- 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)
|Calories350Calories from Fat90|
|% DAILY VALUE|
|Calories from Fat90|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Hello, Beautiful! 29 Nov 2018
So good! Perfect for a nice, warm, but fresh-tasting pick me up.
Mike Tsoflias 29 Oct 2018
Wonderful. Very comforting, thick consistency.
Susan S. 11 Sep 2018
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 30 Apr 2018
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 6 Apr 2018
Amazing! Super authentic tasting
Nicole Kruger 8 Dec 2017
Lovely! Made it as directed and will make it again!
Grace E. 25 Sep 2017
So easy to make. Turned out delicious!!
Jan Jacobs 30 Aug 2017
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. 11 Dec 2016
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. 21 Mar 2016
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. 8 Mar 2016
I used some leftover chicken from a previous day's meal and it worked out just the same. Really delicious and flavorful!
vanessa b. 2 Feb 2016
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. 2 Feb 2016
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.
Dawn C. 28 Jan 2016
I made this recipe for my Greek family, tho I was asked why the chick peas as they don't normally add them, couldn't get any dill, so omitted that, other than that it passed the taste test, whew! I used Massel chicken stock as that was the only one I could find that suited the stomachs of the allergic ones.. I actually increased ingredients by 4 to cater to the family of 8. Very happy and will make it again.. Also had to leave out the garlic.