Our Greek Lemon Chicken Soup

Made  times
Ken 13

This soup is hearty bowlful for a meal in itself. Cooking rice in broth with extra Lemon and less Chicken Soup base adds flavor, less sodium and less pots. Less dishes and less sodium, my kind of one dish meal.

Modified from: Greek Lemon Chicken Soup

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Serving size has been adjusted!

Original recipe yields 16 servings



  • Prep

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  1. In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil on high, then simmer for 5 minutes. Add one cup uncooked rice, simmer 20 minutes
  2. Remove some soup and blend (optional)
  3. Return to Soup and add chicken meat, heat 5-10 minutes
  4. Whisk the flour with small amount of water. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.
  5. Meanwhile, beat the egg yolks until light in color. Gradually add some of the hot soup to the egg yolks, stirring constantly. Return the egg mixture to the soup pot and heat through. Ladle hot soup into bowls and garnish with lemon slices and lemon zest.


I did not care for this. This recipe had WAY too much lemon. And I love lemon! It was acidic to the max. BUT I had to make it for a school project and everyone ate it and said that they liked ...