Chicken, tender rice, savory vegetables, and a lemon-egg base combine in this simple and comforting Greek lemon chicken soup. A filling and delicious high protein lunch or dinner – about 30g of protein per bowl, with easy adjustments to macros to meet your needs.
When I first tried Greek lemon chicken soup at a local restaurant, I fell in love and immediately. Had to create my own take on it.
Recipe Notes
For the base, it’s worthwhile to puree together some of the chicken stock, garlic, and green onion (white part) first. Make sure this part of the liquid goes into your pot first. Cooking for 2 minutes with the veggies before will take the sharpness out of the garlic and onion flavors. These flavors will infuse into the chicken before the rest of the stock is added.
For tender chunks of chicken, it’s important not to let the chicken cook all the way through at first. It will continue slowly cooking in the covered bowl, and completely cook once added back to the pot.
The macros are very easy to adjust depending on your needs. Use more or less rice to adjust the carbs. Or, swap for a bag of steamed riced cauliflower right at the end. Use more or less chicken to change the protein content.
The level of lemon flavor is a personal preference. This recipe adds 1/2 cup of lemon juice, which provides a moderate level of lemon flavor.
Please let me know if you enjoyed this recipe! If you’re interested in exploring your nutrition to meet your performance and physique goals, reach out anytime.
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