Greek · Lunch
Chicken Lemon Soup Bowl
Kotosoupa, a Greek Sunday classic, slow-simmered chicken and vegetable broth with rice, finished with lemon and fresh dill.
$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
520Calories
42gProtein
16gFat
52gCarbs
4gSugar
3gFiber
780mgSodium
85mgChol
Goes well with
Pinot Grigio, Alto AdigePinot Grigio, Alto Adige — A crisp, dry...
local
Moschofilero, Tselepos, MantiniaMoschofilero, Tselepos, Mantinia — A ref...
international
Instructions
1
Prep
Shred the poached chicken breasts. Cut carrots into fine rounds and celery into thin slices. Chop fresh dill. Measure rice, lemon juice, olive oil, salt, and pepper.
2
Simmer
Bring 1400ml chicken stock to a steady simmer in a large pot over medium heat, about 3 minutes. Add carrot and celery, simmer 5 minutes until just beginning to soften.
3
Simmer
Add rice and simmer uncovered 15–18 minutes over medium heat until rice is cooked through and broth has thickened slightly.
4
Simmer
Add shredded chicken and simmer 2 minutes over medium heat until heated through. Stir in lemon juice and olive oil, season with salt and pepper to taste.
5
Plate
Ladle soup into deep bowls, scatter fresh dill over the top, and serve with crusty bread on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) chicken breast
- 1400ml (5.9 cup) chicken stock
- 100g (3.5 oz) short grain rice
- 160g (5.6 oz) carrot
- 120g (4.2 oz) celery
- 6 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 1.5 tsp sea salt
- 0.5 tsp black pepper
- 16g (small handful) fresh dill
- 2 crusty bread