Chicken Lemon Rice Soup is a classic Greek soup that is served at so many restaurants by me.
My kids absolutely love it!
I love that it takes very few ingredients to make plus it’s so good.
This recipe is great for using up leftover rice. You could also use a rice cooker to quickly make some rice.
My daughter bought me a rice cooker for Christmas one year and I use it all the time. I love that there’s no need to stir the rice, just let the rice cooker do its thing! You can also use it to steam vegetables.
To make this recipe even easier I used a store bought rotisserie chicken. You could also use leftover chicken or quickly bake or boil a chicken breast.
What you need to make Chicken Lemon Rice Soup:
- Chicken broth
- Lemon
- Cooked rice
- Cooked chicken breast
- Onion
- Garlic
- Light butter
How to make Chicken Lemon Rice Soup:
Melt the butter in a Dutch oven or soup pot. Add the onion and cook for 2 minutes Then add the garlic and cook 1 minute.
Pour in the chicken broth and cook over medium-high heat. Bring to a simmer then lower the heat to medium.
In a medium bowl squeeze 2 lemons, add the eggs and whisk together.
The eggs need to be tempered before adding them to the soup or else you’ll have scrambled egg soup.
To temper the eggs you need to slowly add the hot soup broth into the eggs while continuously whisking. Add about two ladles worth of broth.
Tempering eggs will turn them into a silky, thick texture. It’s not hard to do but your wrist might get tired from whisking. 🙂
Add the tempered eggs into the soup pot and mix together. Add the cooked chicken and rice to the pot and continue cooking for 5 minutes.
If you have any leftovers you can store them in the fridge in an airtight container up to 3 days.
I tracked this soup as two large servings. Click here to view your WW Personal Points and track it on your app.
Yield: 2 servings
Click here to view your WW Personal Points and track it on your app.
- 4 cups fat free chicken broth
- 1 teaspoon light butter
- 1/4 cup yellow onion, chopped
- 1 clove garlic, minced
- 2 Eggs
- 1 cup boneless, skinless chicken breast, cooked and shredded
- 1 cup rice, cooked
- Juice of 1 lemon
- Salt and pepper, to taste
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Melt the butter in a Dutch oven or soup pot. Add the onion and cook 2 minutes. Add the minced garlic and cook 1 minute.
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Pour in the chicken broth and cook over medium-high heat until it starts to simmer, then turn the heat to medium.
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Add the lemon juice and eggs to a bowl and whisk together. Temper the eggs by slowly whisking in 2 ladles of the broth. Make sure to continuously whisk the eggs so they don't scramble.
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Pour the tempered eggs into the pot. Add the cooked chicken and rice. Cook for 5 minutes then add salt and pepper if necessary.
Here are some more WW friendly recipes:
If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.
If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!
Are you looking for a meal plan that’s Weight Watchers friendly? I have over 100 meal plans that you can choose from and I post a new one each week. Click here to check them out!
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