Chicken Soup Greek style


by: maria

A warm comforting chicken soup is perfect for a cold winter day. No need to be sick to enjoy this tasty and energizing soup. So I give you my version of Chicken soup with a Greek twist.


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serves: 5

2 whole chicken breasts and two thighs (with bones)

1 large onion

Olive oil

1 1/2 cup rice




3 lemons

3 eggs

Corn flour



2 tablespoons water

Nutrition Facts
Chicken Soup Greek style

Servings Per Recipe: 5

Amount per Serving

Calories: 350

  • Total Fat: 25.6 g
  •     Saturated Fat: 6.8 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 145.8 mg
  • Sodium: 125.4 mg
  • Total Carbs: 21.1 g
  •     Dietary Fiber: 1.8 g
  •     Sugars: 2.3 g
  • Protein: 9.8 g

how is this calculated?

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1.  In a pot add the chicken, the onion, olive oil, salt, pepper and enough boiled water to cover chicken. Simmer until chicken is ready. Usually 45-60 minutes it depends how big it is.

2.  When ready remove the onion and the chicken. If you wish you can strain the broth and add it back in the pot. Add rice and cook until ready, remove your pot from heat and start making the Egg-Lemon Sauce. In this soup we need 2 eggs and no corn flour. Only if you want it thick enough add corn flour. When you have incorporated the sauce to your soup DON’T place on heat.

3.  Remove the bones from your chicken, chop it and add in the soup. Serve.


5.  You always start making the sauce when you move your pot/saucepan of heat so as to cool down a bit.

6.  In a glass of water add the lemon juice from 3 lemons and the corn flour; mix well enough. If it’s a soup add 6 teaspoons corn flour if not add 4.

7.  In a large bowl whisk the eggs until they create little bubbles on surface. Add water and whisk a bit more. Add the lemon juice and mix all together.

8.  Now it’s time to incorporate the broth. Take a ladleful and add it to the eggs but whisking all the time. Repeat until heated enough. If your meal needs more seasoning now it’s time to add it to the sauce. When you’ve done that add the sauce to the pot.

9.  Enjoy!

Cooks' note:

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