Greek Egg and Lemon Soup with Chicken, Brown Rice, and Chickpeas Recipe | Yummly

Greek Egg and Lemon Soup with Chicken, Brown Rice, and Chickpeas

KATIE AT THE KITCHEN DOOR(14)
Hello, Beautiful!: "So good! Perfect for a nice, warm, but fresh-tast…" Read More
10Ingredients
70Minutes
350Calories
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Ingredients

US|METRIC
  • 4 cups chicken broth
  • 1 boneless skinless chicken breast (fat trimmed, about 8 oz.)
  • 1 clove garlic (peeled and crushed or finely minced)
  • 1/4 cup brown rice
  • 1/2 cup chickpeas (cooked)
  • 1 egg (separated, at room temperature)
  • 2 tablespoons fresh lemon juice (from about 1/2 lemon)
  • 1/4 cup dill (chopped)
  • salt
  • pepper
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    NutritionView More

    350Calories
    Sodium33% DV790mg
    Fat15% DV10g
    Protein59% DV30g
    Carbs13% DV40g
    Fiber16% DV4g
    Calories350Calories from Fat90
    % DAILY VALUE
    Total Fat10g15%
    Saturated Fat1.5g8%
    Trans Fat
    Cholesterol145mg48%
    Sodium790mg33%
    Potassium910mg26%
    Protein30g59%
    Calories from Fat90
    % DAILY VALUE
    Total Carbohydrate40g13%
    Dietary Fiber4g16%
    Sugars<1g2%
    Vitamin A6%
    Vitamin C20%
    Calcium10%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(14)

    Bogle a year ago
    It tasted kinda plain but felt nutritious. Maybe need to add more spices.
    Hello, Beautiful! 2 years ago
    So good! Perfect for a nice, warm, but fresh-tasting pick me up.
    Tsoflias 2 years ago
    Wonderful. Very comforting, thick consistency.
    Susan S. 2 years ago
    I was surprised at how good it was. I will definitely be making this again. I didn’t have fresh dill so I added 1 teaspoon of freeze dried dill and I thought it was perfect. I may try it with some fresh chopped spinach and a little shredded carrot for color.
    Amelia Corey 2 years ago
    This recipe was great! I used lemon juice instead of a real lemon and cut up the chicken before I added it to the broth. Since I had already cut up the chicken, I never removed it from the broth and it made it much more tender. The soup also kept the consistency that was described even with these changes.
    G 2 years ago
    Amazing! Super authentic tasting
    Nicole Kruger 3 years ago
    Lovely! Made it as directed and will make it again!
    Grace E. 3 years ago
    So easy to make. Turned out delicious!!
    Jacobs 3 years ago
    This is an absolutely lovely soup, creamy, aromatic but not heavy. Will make it time and time again. PS Need a shortcut? Use rotisserie chicken and enhance the broth with some of the drippings.
    ravee r. 4 years ago
    Delicious, great for winter colds! I didn't have any chickpeas so used carrots instead. Think more broth needed too, but yum yum!
    Elizabeth A. 4 years ago
    Yummy! Just a little dry I'd add more stock next time! That being said I'd like to make it again! Different refreshing taste!
    Elizabeth W. 4 years ago
    I used some leftover chicken from a previous day's meal and it worked out just the same. Really delicious and flavorful!
    vanessa b. 4 years ago
    This is a simple and elegant soup and I really wanted to love it, but for me the flavor fell flat. Next time I would saute finely chopped onion and garlic in olive oil, seasoned with s&p first before proceeding to the broth portion of the directions. The lemon and rice (though I would use orzo) quantities should be doubled. I did not care for the dill flavor in this soup and added oregano. Next time I would only use oregano. I loved the addition of the egg which gave the soup a silky texture without a lot of calories. I also used corn instead of garbanzo beans for texture. I think this is a soup that can easily be personalized based on your preferences.
    Pamela P. 4 years ago
    I made this with the dill/garlic and omitted the chick peas. It was delicious. Hadn't cooked separating the egg with that method before, it went well and no curdling. Handy method to know. Will definitely make it again.

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