Greek-Style Chicken and Lemon Soup

Greek-Style Chicken and Lemon Soup


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This refreshing soup is rich yet light. With plenty of lemon and dill to go around, you’ll save yourself a trip to Greece by bringing its flavors to your kitchen.

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Chicago, IL

Time needed

30 min cooking

Serving Size / Yield

2-4 servings


  • 1 Chicken Breast
  • 6 Cups of Chicken Broth
  • ½ Cup of Lemon Juice
  • ½ Cup of Chopped Onion
  • 1 Cup of Cooked Rice
  • ⅓ Cup of Shredded Carrot
  • ⅓ Cup of Chopped Celery
  • 12 Slices of Lemon
  • 6 Egg Yolks
  • 1 Pinch of White Pepper
  • 2 Sprigs of Dill

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Begin by combining the chicken broth with the onion, carrot, celery, dill, and white salt and bring it to a boil over a medium-high heat. Then, add in the chicken and reduce the heat to a simmer, stirring occasionally for about 15 minutes. Once the chicken is cooked through, strain the onion, carrot, celery, and dill out of the soup and throw it away.

Remove the chicken from the broth in order to shred it. Then, whisk together the egg yolks with the lemon juice and gradually add it into the simmering pot. Return the shredded chicken to the soup, add the rice, and cook for another 5-10 minutes. Garnish it with lemon slices and dill and serve warm!

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