Community Pick
Greek Lemon Chicken Soup
"Oh so simple soup, great way to use up leftover chicken or get a ready cooked on in the grocery store. Has a light, lemony flavor. Posted for the Zaar World Tour 2005 to Greece."
photo by CulinaryExplorer
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 1 (46 ounce) can chicken broth
- 1 (10 3/4 ounce) can condensed cream of chicken soup
- 1 cup uncooked rice
- 2 cups diced cooked chicken
- 1⁄4 cup fresh lemon juice
- 1⁄2 teaspoon lemon rind
directions
- In a 5-quart Dutch oven, combine chicken broth and cream of chicken soup, mixing until well blended.
- Stir in rice, chicken, lemon juice and rind.
- Bring mixture to a boil.
- Reduce heat.
- Cover; simmer 15 to 20 minutes or until rice is tender.
Questions & Replies
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What type of rice? Thanks
Reviews
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This is a great recipe. I recently tried this soup in a restaurant and loved it so I searched for it here. This soup is better than I had in the restaurant. My kids liked it too. I also added sauteed carrots and celery and I used the 97% fat-free cream of chicken soup. This is a definite keeper! -
I have to say, I am impressed. I make a Lemony-Chicken-Soup-263380, that all my friends request the recipe for. It is SO yummy. However, this is awfully close in taste. That said, I think simply because of ease, yours is better! However, I do appreciate the sauteed red pepper in my soup, so I might add it to yours for special occasions. Dress this up with a slice of fresh lemon and some fresh parsley too. The best part - I can make this from pantry items. Might even try using jarred red pepper. Thank you. -
I have been making Greek egg lemon soup for years. This tastes so close to it, I can't believe it. It was so easy to make (not at all as labor intensive as my usual recipe) and my DH loved it so much that I will be making this instead from now on. I was about 1/8c short of rice, so I made up the difference with orzo. -
This was fantastic! I LOVED to lemony flavor!! I added finely diced (and sauteed) carrots and celery, and used brown rice. I can't WAIT to have this for lunch again today! -
flavor was good and it was very simple to make. it seems like i'm the only person this happened to, but the rice sucked up all the liquid and i ended up with more of a rice casserole type dish. had to add water to eat it as soup. maybe i cooked too long?
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Tweaks
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Oh my, this was so good! I too used orzo instead of rice. Also had to make my own cream of chicken soup due to son's milk allergy. Otherwise followed the recipe as posted, using a rotisserie chicken breast for the 2 cups of diced chicken. . The fresh lemon juice and lemon zest really stand out to me! I'm sure I will make this many times - thanks so much for posting, LAURIE!
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Vegetarian Recipe -- I subbed evaporated milk for the cream chicken soup. I used chick'n bits and imitation chicken broth from a local health food grocery store. One large lemon for the juice and I grated in all the rind. I had left over grilled red peppers and onions which I diced finely and added to the pot. I also added some oregano and pepper. It tasted very close to what my Greek mom made in Greece minus the last minute addition of whipped egg yolk. I did not miss the egg yolk and figured my arteries would thank me. Thanks so much for this recipe. It is certainly a keeper. -
Great starter.. Don't use basmati rice. I ended up with chicken and rice instead of soup. Next time... 1/2 a cup of rice. I'm a lemon lover so I squirted more in after I ladled it into the bowl and finished with fresh ground pepper. Absolutely delicious.
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deliciously simple and simply delicious! I subbed evaporated milk for the cream of chicken soup, but other than that made no substitutions. Was a wonderful and unique dish, my only complaint being that I didn't have soup for leftovers--the rice absorbed everything!
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WOW! So tasty and FAST!! I substituted the rice for orzo, used local supermarket rotisserie lemon and pepper chicken breast. My two yr old, loved it, definite keeper!
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RECIPE SUBMITTED BY
LAURIE
Ottawa, 52
<p>Before I get to the details let me tell you how I rate recipes.....and tell you how I feel about others ratings! <br /> <br />5 STARS....This recipe was excellant, we liked it very much, the directions were very clear and if I made any minor substitutions I noted it. It would most likely be made again, many times! <br /> <br />4 STARS....This recipe was good, we liked it but I made changes either in taste or it was not clear in something, but I would consider making it again. <br /> <br />3 STARS....This recipe was not something that got approval from the majority. Either it just didnt work in preparation, directions, or taste. I will tell you why and would not make it again unless I altered it much! <br /> <br />2, 1 STARS.....I DO NOT give these as I feel they are NOT worthy....especially if the recipe previously had good reviews and by my giving a low one would jeopardize the ratings. I would appreciate this reciprocated with reviews to my recipes. <br /> <br />0 STARS....COMMENTS I will leave no stars and comments on something that did not work out for me and I will be honest and tell you why. <br /> <br />I DETEST IT WHEN PEOPLE CHANGE YOUR RECIPE OR DONT EVEN MAKE IT THEN LEAVE YOU LOW REVIEWS. PEOPLE WHO DO THAT ARE JUST BEING VINDICTIVE OR JUST PLAIN STUPIDLY CRUEL. Examples of some I've gotten would be: 1 star...This doesnt sound like something we would like 2 stars...too sweet for me, (this was on a all 5 star recipe). <br /> <br /> <br />Now for the details: <br />I was born, raised and still live in the same midwestern town where comfort food is what we thrive on, however my dream is to retire to the northwoods of Wisconsin.. (the sooner the better IMHO)! <br /> <br />I relish a recipe that is simple, quick and tastes great as I am a divorced mom to 4 very busy, active young adults (27, 25, 20 year old daughters and a 21 year old son.) Cooking time is at a premium as everyone is so busy, I never usually know who will be at my house for supper! I also try to find things that will reheat well. <br /> <br />I have worked for 30 years in the accounting field and presently semi retired. It is very nice for a change to not have to deal with the everyday stress of deadlines and office politics! It has been great cooking for pleasure, at my leisure, instead of to feed the troops! <br /> <br />Cooking relaxes me so I do it often and I love to cook for people who appreciate it. It is nothing for me to start a recipe at 10pm right before bedtime, and yes I have cooked all nite. Kind of a marathon!! <br /> <br />Cookbooks are my passion and I can't resist the ones that churches, schools etc. put together and well as the ones in the grocery stores. My collection numbers well over 2000 and where as some people go to bed with a good novel, my nightstand is full of cookbooks! <br /> <br />I love to bake and its nothing for me to make 15-20 different kinds of cookies and candies for the holidays. I guess that it has rubbed off on my oldest daughter who is a culinary school graduate and knee deep in pastry classes, hoping to become a pastry chef! <br /> <br />In March of 2002 I had gastric bypass, weight loss surgery and I have lost 125 pounds FOREVER, so now when I do cook it IS for everyone else to enjoy. <br /> <br />I love Zaar and all the friends I have made here, this sight is so addictive but yet so much fun! And the recipes aren't bad either..LOL! I know that in the years since Ive been a permanent fixture of this site I have acquired many great recipes and tons of cooks that I am proud to call my friends! I have also tried many foods that years ago I would never have even imagined.</p>
