Greek Chicken and Brown Rice Soup

This is my newly discovered holy grail recipe of fall. I love it so much. My toddler loves it so much. My husband eats it without hot sauce. (That’s a big deal in our house.) I usually triple the recipe to have plenty of leftovers for lunches and at least one repeat meal.


According to my Weight Watchers cookbook, it’s a spin on the classic Greek Avgolemono soup. It reminds me of a muuuuuch lighter version of this soup I had in a totally no-frills restaurant in Romania. That soup had some kind of sausage in it rather than chicken and I’m pretty sure at least a full stick of butter if not heavy cream. This soup has neither of those things and is gluten-free and dairy-free. Just beware of your rice. This recipe calls for quick-cooking rice and many of those are not actually GF. So if that’s a concern for you, be sure to either choose one that is certified GF or cook your own ahead of time.

This recipe also calls for reduced sodium chicken broth. I don’t use reduced sodium anything. Mostly because I’d rather eat delicious food in moderation than bland food in abundance. (Call me crazy.) Neither do I make or purchase chicken broth. I prefer to keep my kitchen stocked at all times with Better Than Bouillon Organic Chicken Base. (It’s one of the only GF bouillons out there and it’s super cheap at Costco.) Sooo if you’re making this soup my way and you’re counting points, you should probably tack on an extra one per serving. But honestly, doing that really won’t break your heart when you see how much of this delicious, hearty soup you get and how few points it costs.

Greek Chicken and Brown Rice Soup  (From the Love It, Cook It, Eat it cookbook)

4 cups reduced sodium chicken broth

2 cups water

1/2 c quick-cooking brown rice

1 cup shredded & cooked boneless, skinless chicken breast (You can use my quick and easy roasted chicken recipe or Target has frozen grilled chicken strips that work nicely if you’re pressed for time.)

3 large eggs

Juice of 1 lemon (or 3 T. lemon juice if you’re lazy like me)

1/4 t. black pepper (or a few shakes if you’re lazy like me)

2 T. chopped fresh dill (or regular old dried dill if you’re… you get the idea.)

  1. Bring broth and water to boil in large saucepan. Add rice and return to boil. Reduce heat, cover, and simmer until rice is tender, about 8 minutes. Stir in chicken.
  2. Meanwhile beat eggs, lemon juice, and pepper together in a medium bowl.
  3. DO NOT SKIP THIS STEP!!! (I’m a recipe rebel. I’m the queen of skipping steps. Trust me. Don’t skip this one.) Stir about 3 T. hot broth into egg mixture to raise temperature of eggs. Then gradually pour egg mixture into simmering soup and cook, stirring constantly, until egg is cooked through and forms thin strands. (Approx. 2 mins) Sprinkle with dill and serve.

1 serving = 2 cups for 4 ppv. (YES, FOUR!!! Huzzah!)

If you try it, let me know how you like it! It also tastes great with a little garlic. :)