Lemon Chicken Rice Soup

A lemony chicken soup for chilly nights, or any night!

  • Cuisine
    • Mediterranean
    • Greek
  • Course
    • Soup
  • 1 leek (white part only), chopped
  • 1 yellow onion, chopped
  • 2 large boxes chicken stock (free range / organic)
  • 3-4 boneless skinless chicken breasts
  • 4 chicken thighs (with skin & bones)
  • 1/2 – 3/4 cup rice
  • carrots, sliced rather thin
  • fresh dill, chopped
  • fresh lemon juice (1-3 lemons)

Saute chopped leek and chopped onion in olive oil with salt and pepper.  Add chicken stock, bring to a boil, and drop in chicken breasts and chicken thighs.  Cook thoroughly (about 20 minutes), then remove chicken.


Add rice and carrots to boiling stock.  Simmer for 20-25 minutes.


Shred chicken breasts with a fork (save chicken thighs for another use) and add shredded chicken back into stock.


Add fresh dill and fresh lemon juice to taste.

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