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Greek Lemon Chicken Soup

Recipe photo courtesy of James Baigrie

Greek lemon chicken soup gets its thick consistency from eggs; they're tempered by hot chicken broth and whisked in just before serving. Shredded chicken breast makes this soup filling yet healthy.

Source: Martha Stewart Living, April 2005



Cook's Notes

After the eggs have been added, be sure not to let the soup come to a simmer or the eggs will curdle.

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How would you rate this recipe?
  • AndreaMarieDwyer
    29 JAN, 2012
    just made this tonight, and it was very good, with some additions. I used leftover roasted chicken instead of cooking up fresh chicken breasts. Also sauteed 1 sweet onion in olive oil, then added 1 sliced carrot, 1/3 cup white wine, and 6 cups broth. I combined the egg and lemon in the food processor, then ladled off 1 cup of the broth and slowly poured it into the egg-lemon mixture with the processor running. Added baby spinach, 2 tsp fresh thyme, and 3 Tbsp fresh parsley, finely chopped.
    • MS112644405
      12 APR, 2017
      So, really, you didn't make THIS soup!
  • AndreaMarieDwyer
    29 JAN, 2012
    Here is another chicken lemon soup recipe that I combined ideas with when I made my version: : )
  • mblock2
    10 MAR, 2008
    This was actually really great. The lemon really gave a nice kick to the broth, and such a healthy addition. I used rice instead of orzo which also worked nicely.

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