Lemony Chicken Rice Soup

Carolyn Haas


I love Greek Avgolemono - but I wanted a similar taste without using a bunch of egg yolks. This uses a can of Cream of Chicken soup, but if you're not in a hurry you could make a from-scratch substitute; or not!


★★★★★ 4 votes

10 Min
20 Min
Stove Top


  • 2 c
    cooked chicken, diced
  • 1/2 c
    rice, uncooked
  • 4 c
    chicken broth (or water with equivalent chicken bouillon, cube, etc)
  • 1 can(s)
    cream of chicken soup (10 1/2 oz)
  • 1 Tbsp
    dried onion flakes (or use 2 t minced fresh onion)
  • 1/4-1/3 c
    lemon juice (if using freshly squeezed, add the zest if desired)
  • 2 Tbsp
    minced cilantro or parsley

How to Make Lemony Chicken Rice Soup


  1. Add rice and chicken broth to a large pot, and bring to boil. Turn heat to low and simmer until rice is soft - about 10 minutes.
  2. Add other ingredients except cilantro to pot, stir and simmer together for a few more minutes until everything is hot and well mixed.
  3. Stir in cilantro/parsley. Serve.

Printable Recipe Card

About Lemony Chicken Rice Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #Greek soup copy

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