Greek Chicken Soup

Discover the comforting flavors of Greece with this delicious Greek chicken soup recipe.

Featuring succulent chicken portions, savory onions, hearty potatoes, and crisp carrots, this aromatic soup is elevated with the addition of Arborio rice and fragrant bay leaves. The addition of eggs and a hint of cornflour creates a silky texture, while fresh lemon juice adds a bright, zesty finish.



Greek Chicken Soup

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A comforting chicken soup with Mediterranean flavors.

Course SoupCuisine Greek

Prep Time 15 minutes Cook Time 1 hour Total Time 1 hour 15 minutes

Servings 4 servings

Author Giorgos Tsoulis


  • 1 chicken cut into portions
  • 1 onion chopped
  • 300 g potatoes cut into cubes
  • 2 carrots sliced
  • 100 g Arborio rice
  • 2 bay leaves
  • 2 ½ l chicken stock
  • 3 eggs medium
  • 1 tbsp cornflour optional
  • 2-3 lemons juiced
  • Olive oil
  • Salt
  • Pepper

Metric – US Customary


  • Heat a deep saucepan over high heat. Add a little olive oil and brown the chicken on both sides, starting with the skin side. Once ready, remove and set aside.
  • In the same pot, add the onion, carrot, and potatoes and sauté until the vegetables are soft, without changing color.
  • Return the chicken to the pot and add the bay leaf, chicken stock, salt and pepper. Cover and simmer for 40 minutes.
  • Remove the chicken, add the rice, and continue boiling. While the rice is cooking, debone the cooked chicken.
  • Beat the eggs in a large bowl for a few minutes. Add corn flour, if using, and as much lemon juice as desired. Seasoning and beat until the mixture is homogeneous.
  • Slowly pour a ladleful of the soup into the egg mixture, to raise the temperature of the eggs, then pour the mixture into the pot. Simmer over low heat for a few minutes until the soup thickens, stirring constantly.
  • Serve the soup in deep plates, placing the chicken pieces on top.


Chef’s tip: Adding corn flour prevents the soup from curdling easily.
Greek Chicken Soup

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