Monday, October 20, 2014

Greek Chicken and Rice Soup

I know what you might be thinking. "Another soup recipe?" Yes. Another one. Trust me, this one is really good and very unique tasting.

We have a favorite Greek restaurant near us that we love to go to. The best thing to get is the soup. They give it to you as an appetizer in a teeny tiny cup. I'm exaggerating, but it is not a large portion. 

The only bad part is, you are allowed just this little cup. 

Soup in a bowl (or gallon bucket) is not an option.

That is, unless you make this at home. Which might I mention is very easy. This recipe has few ingredients and comes together pretty quickly. The broth is light, lemony and so delicious. I love how the rice soaks up the lemon flavored broth and makes the soup hearty.


2 chicken thighs (I use boneless and skinless)
2 teaspoons Greek seasoning, divided
1 Tablespoon olive oil
6 cups chicken stock
1 1/2 lemons zest and juice removed
3 cups white rice, cooked

First, season the chicken thighs with 1 teaspoon of the Greek seasoning and some salt and pepper. Heat the oil in a medium sized saucepan. Then, brown the chicken on each side over medium heat.

Once the chicken is browned on both sides, add in the chicken broth, remaining Greek seasoning, and lemon juice. Let this simmer over medium high heat for about 10 minutes or until the chicken is cooked through. 

Once the chicken is cooked, take it out of the pot and put it off to the side. Add in the lemon zest and rice. Then, turn the heat to low stirring occasionally. 

Shred the chicken into small pieces and add this back to the broth and rice mixture. Let this all cook together over low heat for another 5 minutes before serving. 

This is delicious with pita or any crusty bread to dip in the broth!

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