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Greek-style lemon chicken soup recipe

Greek-style lemon chicken soup recipe

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This delicate yet rich-tasting soup is packed with good things, and makes a warming and sustaining main course. At the last minute, the soup is enriched with eggs and fresh lemon juice in traditional Greek fashion.

6 people made this

IngredientsServes: 4

  • 3 small skinless boneless chicken breasts (fillets), about 340 g (12 oz) in total
  • 1 large onion, thinly sliced
  • 2 celery sticks, chopped
  • 1 large carrot, thinly sliced
  • 6 black peppercorns
  • strip of lemon zest
  • 1 small bunch of fresh dill or flat-leaf parsley
  • 150 g (5½ oz) long-grain white rice
  • juice of 1 lemon
  • 2 eggs, beaten
  • salt and pepper
  • sprigs of fresh dill or flat-leaf parsley to garnish

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Put the chicken breasts, onion, celery, carrot, black peppercorns, lemon zest and bunch of dill or parsley into a large saucepan. Add 1.4 litres (2½ pints) water. Bring to the boil over a moderate heat, skimming off any foam that comes to the surface. Reduce the heat and half-cover the pan with a lid, so the water just bubbles gently. Simmer for 15 minutes or until the chicken is cooked through.
  2. Remove the chicken from the pan with a draining spoon and set aside. Strain the stock through a sieve into a clean pan, discarding the vegetables and flavourings.
  3. Reheat the stock until boiling, then stir in the rice. Simmer gently for 8–10 minutes or until the rice is almost tender. Meanwhile, cut or tear the chicken into thin shreds, and mix the lemon juice with the beaten eggs.
  4. Add the shredded chicken to the soup. Heat over a moderate heat until the soup almost starts to boil again. Remove the pan from the heat and pour in the lemon juice mixture, stirring constantly. Season with salt and pepper to taste. Serve hot, garnished with sprigs of dill or parsley.

Another idea

For Chinese-style duck and rice soup, replace the chicken with 2 medium-sized skinless duck breasts, about 300 g (10½ oz) in total. Instead of lemon zest and dill or parsley, flavour the stock with 4 slices of fresh root ginger and a handful of coriander stalks. Simmer for 20 minutes, then remove the duck and shred. Strain the stock, then reheat with 1 tsp grated fresh root ginger. Add 2 thinly sliced celery sticks and 85 g (3 oz) basmati rice. When the rice is almost cooked, add the shredded duck, 1 tbsp chopped coriander, a pinch of crushed dried chillies and a dash of soy sauce. Bring back to the boil, then serve.

Plus points

The combination of rice, lean chicken and vegetables keeps this soup low in fat and provides protein and starchy carbohydrate. * Although eggs contain cholesterol, they are an excellent source of protein and many other nutrients. Also, it is now generally agreed that, for most people, eating them has little effect on blood cholesterol levels. Rather, it is the intake of saturated fat, as well as other factors, that can increase blood cholesterol.

Each serving provides

Excellent source of niacin, vitamin A. Good source of selenium, vitamin B6. Useful source of copper, folate, iron, potassium, vitamin B1, vitamin B2, vitamin B12, vitamin C.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

Easy, tasty and healthy, and my 2 yr old enjoyed it too. Though I will put some peas or other veg in next time to make it look less anaemic.-16 Apr 2011

This recipie is easy to prepare and tasts great!-31 Aug 2009

  • 1 tablespoon olive oil
  • 3/4 cup cubed carrot
  • 1/2 cup chopped yellow onion
  • 2 teaspoons minced fresh garlic
  • 3/4 teaspoon crushed red pepper
  • 6 cups unsalted chicken stock
  • 1/2 cup uncooked whole-wheat orzo
  • 3 large eggs
  • 1/4 cup fresh lemon juice
  • 3 cups shredded rotisserie chicken
  • 3 cups chopped baby spinach
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons chopped fresh dill

Nutritional Information

  • Calories 261
  • Fat 8g
  • Satfat 2g
  • Unsatfat 4g
  • Protein 32g
  • Carbohydrate 16g
  • Fiber 3g
  • Sugars 3g
  • Added sugars 0g
  • Sodium 641mg
  • Calcium 5% DV
  • Potassium 8% DV

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Lemon & Egg Sauce

Is it true what they say, the secrets in the sauce? Well for this recipe is really is! Without it, it’s just chicken soup. The lemon gives it a brightness and the eggs make it silky smooth. The key is to go slow so that you don’t scramble the eggs!

Lemon, lemon and more lemon! If you’re new around here we LOVE using fresh lemons in our dishes so this soup is right up our alley. We used the juice from 3 lemons in this sauce so you can tailor the amount to your taste.

The only tricky part of this recipe is tempering the eggs. You don’t want scrambled eggs in your soup, gross! So here are our tips for ensuring a frothy smooth sauce.

In two bowls separate the egg yolks from the egg whites. Allow them to come to room temperature. When the soup has fully cooked and you’re ready to make the sauce start by adding the egg whites to a blender. You could hand whisk it but let’s be real, that takes too long and can get messy. Give the egg whites a few pumps in the blender and then add in the egg yolks and lemon juice. Blend again. HERE’S THE IMPORTANT STEP. You want to keep the blender going while you slowly pour in the hot soup broth. If you move too quickly the eggs will scramble so take your time. We ladle in about 2 cups of broth adding 1 cup at a time. Then continuously stir the soup while you slowly pour the lemon egg sauce into the soup.

Greek style soup fetches a soothing lemon profile.

While this soup is light bodied, the addition of beaten egg brings a creamy texture to the broth. While the addition of lemon juice boosts the flavor as it adds a soothing factor to a sore or raspy throat. This light creamy soup is perfect for those looking for a light but satisfying dinner.

If someone is feeling under the weather, I reach for this recipe. Chicken soup was Grandma’s cure for a cold. But the addition of lemon juice to this soup makes it a soothing meal for a sore-throat as well.

The Chicken

Using leftover roasted chicken breast allows this soup to come together in less than an hour. But if leftovers aren’t available, this soup can still be made in a snap. Simply saute chicken breast fillets in the soup pot before starting the soup base.

Often times, I make a batch of baked chicken breasts as part of my weekly meal prepping. I can reach for these chicken breasts to shorten my time in the kitchen. Simply chop or dice and add to the dish of the day.

The Rice

My preference for this dish is brown rice as the bran helps the rice retain its shape and is less likely to get mushy. But if you prefer, white rice may be used in its place.

The Finish

The final finish for this soup is a mixture of egg and lemon juice. The lemon juice give this soup a bright finish and the egg adds a creamy texture. I recommend seasoning the soup with salt after the lemon mixture has been added. The acids in lemon juice can mimic the flavor of salt. Therefore, it is easy to achieve an over-salted taste with very little salt.

Weight Watchers and Waist Watchers

A 1 1/2 cup serving of Greek Style Lemon Chicken Soup is 3 WW Smart Points or 240 calories.

So pull up a chair and enjoy!

Greek lemon Chicken Soup recipe (Kotosoupa Avgolemono)

  • Author: Eli K. Giannopoulos
  • Prep Time: 10 min
  • Cook Time: 90 min
  • Total Time: 1 hour 40 minutes
  • Yield: 8 portions 1 x
  • Category: Soups
  • Method: Boiled
  • Cuisine: Greek


The perfect dish for a cold winter’s day! ‘Kotosoupa Avgolemono’ is a hearty and delicious classic Greek lemon chicken soup, bursting with Mediterranean flavours.


  • 1 chicken (1-1.2 kg/ 35-40 ounces)
  • 1 red onion, peeled
  • 5 cups of water
  • 150 – 200 g short-grain rice, like Arborio ( 6 – 7 ounces)
  • 2 large eggs
  • juice of 1 lemon
  • 2 carrots (optional)
  • salt and freshly ground pepper

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  1. To prepare this traditional Greek lemon chicken soup, wash thoroughly the chicken and place in a deep pan. Push the chicken with your hands down to the bottom of the pan, add the onion, whole (and the carrot), pour in the water (the water should cover the chicken) and season. Place on high heat, put the lid on and bring to the boil turn the heat down and boil the chicken for about 1 hour and 15 minutes (the chicken is ready, when the meat can be removed easily from the bones). While the chicken boils, some white foam will probably surface on the water. Remove that foam with a slotted spoon.
  2. Remove the chicken from the broth and strain the broth. Add the hot broth in a pan, add the rice and season with salt and pepper and boil, until done.
  3. In the meantime, if the chicken is cool enough to handle, pull the meat from the bones and discard the skin. Dice the meat into bites.
  4. To prepare the egg lemon sauce for this Greek lemon chicken soup, crack the eggs into a bowl and whisk, until foamy add the lemon juice and whisk again. Add into the bowl a ladle of hot soup and whisk quickly. Add one more ladle and whisk again, so that the eggs get warm. Pour the egg mixture back into the pot, whilst constantly stirring, put the lid on and leave for 3-4 minutes.
  5. Serve this delicious Greek lemon chicken soup while still warm. Ladle the soup into bowls, top with the diced chicken and sprinkle with freshly ground pepper or paprika. Enjoy!


  • Serving Size: 1 bowl
  • Calories: 277kcal
  • Sugar: 2.3g
  • Sodium: 376mg
  • Fat: 4.7g
  • Saturated Fat: 1.1g
  • Unsaturated Fat: 2.2g
  • Trans Fat: 0g
  • Carbohydrates: 25.2g
  • Fiber: 0.8g
  • Protein: 31.5g
  • Cholesterol: 137mg

Keywords: Kotosoupa Avgolemono, Greek Lemon Chicken Soup, Traditional Avgolemono Soup

Greek-Style Chicken Lemon Rice Soup

Essential Tools
Large heavy-bottomed stockpot
Instant-read thermometer
Cutting board
Measuring cups
Wooden spoon
Large bowl
Medium bowl
Measuring spoons
Citrus zester or cheese grater
Rubber spatula

4 containers (32 ounces each) unsalted chicken stock
1 pound boneless, skinless chicken breasts
1½ cups long grain white rice
3 large eggs, separated
1/2 cup fresh lemon juice
2 tablespoons Twist’d Q Crazy Chick Lemon Garlic Seasoning
2 tablespoons lemon zest
2 tablespoons chopped fresh parsley
1 teaspoon fresh cracked black pepper

1. In a large, heavy bottomed stockpot, heat the stock over medium-high heat until simmering. Add the chicken breasts and simmer 15 minutes or until a thermometer inserted into the chicken reaches 165°F. Transfer chicken to a cutting board, cool slightly and shred with two forks.

2. In the same stockpot with stock, add the rice and simmer 8 minutes or until just tender, stirring occasionally.

3. In a large bowl, whisk the egg whites until stiff peaks form.

4. In a medium bowl, whisk the egg yolks, lemon juice, Twist’d Q Crazy Chick Lemon Garlic Seasoning and zest. Fold the egg yolk mixture into the egg whites.

5. Gradually ladle 1 cup of the hot stock-rice mixture into the egg mixture while whisking constantly, then add the rice-egg mixture back to the stockpot, whisking constantly.

6. Reduce the heat to medium-low and simmer 10 minutes or until the soup is slightly thickened, whisking frequently. Add the shredded chicken to the soup. Makes about 14 cups.

7. Serve soup topped with the parsley and pepper.

Approximate nutritional values per serving (1 cup): 159 Calories, 2g Fat (1g Saturated), 59mg Cholesterol, 436mg Sodium, 19g Carbohydrates, 0g Fiber, 2g Sugars, 15g Protein

Use an electric hand mixer or stand mixer with whisk attachment to save time whisking egg whites.

Do not rinse the rice before adding it to the stock because the starch in the rice helps thicken the soup.

Greek Style Lemon Chicken Soup

This delicious soup and a cozy fire are the perfect pair to combat those cold winter evenings. Go ahead and add a few more veggies for even more of a nutrient boost!


5 cups chicken broth
1 whole egg plus 2 yolks
2 cups shredded rotisserie chicken, cooked
Juice of 3 Homegrown Organic lemons, plus extra for serving
½ cup of orzo pasta, cooked
½ cup Organic carrots, chopped
Salt to taste
Fresh ground pepper to taste
¼ tsp of Fresh thyme

On stovetop in large dutch oven or pot, heat up the chicken broth and pour in raw carrots. Cook carrots until they are tender, approx. 10-15 mins in a slow boil. Add shredded chicken, orzo pasta, salt, pepper, and thyme and simmer until chicken is hot, approx. 5-7 mins. In a blender, combine thoroughly eggs and lemon juice. Place the blended egg-lemon mixture a separate bowl. Take 1 cup of hot broth from the stovetop and slowly pour the broth into the egg-lemon mixture, whisking the whole time to make sure the eggs are tempered and do not curdle. When this mixture is well blended, slowly pour into the main sauce pot and continue to whisk until the soup has begun to thicken. Serve hot with extra servings of lemon and pita triangles. If you need to reheat, be sure to do so slowly on the stovetop to again, prevent any curdling with the eggs.

One Comment

Wow, great recipes….
I purchase a bag of your Minneolas and they were the best fresh fruit Ive had in a long time…
This website with recipes is fabulous…
Thank you for such great healthy inspirations… Your lemon chicken soup recipe is great.
I make a similar soup with chicken broth made with just salt and basil…… then to make the bowl I heat a few cups of broth with fresh spinach , add dollops of soft cooked scrambled eggs… and top with parmesan
This is a quick version of Italian wedding soup

Greek Lemon Chicken Soup Recipe

How does this have anything to do with today’s Greek Lemon Chicken Soup Recipe?

It’s just a soup recipe my two sweet babies love. This Greek Lemon Chicken Soup is cozy, healthy, and loaded with Greek flavors like garlic, earthy olive oil, and feta cheese. The little orbs of pearl couscous and morsels of cheese swirl to the surface with every spoonful. A sight that lifts the spirit and warms the belly.

This is the kind of chicken soup recipe I make my kids when they come home worn from a long day at school. Sometimes their stories are filled with joy and excitement. Some days they are teary recollections insecurity and defeat.

I always remind them that this day was just a small step on a long journey. The important thing is to keep taking those steps forward, no matter how hard it seems. Good things are ahead if you don’t give up.

Greek-Style Lemon Chicken Rice Soup

Whisk eggs and lemon juice in a medium bowl until foamy. Whisking constantly, add a couple teaspoons of hot broth to the egg mixture to temper and then add 1 cup until fully incorporated.

Meanwhile, reduce heat to medium and add rice to broth, stirring vigorously cook 6-8 minutes. Add chicken and continue to cook about 5 minutes more.

Whisking vigorously, slowly drizzle in tempered egg mixture, a couple teaspoons at a time at first, then increasing to a steady stream, until fully incorporated (it will cook instantly).

Reduce heat to medium-low and cook until soup is slightly thickened and velvety , about 5 minutes. Remove from heat and season with salt. Let sit 10 minutes to thicken up slightly.

Divide soup among bowls season with fresh dill, pepper and drizzle with oil.

Watch the video: Κοτόσουπα αυγολέμονο βάλσαμο! - Chicken soup. Greek Cooking by Katerina (August 2022).