Name: Greek Chicken, Rice & Lemon Soup Recipe
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Cuisine: Greek
Ingredients: 1.6 kg whole chicken; 6 black peppercorns; 2 onions, roughly chopped; 2 celery sticks, roughly chopped; 2 carrots, roughly chopped; 300 g medium or long-grain rice; 4 eggs; 2 lemons, juiced, plus pared zest to serve (optional); ½ tsp ground cinnamon, plus an extra pinch to serve

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Introduction

Greek chicken, rice, and lemon soup is a comforting and flavorful dish that combines tender chicken with fragrant lemon and warm cinnamon. This traditional soup is creamy without using dairy and perfect for a cozy meal any time of year.

The image shows two white bowls filled with creamy rice porridge. Each bowl has a base layer of thick, soft rice in a light beige broth, topped with tender strips of white chicken placed in the center. There are a few thin yellow lemon peel strips on top of the chicken, along with a light sprinkle of brownish-red spice and a little bit of black pepper. One bowl is in the foreground, with a silver spoon resting inside, while the other is slightly blurred in the background. Nearby, there is a small white plate with extra lemon peel strips on a blue and white patterned cloth, all sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.6kg whole chicken
6 black peppercorns
2 onions, roughly chopped
2 celery sticks, roughly chopped
2 carrots, roughly chopped
300g medium or long-grain rice
4 eggs
2 lemons, juiced, plus pared zest to serve (optional)
½ tsp ground cinnamon, plus an extra pinch to serve

Instructions

Step 1: Place the whole chicken in a large saucepan along with the peppercorns, onions, celery, and carrots. Cover with cold water, bring to the boil over high heat, then reduce to low. Cover and simmer for 1 hour or until the chicken is tender and falling apart. Remove from heat and let cool for 1 hour 30 minutes.
Step 2: Transfer the chicken to a board and shred the meat off the bones. Discard the carcass. Strain the stock, discarding the vegetables and peppercorns, and measure about 2.5 litres of liquid.
Step 3: Return the stock to the saucepan, season with salt, and bring to a boil. Add the rice, then reduce to a simmer, cover, and cook for 15 minutes until the rice is soft. Remove from heat.
Step 4: In a bowl or stand mixer, whisk together the eggs, juice of 1½ lemons, cinnamon, and a pinch of black pepper. Slowly ladle in some hot stock (without rice) while whisking continuously to temper the eggs. Repeat three more times until combined and creamy.
Step 5: Pour the egg mixture back into the rice soup. Add the shredded chicken. Simmer gently over low heat for 3–4 minutes, stirring constantly to thicken the soup and prevent the eggs from scrambling.
Step 6: Stir in the juice of the remaining ½ lemon to taste. Serve immediately or let stand for 10 minutes to thicken further. Garnish with extra cinnamon and lemon zest if desired.

Tips & Variations

Use leftover cooked chicken to save time, adding it in during the final simmer step.
For a more intense lemon flavor, add extra lemon zest to the soup or as garnish.
Substitute brown rice for a nuttier texture, but increase cooking time accordingly.
Stir continuously when adding eggs to prevent curdling and achieve a smooth, creamy consistency.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, stirring frequently to avoid the eggs scrambling or the rice sticking. This soup is best enjoyed fresh but can also be frozen, though texture may change slightly upon thawing.

How to Serve

The image shows two white bowls filled with a creamy, slightly thick rice porridge base that is pale off-white in color. Each bowl has shredded white chicken layered on top, sprinkled with a light dusting of brown spice and black pepper flakes, and garnished with thin yellow strips of lemon zest. A silver spoon lies inside the front bowl, resting on the rim with its handle extending outwards. Next to the front bowl is a small white dish holding extra lemon zest strips, placed on a blue and white floral-patterned cloth napkin. The background surface is a light wooden texture, and an additional spoon is blurred in the back. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken parts instead of a whole chicken?

Yes, using chicken thighs or breasts with bones will work well and may even reduce cooking time. Ensure you still simmer long enough to develop a rich stock.

Why does the soup need to be stirred constantly when reheating?

Stirring prevents the eggs in the soup from curdling or scrambling and stops the rice from settling and sticking to the pan, keeping the texture smooth and creamy.