Greek Chicken Soup

Ingredients

• 1 tsp olive oil
• ½ cup finely diced celery
• 3 carrots (cut into chunks)
• 1 onion finely diced or grated
• 2-3 cloves of garlic minced
• 1 tsp oregano
• 2L low sodium stock
• 2 bay leaves
• 1.5 cups of rice or 2 cups of risoni
• Good crack of pepper
• 3 chicken breasts
• 1 fresh lemon (juice and ¼ of the zest from the rind)
• 2 eggs
• 1-2 cups of frozen spinach

Directions

• Heat a pot on the stove top
• Add in your olive oil, garlic, celery, carrot, oregano and onion.
• Cook until softened
• Add in your stock, bay leaves, rice or risoni and chicken breast
• Once the breast is just cooked through, remove and allow to cool before shredding
• Add in your spinach to the pot
• Once the rice or risoni is cooked, turn off the heat and place the chicken back in.
• Whisk your eggs with 1 cup of the stock from the soup in a separate bowl.
• While the soup is still hot add in the egg and lemon and stir through. This will make the soup thick and creamy. If you add the egg and lemon directly to the soup it can cook too quickly, and the egg can become chunky (which we don't want!).

Serve With:

• Crusty bread to soak up the liquid from the soup.
• Green beans drizzled with olive oil and a squeeze of lemon juice

Storage Instructions

Cool leftovers quickly and store in the fridge for up to 2 days, or freeze for up to 2 months. Because this soup is thickened with egg, reheat it gently and only once, stirring well, until piping hot throughout — then let it cool to a safe warm temperature before serving.

Nutrition Notes

This bowl brings together iron and protein from the chicken and egg, plus vegetables and greens for fibre, vitamins and minerals. The lemon adds vitamin C, which helps bub absorb the iron from the meal, and a low-sodium stock keeps the salt gentle.

Parent Tip

Chunky soups are a lovely way to serve babies — the ingredients cook until soft and tender. Offer a few well-cooked pieces for baby-led weaning, or fork-mash to the texture your bub is ready for, with some bread to soak up the liquid.

Frequently Asked Questions

How do I serve soup to a baby?

Pick out tender pieces of chicken, vegetable and rice for baby-led weaning, or fork-mash them to a smoother consistency. A piece of bread to dunk helps little ones grab and feed themselves with their palmar grasp.

From what age is it suitable?

From around 6 months. For 6–9 months, finely dice the chicken instead of shredding and fork-mash before serving, and cook the carrots a little longer so they're nice and soft.

Can I make it egg free?

The egg gives this soup its signature creamy texture and can't be left out. If you need an egg-free option, our one-tray Greek lamb shank bake is a lovely alternative.