• Kelly

Greek Lemon-Chicken Rice Soup

This is one of my absolute favorite dishes to make. It’s definitely a comfort-food soup!

Prep: 10 min

Cook: 20 min


*4 cups of organic chicken broth

*1 cube of Rapunzel-brand Vegetable Broth with Herbs (or you can just use both Mrs. Dash Onion and Herb and Mrs. Dash Garlic Herb seasonings, as well as salt and pepper and season to taste)

*1 - 1 1/2 cups of cooked rice OR cooked riced cauliflower (we have made it both ways and no one could taste the difference)

*2 large eggs

*2 large lemons, juiced

*2 cups of cooked chicken breast (we love using an organic rotisserie chicken because of the flavor and tenderness of the chicken - plus it’s one less thing to cook!)


Add broth to a large stock pot and bring to a boil. Season to taste. At the same time, warm the cooked rice/riced cauliflower in a separate pan (we lightly sauté it with a little butter, so it doesn’t stick to the pan). Mix the eggs and lemon juice in a separate bowl.

Slowly add the mixture to the warm broth, one tablespoon at a time, whisking constantly so the egg does not cook and create a funky texture. Add the cooked chicken and stir to warm through. Adjust the seasonings to taste if needed. Serve over rice/rocked cauliflower. Enjoy!

*At my house, we LOVE lemon and I’ll add more lemon juice until the soup is nice and tangy. For a real Greek flavor infusion, top with Greek feta cheese. We use President Crumbled Feta Cheese with Mediterranean Herbs band. It complements the soup perfectly!

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