Gluten-free Greek lemon chicken rice soup

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A silky Greek-style chicken soup with lemon, eggs and rice, comforting and naturally gluten-free. This gluten-free Greek lemon chicken rice soup shows that gluten-free cooking can stay practical when it is built on naturally suitable ingredients and clear seasoning.

Why does this soup work gluten-free?

This soup does not need wheat flour or noodles to feel satisfying. Vegetables, pulses, potato, rice or cream provide body, while herbs and acidity keep the flavour bright.

Serves: 4 people

Preparation time: 50 min

Ingredients

• Chicken stock – 1.2 l
• Chicken breast – 300 g
• Rice – 120 g
• Eggs – 2
• Lemon juice – 60 ml
• Onion – 1
• Olive oil – 1 tbsp
• Parsley – 10 g
• Salt – to taste
• Black pepper – to taste

Method

STEP 1 Cook the onion in olive oil, add stock and rice, then simmer until the rice is nearly tender.
STEP 2 Add the chicken and cook until done, then shred it.
STEP 3 Whisk eggs with lemon juice and temper with some hot broth.
STEP 4 Stir the egg mixture back into the soup off the heat and serve with parsley.