Greek Lemon Soup with Chicken and Rice

by Fattig.student
50 min
Greek Lemon Soup with Chicken and Rice


  • 1/2 l water
  • 1/2 tsp salt
  • 1 x carrots
  • 1/2 x yellow onion
  • 1 x celery sticks
  • 150 g chicken breast
  • 1/2 dl rice
  • 1 x eggs
  • 1/4 x organic lemon
  • 1 tbsp parsley


  1. Start by making homemade chicken stock. Boil water and salt together with whole carrots, celery sticks, onion and chicken filet. You don't have to cut any of the ingredients. Let it cook under a lid for about 30 minutes.
  2. Take out the vegetables and chicken from the stock and set aside. Add rice to the stock and bring to a boil under a lid.
  3. Shred the chicken with the help of two forks.
  4. Mash the cooked vegetables with a hand mixer and add to the bowl once the rice is fully cooked. Add the shredded chicken and put it on low heat.
  5. Whisk together eggs, lemon juice and grated lemon zest to a bowl. Add some of the soup to the bowl of eggs while whisking. This is important to do, so that the eggs don't separate once they go in the soup. Add soup until the egg mixture is about the same temperature as the soup before you add it.
  6. Serve the soup with lemon slices and minced parsley.