Creamy Greek Lemon Soup

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By Lori Ann
from Pompano, FL

I love Greek food and this is one of my favorite soups. Making the chicken broth for this soup from scratch makes it even more yummy so don't cut corners here. I add only a small amount of chicken to the finished soup. So use the rest of the cooked chicken for a chicken salad or add to a future recipe. Extra chicken can be frozen too.

serves 4-6
prep time 10 Min
cook time 1 Hr
method Stove Top


  •   2
    bone in chicken breasts halves with skin
  •   3
    bone in chicken thighs with skin
  •   8 c
  •   1 Tbsp
    tones chicken base or 3 bouillon cubes
  •   1 stalk(s)
    celery diced
  •   1 small
    onion diced
  •   1
    carrot peeled and shredded
  •   1 Tbsp
    fresh chopped parsley
  •   3/4 c
    white rice
  •   2
    eggs, beaten
  •   3 Tbsp
    fresh lemon juice
    dried dill for garnish
    salt and pepper to taste

How To Make

  • 1
    In a large saucepan or dutch oven add water and chicken. Bring to a boil and as it boils with a large spoon skim the top scum and grease that forms on the top and discard. This makes sure you will have a clear broth.
  • 2
    When the broth is clear add the chopped onion, celery, shredded carrots and Tones chicken base or bouillon cubes. Bring back to a boil then lower hear to simmer and cook about 45-60 minutes covered or until chicken is tender. Chicken will start falling from the bone
  • 3
    Remove chicken from broth and set aside to cool. Taste the broth and add 1 teaspoon of salt or salt to taste. Set aside.
  • 4
    When chicken is cool enough, remove chicken from bones. Discard the bones. Measure 1/2 cup of chicken and chop into small chunks. Add the chopped chicken to the chicken broth. There will be extra chicken that can be used for a yummy chicken salad or frozen to use in another recipe.
  • 5
    Bring broth with chicken back to a boil. Add the rice and stir. Cover and lower heat to simmer. Simmer for 20 minutes covered until rice is done. While the rice is cooking crack 2 eggs into a large measuring cup or bowl. Whisk until well mixed. Add 3 tablespoons fresh squeezed lemon juice to the egg and whisk together. Set aside until rice and broth mixture is cooked.
  • 6
    When the broth with rice has finished cooking gradually pour the egg and lemon mixture slowly into the soup in a steady stream whisking the entire time. (Don't add all at once or the eggs will scramble). Once all the egg mixture has been added the soup should be thick and creamy. Serve in bowl and sprinkle a little dried dill over each bowl if desired. Salt and Pepper if needed. Enjoy!

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