A wonderful chicken soup with a tint of lemon. Enjoy. I served this soup for New Years Eve, years ago, and everyone loved it.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • In a large pot over medium heat, combine chicken broth, cooked chicken, rice, lemon juice, spinach, carrots and pepper. Bring to a boil, then reduce heat and simmer until rice and greens are tender, 20 minutes.

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Nutrition Facts

275 calories; 7 g total fat; 66 mg cholesterol; 100 mg sodium. 26.9 g carbohydrates; 27.7 g protein; Full Nutrition

Reviews (76)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/29/2006
I love the taste of this soup but I really think the instructions need some modification so that the rice and spinach aren't overcooked. Next time I will bring the mixture to a boil before adding the rice then add the rice and simmer for 20 minutes only adding the spinach in the last five minutes of cooking. I will definitely make this again though -- the flavor is wonderful! Read More
(101)

Most helpful critical review

Rating: 3 stars
01/02/2009
It was okay for a lunch but I probably would not make it again. however I may be tainted by my husband's excellent chicken soup. Read More
(2)
94 Ratings
  • 5 star values: 56
  • 4 star values: 27
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
08/29/2006
I love the taste of this soup but I really think the instructions need some modification so that the rice and spinach aren't overcooked. Next time I will bring the mixture to a boil before adding the rice then add the rice and simmer for 20 minutes only adding the spinach in the last five minutes of cooking. I will definitely make this again though -- the flavor is wonderful! Read More
(101)
Rating: 4 stars
08/29/2006
I love the taste of this soup but I really think the instructions need some modification so that the rice and spinach aren't overcooked. Next time I will bring the mixture to a boil before adding the rice then add the rice and simmer for 20 minutes only adding the spinach in the last five minutes of cooking. I will definitely make this again though -- the flavor is wonderful! Read More
(101)
Rating: 5 stars
04/23/2003
This soup is simple yet so delicious. The lemon makes the broth taste outstanding. (Use only fresh lemon juice.) If you like really tasty soup then this is it. (And thanks for a rare soup recipe that doesn't use milk or eggs!) I poached the chicken breats in some chicken broth before cutting them up & adding them to soup. I added a little more rice than is mentioned. I used fresh spinach but I think you could easily use frozen & it would come out just as good. Read More
(54)
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Rating: 5 stars
03/10/2006
Just loved this recipe! I couldn't use fresh lemons as recipe & reviewers suggested which made me wonder if this could actually have been even better! Used 3T concentrated lemon juice which suited my taste buds perfectly. A "touch" of unexpected tang. Also added 2 celery ribs & 1 med. onion both chopped. A few chicken bouillon added as needed. Another reviewer made me think to use brown rice. Even added some of the broth to our dogs dinner bowl to his delight! Read More
(34)
Rating: 5 stars
03/24/2008
I'm giving it five stars because I thought it was absolutely delicious in addition to being quick easy inexpensive and super healthy! My family however probably would only give it three or four. (One thought it had too much chicken; another too much vegetables!) We are however adding this to our cookbook to be made often. (I used brown rice added to the water once it reached boiling. A couple handfuls of bagged fresh spinach was added toward the end when we were ready to eat it.) Read More
(16)
Rating: 4 stars
04/23/2003
I thought this soup was very good. I made it with well-seasoned homemade chicken broth and I did not have fresh spinach on hand so I used frozen chopped spinach. I can tell that fresh spinach would give it a better flavor so I will definitely not substitute next time. I served it with a Greek salad and warm crusty bread and I think it would also be very good as a first course with fish. Thank you for a flavorful nutritious soup recipe - I will definitely be making this again. Read More
(16)
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Rating: 5 stars
03/02/2008
Great gluten-free recipe!!! Followed the recipe exactly and we were quite pleased with the results! My husband said it was "excellent" and that he could eat it all week! He even preferred this to a greek lemon chicken soup elsewhere on this site! This was quick and super easy to make. I think it's important that you use fresh lemons and fresh spinach as I did though to get the best flavor. Oh and don't forget the black pepper it really does add the perfect finishing touch! Read More
(15)
Rating: 5 stars
02/03/2007
After making it according to the recipe I then tried it with brown rice. It is delicious and more substantial. Vigorously boil the rice in the water about 30 minutes before adding the other ingredients. A great recipe for leftover chicken. I also use organic frozen chopped spinach rather than fresh. This goes to the e-coli issue plus making it even simpler to assemble. Read More
(14)
Rating: 5 stars
08/12/2005
I love this soup. It is nice and light. I leave out the spinach and carrots make a big batch and freeze in individual containers. Read More
(10)
Rating: 5 stars
11/29/2006
This soup is great! My family makes the classic greek version that includes egg but in looking at recipes that included it I knew I couldn't be bothered worrying about having the egg curdle. I made it a couple of weeks ago when I had a cold and now I have the flu and am planning on making it again tonight (yes I work in a school--hence the frequent illnesses!). I left out the spinach just b/c I didn't have any and tonight I'll probably just add some scallions. Thanks for the easy soothing recipe! Read More
(8)
Rating: 3 stars
01/02/2009
It was okay for a lunch but I probably would not make it again. however I may be tainted by my husband's excellent chicken soup. Read More
(2)