Greek chicken soup with egg lemon sauce



30 min

Baking Time

45 min



Timeless favorite soup for the cold days to come!


  • 1 whole chicken about 1 kg
  • 2 medium carrots
  • 2 medium onions
  • 2 celery sticks, leaves only
  • 2 bay leaves
  • 1 tbsp peppercorns

For the soup:

  • 250 g glutinous rice
  • 2 1/2 lt of boiled chicken broth
  • 2 carrots
  • 1 onion
  • 4 sprigs of celery
  • Salt, Pepper

For the egg lemon sauce:

  • 4 large egg yolks
  • 1tbsp cornflower
  • 1/2 cup lemon juice


  1. In a large saucepan put the chicken, carrots, onions, celery, bay leaves, pepper, add water to cover all ingredients and boil for 40 minutes, skimming the froth at times.
  2. Remove the chicken to a platter, allow to cool and cut in small pieces.

For the soup:

  1. Strain the broth where the chicken has boiled, in another saucepan.
  2. Cut vegetables into small cubes, add them to the pan along with rice, vegetables, frozen chicken, salt and pepper and cook over low heat for about 15-20 minutes.

For the egg lemon sauce:

  1. Whisk the eggs, lemon and corn flour in a bowl.
  2. Take some broth from the soup and add it to the bowl, stirring constantly.
  3. Add the egg lemon sauce slowly back to the soup stirring constantly.

How useful was this post?

Click on a star to rate it!

Average rating / 5. Vote count:

No votes so far! Be the first to rate this post.

As you found this post useful...

Follow us on social media!

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?


Please enter your comment!
Please enter your name here