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Greek Chicken and Rice Soup

  • Category: Poultry, Soup
  • Submitted By: Isaac Owsley
  • Town/State: Sonora, CA
  • Serves: 4 – 6
  • Preparation Time: 10 minutes
  • Total Cooking time: 30 minutes

This is a traditional soup served in Greek restaurants; it is a delicious thick soup with flavors that linger on the tongue long after the meal has been eaten, with the mellow, acidic tang of the lemon bringing out the subtle flavors of the chicken and herbs used in the stock. This particular recipe is also a very quick and convenient recipe. With total preparation time at around a half an hour, it is easily prepared even during a lunch break with time left over to eat. Try this as a first course, to whet the appetite, or serve with warmed French bread for a humble dinner that would still be fit for nobility.

Amount Measure Ingredients
1 lb boneless/skinless chicken breasts diced into ½” cubes
8 cups cups chicken stock (approximately 4- 15oz. Cans)
1 cup carrots, peeled and diced into ¼”
3/4 cup lemon juice
2 teaspoon onion powder
2 teaspoon garlic powder
1/4 teaspoon celery salt
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1/8 teaspoon oregano, crushed
1/8 teaspoon rosemary, crushed
3 cups Rice, steamed
1 Tbsp Flour, mixed with 2 Tbsp Cornstarch whisked into 1 cup cold water

To prepare:

Heat a large heavy stockpot over high heat. Add 2 tbsp oil and then add in the diced chicken. Sautee chickens briefly, letting it lightly brown, add the chicken stock, and lemon juice. Reduce heat to medium high. Next add in the carrots, onion powder, garlic powder, garlic salt, celery salt, and remaining herbs and spices. Bring just to a boil and let cook approximately 10 minutes; until carrots are just tender. Next, add in the cornstarch-flour and water mixture and let return to a boil until thickened. Stir in the steamed rice and let simmer briefly, adding more lemon juice if necessary to adjust flavor. Serve piping hot with some baguette slices that have been rubbed with garlic, brushed with olive oil and lightly toasted.