Greek Lemon Chicken Soup

"This lemony, chicken rice soup traditionally uses eggs to thicken the broth, but to lighten it up, this version uses cream of chicken soup. Remember to use the fat-free and low-sodium variety of soup to keep it healthier. From Pampered Chef 'Good for You' Cookbook."
photo by SweetySJD photo by SweetySJD
photo by SweetySJD
Ready In:
10 cups




  • Heat a 4 quart stockpot over medium heat.
  • Lightly spray with nonstick cooking spray.
  • Add carrots, onion and garlic, cook and stir for 2 minutes.
  • Stir in chicken, lemon zest, lemon juice, soup, broth and black pepper; bring to a boil.
  • Stir in rice and reduce heat.
  • Cover and simmer over low heat 15-20 minutes or until rice is tender.
  • Remove from heat and stir in parsley just before serving.

Questions & Replies

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  1. Melissa B.
    My family lives it! Perfect for a nice easy meal and great for a cold day. I use orzo instead of rice.
  2. Mama Montasaki
    Very tasty. Quick and easy! I decided to make it a little more complicated on myself, and added a couple of finely chopped celery sticks when I was sauteeing the onion and carrots. Well, actually, I sauteed the onion for 4-5 min first, then added the carrots for 4-5 min, then the celery for 3 min, then the garlic for 2 min. I like to sautee little longer than most recipes ask for, I find it really melds the flavors of the base nicely. Then I added the rest of the ingredients, and let it simmer on the lowest heat for about an hour. Again, I had the time, and wanted to let the flavors gel, since usually soup/chili/stew tastes better the next day anyway I wanted to give it some time. In any case, the results were a hit with my entire extended family. Thanks for sharing, it made a great family dinner!
  3. Chicagoland Chef du
    The whole family really enjoyed this and my son went back for 2nds, me too! I used recipe#234465 to precook the chicken, cooled, cubed and set aside until 10 minutes before serving. Made as written. Served with recipe#90975 for a perfect meal. Thanks for posting, Tee Lee. It's a keeper!
  4. sweetysjd
    I enjoyed this very much! I made it exactly as written. It's not just tasty, but quick and easy and healthy too! Thank you, I'll be making this again!


  1. Melissa B.
    My family lives it! Perfect for a nice easy meal and great for a cold day. I use orzo instead of rice.


After graduating from college in spring of 2007, I am now working as a Traffic Engineer. Now that I have free time instead of homework, I've been trying all sorts of new recipes that are more involved. I am always trying to get healthy food into my husband and 7-year old step-son. I am slowly wearing on them, both of them will finally eat vegetables with every dinner. Both of them like helping in the kitchen, especially on mini pizza nights! We have a 4-year old male lab/golden retriever mix and when the two "boys" get going, look out! I participated in my in-law's family Christmas party this year by bringing almond roca. It was a huge hit and everyone wants it again next get-together! I will definately bring it again, but I don't want to give the recipe out to them because it is so easy and I like them thinking I worked by butt off!! A cooking tragedy I once had in high school: I was making some pesto for my mom and I to have with lunch. At the time, I didn't know the difference between a clove and a bulb of garlic and I ended up putting about half a bulb of garlic in the recipe then stopped because I though "two whole bulbs would be a lot"... the recipe read 2 cloves ... Needless to say, we had bad breath for days and I never forgot what a clove was!! I haven't tried all of my posted recipes, but if I posted them I thought they sounded good and figured I should give someone else the chance to try them before I get to them. <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket">
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