Greek · Dinner
Chicken Soup With Vegetables and Rice
Greek-style chicken soup made with simmered chicken thigh, carrots, celery, onion, and rice in a light lemon-brightened broth. Fresh dill finishes the pot. Served hot with crusty bread on the side, this is a home-style everyday soup rather than a rich or cream-based one.
$4
15 minsPrep
40 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
388Calories
39.2gProtein
14.2gFat
25.1gCarbs
3.1gSugar
1.6gFiber
1050mgSodium
195mgChol
3.6gSat Fat
780mgPotassium
60mgCalcium
2.4mgIron
0.6mcgVitamin B12
9mgVitamin C
protein-rich
low-calorie
herb-salt
low-calorie
Instructions
1
Prep
Cut chicken thigh into bite-sized chunks. Dice onion, carrot, and celery.
2
Heat oil in a medium pot over medium heat. Add onion, carrot, and celery; cook 4 minutes until onion turns translucent.
3
Sear chicken chunks over medium-high heat for 3 minutes until surfaces turn opaque and lightly golden.
4
Pour in chicken stock and water. Add rice and bring to a gentle simmer over medium heat. Cook uncovered 25 minutes until rice is tender and chicken is fully cooked through.
5
Stir in lemon juice, salt, and pepper. Simmer over low heat for 2 minutes.
6
Plate
Ladle soup into a bowl and scatter fresh dill over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken thigh
- 4 cups960ml chicken stock
- 1 cup240ml water
- 2/3 cup120g carrot
- 1/2 cup60g celery
- 1/2 cup70g onion
- 4 tbsp50g white rice
- 2 tbsp30ml lemon juice
- 2 tbsp2 tbsp fresh dill
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
