Lemon Chicken Rice Soup

Here’s a Lemon Chicken Rice Soup recipe that is just like the Greek Lemon Chicken Rice Soup you order in a good Greek restaurant.

bowl of lemon chicken rice soup

I don’t go out for fast food all that often, but Greek food is a big-time draw when I do.  Gyros, garlic dip and Lemon Chicken Rice Soup are my favorites.  This soup is such a great copycat from my favorite Greek restaurant.

The texture of this soup is thick and creamy, though it’s completely low fat.  Added chicken and rice make this soup filling and satisfying.  And the lemon gives it a satisfying tangy flavor.

lemon chicken rice soup in a white bowl

If this recipe has you craving more Greek recipes, you might wish to try my Pastitsio recipe.  It’s a gorgeous, Greek-style lasagna.  This Greek Spinach Pie happens to be a very popular recipe.  I’ve always wanted to make this Greek Roasted Chicken too.

Lemon Chicken Rice Soup

This Lemon Chicken Rice Soup is definitely a WOW soup. It's similar to the Greek Lemon Chicken soup that you order in the Greek restaurants

Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 8 servings
Calories 152 kcal


  • 7 cups fat free chicken broth
  • 1 cube chicken bouillon
  • 1/2 cup uncooked white rice
  • 1/3 cup diced carrots
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 1 1/2 cups cooked chicken breast chopped
  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 2 large eggs
  • 4 tablespoons freshly squeezed lemon juice
  • salt and pepper to taste
  • lemon slices for garnish
  • sliced green onions for garnish


  1. In a large saucepan, combine the chicken broth, bouillon, rice, carrots, celery and onion. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, or until rice and vegetables are tender. Stir in the chicken. Remove from heat and set aside.

  2. In a small saucepan, melt the butter over medium heat. Whisk in the flour. Cook 1 minute, whisking constantly, until smooth and bubbly. Gradually whisk in 2 cups of the broth; cook until slightly thickened, whisking constantly. Remove from heat and set aside.

  3. In a small bowl, beat the eggs until frothy. Gradually beat in lemon juice and 2 cups of the thickened broth mixture. Slowly add the egg mixture to the rest of the broth mixture in the large saucepan, stirring constantly. Heat gently until the soup thickens enough to coat a spoon, stirring frequently (do not boil). Add salt and pepper to taste.

  4. Ladle into soup bowls and garnish each with a lemon slice and a sprinkle of green onions.

Recipe Notes

  • 3 Weight Watchers Freestyle SmartPoints per serving.
  • Points Plus Program: 4 Old Points Program: 3.5
  • If you are preparing this recipe as GLUTEN FREE, please make sure that you are using brands of the following ingredients that are known to be GF: chicken broth and bouillon. Also sub GF flour or an alternative thickener for the all-purpose flour.
Nutrition Facts
Lemon Chicken Rice Soup
Amount Per Serving (1.25 cups)
Calories 152 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 76mg25%
Sodium 823mg36%
Potassium 307mg9%
Carbohydrates 13g4%
Protein 11g22%
Vitamin A 1065IU21%
Vitamin C 18.2mg22%
Calcium 31mg3%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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  • ELee wrote:

    I give this 5 STARS. WOW.
    a. doesn’t require many ingredients
    b. so few steps – easy.
    I had some Rotisserie chicken leftover, and used this recipe for the first time. Everyone Loved it.

  • Cassie wrote:

    I loved this soup! I made it on a chilly summer day for me and my roommates, and it had the perfect lightness to it because of the lemon. Fantastic, will make again!