Low Calorie Greek Lemon Chicken Soup is a comforting soup that combines the tanginess of lemon with the richness of chicken broth. The secret ingredient is the egg-lemon mixture, which gives the soup a velvety texture and a bright lemony flavor.
Check out my Low Calorie Chicken Noodle Soup and my Instant Pot Chicken Barley Soup for more chicken soup recipes!
This low calorie Greek lemon chicken soup is a classic dish in Greek cuisine that is known for its delicious blend of flavors and comforting qualities. The soup is typically made with chicken broth, pulled chicken, lemon juice, eggs, and rice.
The use of pulled rotisserie chicken makes this soup easy to prepare and is a great way to use leftover chicken. This soup is often enjoyed as a starter or main dish and is commonly served with crusty bread or a side salad.
Why You'll Love This Recipe
- The combination of chicken, lemon juice, and aromatic vegetables creates a flavorful and comforting soup that is perfect for a cold day.
- This recipe is simple and easy to make, and requires only a few basic ingredients.
- It's packed with protein and nutrients, making it a healthy and nourishing meal.
- This recipe is perfect for using up leftover chicken or vegetables that you have on hand. You can also make a big batch and freeze it for later.
Ingredients You'll Need
- Olive Oil: This healthy oil is a staple in Mediterranean cuisine.
- Onion: Adds flavor and texture.
- Carrots: Add color and nutrition.
- Celery: Adds a refreshing flavor.
- Salt: Enhances the flavor of the soup and helps to balance the other ingredients.
- Ground Black Pepper: Adds a subtle heat to the soup and helps to bring out the other flavors.
- Garlic: Aromatic herb that adds flavor to the soup.
- Chicken Broth: Used as a base for this soup.
- Rotisserie Chicken: A convenient and tasty way to add protein to the soup.
- Instant White Rice: Adds texture and body to the soup.
- Eggs: Used to create a creamy and tangy egg-lemon mixture that thickens and flavors the soup.
- Fresh Lemon Juice: Adds a bright and fresh flavor to the soup and helps to balance the richness of the chicken broth.
- Fresh Parsley: Adds a fresh and bright flavor.
Step-By-Step Instructions
Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, and sprinkle with salt and black pepper. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
Step 2: Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Step 3: Pour in the chicken broth and bring to a boil. Add the pulled rotisserie chicken and instant white rice, and reduce the heat to a simmer. Cook for 10-15 minutes, or until the rice is tender and cooked through.
Step 4: In a small bowl, whisk together the eggs and lemon juice until smooth.
Step 5: Once the rice is cooked, ladle a small amount of the hot soup into the bowl with the egg-lemon mixture, whisking constantly. This will temper the eggs and prevent them from curdling when added to the hot soup.
Step 6: Slowly pour the tempered egg-lemon mixture into the pot of soup, whisking constantly.
Step 7: Cook for an additional 1-2 minutes, until the soup is thickened slightly and heated through. Stir in the chopped fresh parsley, if using, and serve hot.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- Fresh lemon juice will provide the best flavor and acidity to the soup. Avoid using bottled lemon juice, as it can have a slightly bitter taste
- Using leftover rotisserie chicken is a great way to save time and add flavor to the soup. However, you can also cook and shred your own chicken if you prefer.
- When adding the egg-lemon mixture to the soup, it is important to do it slowly and stir continuously. This will prevent the eggs from curdling and give a smooth and velvety texture.
Variations
- Vegetarian: To make this soup vegetarian, omit the chicken and use vegetable broth instead of chicken broth. You can add some extra vegetables like mushrooms or zucchini to make up for the protein.
- Orzo: Instead of using instant white rice, you can use orzo pasta. Orzo is a small, rice-shaped pasta that will add a different texture to the soup.
- Spicy: Add some red pepper flakes or hot sauce to the soup to give it a spicy kick.
Storing & Freezing
Storing: Let the soup cool down to room temperature before refrigerating. Store the soup in an airtight container in the refrigerator for up to 3-4 days.
Freezing: Let the soup cool down to room temperature before freezing. Store the soup in an airtight container or freezer bag in the freezer for up to 3-4 months.
Recipe FAQ's
Yes, you can make this soup in a slow cooker. Add all the ingredients (except for the egg-lemon mixture and fresh parsley) to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Then add the egg-lemon mixture and fresh parsley just before serving.
Yes, you can use brown rice instead of instant white rice. However, brown rice takes longer to cook than white rice, so you may need to adjust the cooking time accordingly.
More Chicken Recipes You'll Love
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Low Calorie Greek Lemon Chicken Soup
Ingredients
- 2 tablespoons olive oil
- ½ onion chopped
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 2 garlic cloves minced
- 8 cups chicken broth
- 2 cups pulled rotisserie chicken
- 1 cup instant white rice
- 2 eggs
- ½ cup fresh lemon juice
- ½ cup fresh parley chopped, optional
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery, and sprinkle with salt and black pepper. Cook, stirring occasionally, until the vegetables are softened, about 10 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Pour in the chicken broth and bring to a boil. Add the pulled rotisserie chicken and instant white rice, and reduce the heat to a simmer. Cook for 10-15 minutes, or until the rice is tender and cooked through.
- In a small bowl, whisk together the eggs and lemon juice until smooth.
- Once the rice is cooked, ladle a small amount of the hot soup into the bowl with the egg-lemon mixture, whisking constantly. This will temper the eggs and prevent them from curdling when added to the hot soup.
- Slowly pour the tempered egg-lemon mixture into the pot of soup, whisking constantly.
- Cook for an additional 1-2 minutes, until the soup is thickened slightly and heated through. Stir in the chopped fresh parsley, if using, and serve hot.
Notes
- Fresh lemon juice will provide the best flavor and acidity to the soup. Avoid using bottled lemon juice, as it can have a slightly bitter taste
- Using leftover rotisserie chicken is a great way to save time and add flavor to the soup. However, you can also cook and shred your own chicken if you prefer.
- When adding the egg-lemon mixture to the soup, it is important to do it slowly and stir continuously. This will prevent the eggs from curdling and give a smooth and velvety texture.
- Storing: Let the soup cool down to room temperature before refrigerating. Store the soup in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Let the soup cool down to room temperature before freezing. Store the soup in an airtight container or freezer bag in the freezer for up to 3-4 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Cathleen
This looks like the ultimate comfort food!! I am definitely going to be making this soup over and over, thank you so much for the recipe 🙂
Matt
I always end up with leftover rotisserie chicken this recipe was great and I perfect way to use it up!
Tavo
I am having the flu and asked my partner to make this soup for me, and it was super comforting. Big Thank you!
Erika
That's great to hear, Tavo. Feel better soon!