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Greek chicken soup

  • Gluten Free Diet

    Excludes foods containing gluten, such as wheat, barley, rye and their by-products.

  • Dairy Free Diet

    Excludes foods such as milk, yoghurt, cheese and their by-products.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

  • Low in Sugars Diet

    Limits all sources of added sugars and encourages the reduction of high-carbohydrate (high glycemic index) foods. A claim that a food can be classified as LS can be made when it contains less than 5 gr of sugars per 100 gr of solid food or 2.5 gr of sugars per 100 ml of liquid food.


A fabulous soup!

  • Cut the chicken meat into portions and remove all of the bones. DO NOT DISCARD BONES!
  • Transfer meat to a bowl and set aside.
  • Using the handle of a knife or a small meat tenderizer, lightly crush the thicker bones. This way they will release more flavor to the stock.
  • In a pot, add all of the chicken bones along with the bouillon cube, pepper, thyme, bay leaf and 2 liters of water.
  • Place over medium to low heat and simmer for 1 hour, so that the liquid is barely bubbling.
  • Skim the froth with a slotted spoon when necessary.
  • To prepare the vegetables, cut the leek into rounds and the carrots and onion into cubes.
  • Chop the chicken into small pieces or strips.
  • When 1 hour has passed, remove pot with stock from heat.
  • Pour into a bowl through a strainer, discard bones and wash pot.
  • Return the stock to the clean pot and bring to a boil.
  • Add the vegetables, chicken and rice.
  • Place pot over medium heat and simmer for 20-30 minutes.
  • When the soup is almost ready, prepare the egg-lemon sauce.
  • In a bowl, whisk the egg yolks thoroughly.
  • Gradually add the lemon zest and lemon juice while continuously whisking until the yolks thicken and become creamy.
  • Add a ladleful of the soup to the bowl while continuously whisking.
  • Add about another 5-6 ladlefuls in the same manner.
  • Remove pot from heat and add all of the contents of the bowl to the pot. Stir thoroughly.
  • Add freshly ground pepper and extra lemon juice, according to taste.
  • Serve with some fresh thyme and some extra virgin olive oil.
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Nutrition information per portion

Calories (kcal)
21 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
27 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
26 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
10 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
5 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
70 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
11 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
16 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*The nutritional chart and the symbols refer to the basic recipe and not to the serving suggestions.

*To calculate nutritional table data, we use software by Nutritics logo

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