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    You are in: Home / Greek / Greek Egg Lemon Chicken Rice Soup Recipe
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    Greek Egg Lemon Chicken Rice Soup

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Shawn C's Note:

    This was given to me by the local Greek restaurant owner in my town. It is her own personal way of creating this light but filling soup.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Boil the chicken until done, 15-20 minutes. Remove the chicken from the stock and debone. Hold chicken meat on the side.
    2. 2
      Add the rice to the chicken stock and cook at a boil for ten to fifteen minutes, or until done.
    3. 3
      Meanwhile, beat two eggs in a bowl and add the lemon juice. Measure one cup of hot stock. Add slowly to the bowl containing the eggs and lemon and continue to beat until combined.
    4. 4
      Add egg mixture into stockpot. Add chicken meat, stir well and serve. Makes 6 servings.

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    Ratings & Reviews:

    • on June 05, 2009

      45

      I made this today and with a few minor adjustments. I added another egg and lemon plus the zest from all 3 lemons. Needed additional 1/2 teaspoon of salt and 2 freshly grated garlic cloves. Next time I will add some Greek oregano for added depth.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on October 20, 2007

      55

      We moved out of the state where our favorite little Greek restaurant is located. This is a wonderful match for what we loved and missed so much - and so simple!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 01, 2007

      45

      I used your recipe with a few exceptions to kind of give me some measurements on m y mother-in-law's recipe (she's greek). It turned out good, I just used her advice on a couple of different things: -I used 11 cups of water -I used a purdue chicken breast roaster (almost a whole chicken) and boiled in water for 1 hour with lid slightly on but not all the way -less than a cup of rice -three eggs -less than a cup of the ReaLemon brand lemonjuice I only used the meat from half of the chicken breast roaster It came out wonderful! My fiance says it was perfect, authentic and exactly how he remembers it growing up.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Greek Egg Lemon Chicken Rice Soup

    Serving Size: 1 (723 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 817.3
     
    Calories from Fat 451
    55%
    Total Fat 50.1 g
    77%
    Saturated Fat 14.1 g
    70%
    Cholesterol 303.5 mg
    101%
    Sodium 251.8 mg
    10%
    Total Carbohydrate 27.2 g
    9%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.5 g
    2%
    Protein 59.7 g
    119%

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