Greek Chicken-Lemon Soup

Greek Chicken-Lemon Soup

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Prep Time: 25 minutes
Cook Time: 35 minutes
Servings: 4
For additional flavor, garnish the soup with 1 Tbs. chopped fresh dill or 1/2 cup chopped baby arugula.


  • 1 cup long-grain rice
  • 3 cups chicken broth
  • 1 1/2 lb. boneless, skinless chicken thighs or breasts, cut into bite-size pieces
  • 1 tsp. cornstarch
  • 1 Tbs. water
  • 3 egg yolks
  • Juice of 1/2 lemon
  • Salt and freshly ground pepper, to taste


Cook the rice and chicken
Prepare the rice according to the package instructions and set aside.

Meanwhile, in a saucepan over medium-high heat, bring the broth to a simmer. Add the chicken, reduce the heat to low and simmer, uncovered, until the chicken is cooked through, about 7 minutes. Remove the pan from the heat and set aside.

Make the lemon-egg mixture
In a small bowl, stir together the cornstarch and water until combined.

In a small saucepan over low heat, whisk together the egg yolks and lemon juice. When just warm, whisk in the cornstarch mixture and then 1 cup of the broth from the chicken. Increase the heat to medium and continue to whisk until a thick sauce has formed, about 5 minutes. Season with salt and pepper.

Finish the soup
Return the pan holding the broth and chicken to medium heat and bring to a simmer. Add the lemon-egg mixture while whisking continuously; the soup will thicken slightly. Stir in the rice and season with salt and pepper. Ladle the soup into warmed bowls and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Soup, by Georgeanne Brennan (Oxmoor House, 2006).

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