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Greek Lemon Chicken Soup

Try out this soup for your next Greek recipe

This oh-so-simple soup is a great way to use up leftover chicken, but you can also pick up a ready-cooked one in the grocery store. It has a light lemon flavor.

This recipe is courtesy of LAURIE and Food.com


  • 1 forty-six ounce can of chicken broth
  • 1 ten-and-three-fourth ounce can of condensed cream of chicken soup
  • 1 Cup uncooked rice
  • 2 Cups diced cooked chicken
  • 1/4 Cup fresh lemon juice
  • 1/2 Teaspoon lemon rind


In a five-quart Dutch oven, combine chicken broth and cream of chicken soup, mixing until well-blended.

Stir in rice, chicken, lemon juice, and rind.

Bring mixture to a boil.

Reduce heat.

Cover, then simmer for 15 to 20 minutes or until rice is tender.