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Greek Lemon Soup with Chicken
By susie k · 6 servings
10m prep time
30m cook time
This is a very easy and filling soup to make. The combination of the egg and lemon give the soup a creamy yet refreshing taste. Almost all the ingredients can be assembled ahead of time.
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Ingredients
- 1 1/2 cup FD grilled chicken dices
- 3/4 cup FD peas
- 1/4 cup chicken bouillon
- 1/2 cup instant rice
- 1/2 cup FD spinach
- 1 tsp garlic granules
- 1 tbsp FD chopped onion
- 1 egg
- 2 Tbsp + 2 Tbsp lemon juice
Directions
- Add all the ingredients (minus the egg and lemon juice) to a large pot with 6 cups of water.
- Bring the soup to a boil. Once boiling decrease the heat, cover, and let the soup simmer for about 15 - 20 minutes, or until the rice is cooked.
- Remove soup from the heat.
- Throughly mix the egg and 2 Tbsp of lemon in a small bowl and slowly add to the soup.
- Reheat soup to just below boiling.
- Add salt, pepper, and additional lemon juice to taste.