Greek Egg Lemon Chicken Rice Soup

Made This Recipe? Add Your Photo

Total Time
15 mins
20 mins

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.

Skip to Next Recipe




  1. Boil the chicken until done, 15-20 minutes. Remove the chicken from the stock and debone. Hold chicken meat on the side.
  2. Add the rice to the chicken stock and cook at a boil for ten to fifteen minutes, or until done.
  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. Add egg mixture into stockpot. Add chicken meat, stir well and serve. Makes 6 servings.