Greek lemon chicken soup

We've given tried-and-true family favourite chicken soup a Mediterranean twist by adding lemon, rice and silverbeet. It's a whole new taste experience that you'll want to try again... and again.

  • 20 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print


Greek lemon chicken soup
  • 4 cup (1l) salt-reduced chicken stock
  • 4 cup water
  • 1 onion, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 celery stalk, coarsely chopped
  • 1 dried bay leaf
  • 500 gram chicken breast fillets, trimmed
  • 1/2 cup (100g) white long-grain rice
  • 100 gram silverbeet, white stalks removed, shredded
  • 2 eggs, at room temperature
  • 1 lemon, juiced
  • 1/2 cup (125ml) boiling water
  • crusty bread rolls, to serve


Greek lemon chicken soup
  • 1
    Place stock, the water, onion, carrot, celery and bay leaf in a large saucepan on high heat. Bring to the boil. Add chicken, reduce heat to medium-low and simmer, covered, for 15-20 minutes or until cooked through. Using a slotted spoon, transfer chicken to a plate. Cool slightly, then shred.
  • 2
    Strain cooking liquid through a fine sieve into a clean saucepan. Discard solids. Bring liquid to the boil on high heat. Add rice and reduce heat to medium. Simmer, uncovered, for 15 minutes or until rice is tender.
  • 3
    Add silverbeet and shredded chicken to rice soup. Cook, stirring occasionally, for 2-3 minutes or until heated through and silverbeet is wilted.
  • 4
    Serve soup with crusty bread.