To use brown rice in the Avgolemono, I recommend cooking it separately and adding it just before serving, otherwise you might need several cups more broth than is called for as the rice will soak up quite a bit. It also takes longer to cook, about 45-50 minutes. Brown Rice– Is the whole rice grain and contains the bran, germ and endosperm.Generally cooks in 15 minutes, so you shouldn’t have to make any modifications to the cooking time. White Rice – It’s neutral, cheap and you probably have a bag on hand.Pearled Barley – needs about 25-35 minutes to absorb liquid, so factor that in to your soup’s cooking time and add more broth as necessary, or cook separately and stir into the soup just before serving.You can cook the farro in the soup and add more chicken stock as needed, or cook it separately and add it to the soup at the end, just before serving. Farro – a chewy, nutty grain, would be an excellent substitution, but it takes longer to cook (about 30 minutes).Substitutions for quinoa in Greek chicken soup: Some whole grain substitutions will require more broth and cooking time than is called for in this chicken quinoa soup recipe. If you don’t like quinoa (or don’t have it on hand) you can substitute another grain or pasta, just be mindful of different cooking times and textures. Read more about the health benefits of quinoa from this Healthline article. Quinoa has a solid amount of protein and fiber, along with a long list of vitamins and minerals and it’s gluten-free. Partly because it’s healthier than pasta, but also because I love the mouth-feel those little grains have in this soup. For this version of lemon chicken soup, I use quinoa, instead. Most Greek chicken soups are enriched with pasta (nothing wrong with that).
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