over medium heat. Add the chopped veggies and cook until the onion is fragrant and translucent. Stir frequently.

  2. Add the rice and chicken stock to the pot and bring to a boil. Reduce to a simmer and cook for about 15 minutes or until the rice is cooked through.

  3. Whilst you are waiting for the rice to cook, beat the eggs and lemon juice together in a bowl.

  4. Once the rice is cooked, add the chicken to the soup.

  5. Mix one ladle of soup broth with the egg mixture and slowly pour into the soup.

  6. Season with salt and pepper as desired and feel free to add more lemon juice as required.

  7. Serve with lots of dill and feta on top, and an extra squeeze of lemon.

Note: The soup may thicken up even further if you store it in the fridge. To loosen it up, you can add some extra chicken broth when reheating.


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