This soup is perfect as an introduction to a full Greek meal, or a hearty bowlful for a meal in itself.  Serve with fresh pita triangles, and you'll be sure to please your guests!!

Greek Lemon Chicken Soup

chicken broth

lemon juice

carrots

onion

celery

chicken soup base

white pepper

margarine

all-purpose flour

white rice

chicken meat

lemon

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 20 minutes.


Blend the butter and the flour together. Then gradually add it to the soup mixture. Simmer for 10 minutes more, stirring frequently.


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. Add the rice and chicken. Ladle hot soup into bowls and garnish with lemon slices.


This is an excellent recipe! We have had Avegolemono (it's Greek name)many, many times in restaurants. Our FAVORITE makes it a little less rich (less eggs),a lot more rice and chicken, and with just-a-little thinner broth.  I will adjust this recipe to our tastes next time;but this was a wonderful example of Greek Lemon Rice soup.  Thank you so much,for the recipe!  I suspect the reviews that said it was too salty, were using 'boullion' or a brand of soup base that was very salty. My brand soup base "Vogue" did not have a lot of salt (I bought it at an health food store). Also, I never add the rice into the large pot;but only in the INDIVIDUAL serving bowls; I mix it in JUST prior to serving. It works better for leftovers;you never wind up with puffed up rice mush this way. :)

I was only going to give this 4 stars since it was not a hit with my family, though I loved it, and my best friend and her two kids were fighting over the sample that I brought over to them. Alas, I finished the remains when I returned home and decided it needs 5 stars.

Made the following changes:
just used 1 1/2 TBS chicken soup base in water; eliminated the celery;
sauteed onion with 2 cloves garlic in EVOO before adding to soup; only used 2 TBS butter &amp; flour to make a light roux, added some broth to the roux before adding back into soup; added 1/2 cup uncooked orzo pasta during last 10-15 mins of cooking; only used 4 egg yolks; used a roasted chicken from grocery which I skinned, boned, and chopped before adding to soup;  garnished w/ fresh, minced parsley

This was my first attempt at a greek dish and my fiance loved it! He is greek and he said the recipe was perfect, just the right amount of lemon. This is a definite keeper! I do want to mention that instead of canned chicken broth I used real chicken broth from a whole chicken (4.25 lbs) I boiled for the recipe. I then shredded the meat from the whole chicken to add to the soup. I also added 2 teaspoons of Greek seasoning. Lastly, I used a full cup of the veggies instead of the 1/2 cup it called for.
Thanks!

My whole family loves this soup!  I modified this a little bit, though. I only added 4 egg yolks to cut down on the fat a little bit.  I also substituted orzo pasta for the rice.  I actually prefer this style chicken soup with the fresh lemon juice over traditional chicken and dumplings.  It is so easy to make, too.

I actually made this soup twice. I thought I must have made the recipe wrong because it was sooooo salty and lemony.  I reduced the base to 2 tbsp and the lemon to 1/3 cup and it was still too strong for my test and I'm a salt lover.  I was very disappointed because I love the lemon chicken soup I get in restaurants.

This soup was a huge hit at our friend's yearly Greek party. His family is Greek, he had me add a total of about 12 lemons, he said "you just cant have too much lemon!" The key to making it creamy is at the end. You put the hot broth into a food processor or blender and turn it on. Add the egg/lemon juice mixture in a slow stream to the broth and keep blending for a few minutes until it is frothy.  You would never guess there is egg in the finished product. I LOVE this soup!

Wonderful soup!  Added more chicken and rice, used only 4 egg yolks and 4 tbls of chicken bouillon powder.  Turned out GREAT!

I normally love Greek lemon soup.......But this was SOOOOO salty!!!!! I'm not sure if it was the type of base I used or if the recipe has a typeo when it calls for 6 tablespoons of base. I will try this again with less base.

GREAT soup! I boiled a whole chicken (about 4lbs) in stock pot. Covered in water, added 2 stalks celery, a peeled carrot and 1/2 an onion (quartered) for flavor. Brought to fast boil and then turned to down simmer for 2.5 hours. Drain your stock through a colinder and let the chicken sit in the colinder for about 10 minutes to cool. Picked chicken apart, just FELL apart, perfect! Then shredded the chicken for soup. I did double the amount of chicken in my soup, and still had enough chicken leftover for another pot (and enough homemade stock to make another pot too!). I did slowly add the lemon juice, after reading all the reviews, but did end up using the entire 1/2 cup. This amount was perfect to my husband, but I squeezed an extra slice right on my bowl, brought it closer to the "coney" taste I am used to. It took about 1.5 lemons for me to get the 1/2 cup of juice. Used 6 tsp of the chicken soup base, which was perfect, not too salty at all. Also used the 4 egg yolks, rather than 8. Did cook the rice and then just added rice to each bowl and poured the soup over to keep from rice soaking up too much liquid. THANK YOU to everyone who has made this and provided very vailable feedback.  After reading all the reviews and taking everything into consideration I feel like I mastered this on the first try! This is the kind of soup I will always keep single servings in the freezer for a cold day  :)

Creamy and hearty, like the kind you get in a restaurant. I cut the chicken boullion in half, and use low-sodium broth, otherwise it's too salty.

I put in extra rice.  And I did not think that it had too much lemon - just right.
This is a great recipe!

I really liked the flavor of this soup; however, I thought it was way too salty. Typically, I am one to add salt to my food. Whereas, my boyfriend is very sensitive to salt. I used "Better than Bouillon" chicken soup base and knowing that is very salty (from previous recipes) I reduced the amount I used in this recipe. Still my boyfriend had a hard time eating it even though he enjoyed the soup.
I should have reduced the number of tablespoons further. We both ended up adding water (twice) to our individual servings and to the pot. I think next time I will reduce the bouillon down to half or less. It was still delicious and I will definitely make it again; however, with the aformentioned alterations.

I cut the recipe in half. Did not use soup base at all. I kept the rice separate so people could add as much or as little as they wanted. EXCELLENT! Hit the spot, exactly what I was craving. Light, creamy, lemony, Delish. I melted the butter before mixing with the flour and also shredded the chicken instead of cubing. I will be making this again and again! Thank you for this great recipe

I use a recipe very similar to this, but I use orzo instead of rice (more authentic). It's outstanding. You will never want to eat any other type of chicken soup again. Serve this with a full bodied greek salad, and *wow* you've got a winner!

This was very good with some modifications.  I'm very glad I read previous reviews before I made this.  I halved the egg yolks and soup base, added 1 1/2 cups of cooked orzo instead of rice and also flavored the soup with 2 teaspoons of oregano (I would recommend Greek seasoning, but I didn't have any so the oregano worked).  The recipe as written would not have been as good.  Thanks for all the suggestions.  My two year olds each ate three bowls!

Darnit, second time I've done this to an otherwise perfectly good batch. It must be noted that you pour the yolk VERY slowly into the soup, otherwise you get an egg drop soup consistency. This should be emphasized.

excellent soup.  This is one of my favorites.  I added more chicken, chopped spinach and instead of rice, Shirataki (tofu) noodles.  It made it more of a complete meal with more protein and vegetables.   I was afraid of tempering the egg, but it worked perfectly.   I did use only 4 eggs and that really tasted fine.

I love this soup and have had it many times in Greek restaurants. I was happy to find this recipe to try it myself, and it was just as good as any I've ever had. I think it's important to note that I added no soup base, as I don't use the stuff. It was more than fine without it. I cut the recipe in half as I didn't need 16 servings. So this is where my only issue with this recipe lies. There is no way this serves 8 when cut in half, never mind 16 when not. I ended up adding more broth just to increase the volume. Fortunately, that didn't dilute the flavor much and only made it a little thinner. If the serving size had been accurate, I would have made the full recipe.

I made some adjustments to this recipe: omitted carrots and celery, used 3 T of chicken base instead of 6 T (and it was still pretty salty), used black pepper instead of white, butter instead of margarine, orzo instead of white rice, and 4 egg yolks instead of 8, and did not use the 16 slices of lemon. I noticed that 1 cup of orzo was not at all enough.  Next time I will add at least 2 times the amount listed in this recipe.  The soup is delicious, my husband loved it and I would make it again.

I love Greek food. I've made this soup twice only. Loved it both times. My husband doesn't like creamy soups at all. I had a very hard time convincing him of the fact that the soup is a flour base soup with lemon. No cream. He liked it once he tried it. Thanks for the recipe.

Great Recipe!! The only change I have made is to add more white pepper for a little more heat as is our preferrence, and omit the flour completely.  It seemed to make it too thick and not as I remembered my Greek Grandmother used to make.  By omitting the flour, it tastes exactly like what I remember in my youth. . . PERFECT

Great chicken soup recipe! My family gobbled it up! My changes: added 2 tsp Greek seasoning to the lemon base; and I used orzo instead of rice. This one is a keeper! I will definitely make this again!

I have been buying a frozen version of this soup at Costco and I am thrilled to have found a reciptew to make it fresh and freeze myself!

This soup hit the spot and is great when you have to feed a family who is suffering with colds. I added a cup of orzo instead of rice and used half the eggyolks. I made the roux with butter instead of margarine because that's what I had. We used fresh lemons and parsley from our yard. Yummy.

Very good, didn't use chicken base, otherwise followed a tee.

First time I ever made Lemon Rice Soup and we all LOVED it.  I tweaked it based on other reviewers and loved the version I came up with.  I did not use flour/butter for roux...instead added a can of cream of chicken soup and a little cornstarch dissolved in cold water to thicken it a bit. I used orzo instead of rice and placed the cooked orzo in individual serving bowls, then ladled soup over.  I also used 1/2 of a rotisserie chicken cut up.  Great  flavor, easy recipe.  Paired it with Spanakopita for an awesome dinner.  =)

Can't decide whether to give it a three. It is way too lemony and salty, I should have started with less and added more after tasting. I still feel it needs more tweaking.

Followed the directions, although I will say, the portion sizes are geared towards this being served as a side dish and not a main meal.  Might cut back a bit on the lemon juice in the future, as it is pretty strong.  Would also add more pepper (both white and black), and I'm trying to think of a good spice to give it a little more depth of flavor, but haven't figured out what that would be just yet.

This is a truly wonderful recipe! It has a great body and richness yet is light in flavor.  I give the original recipe 4 stars since it does need a couple changes IMO.  Since I've made it 3 times now, I do have some changes that improved it.  First off- the amt of "chicken soup base" is too much for me. Of course this will greatly depend on what brand or kind you use, but it was too salty for me so I adjusted to 2 TBSP.  I don't see how 6 TBSP of any brand could work.  I use butter instead of margarine simply because I never have margarine in the house. And I only use 4 egg yolks.  Don't be afraid of the egg yolks, it just makes a wonderful almost-creamy full bodied soup! But I don't think you need 8.  Do be sure to temper the yolks properly or you'll end up with scrambled eggs. I have made the rice separate and in the soup.  You can really do either, it works both ways, but is thicker when made in the soup.  When I made this last night I got oooohhhs and aaaaahs with "this is delicious" said about 5 times.  Served with warm pita and tzatziki. That was nice for a change but it is honestly a meal in itself as well!

I used low-sodium chicken broth, and sodium-free soup base, it turned out perfect!

This definitely needs less base. I used homemade (no salt) chicken broth and only 4 Tbsp of base, and it was still almost too salty for us. Next time I'll use 3, and if you're using commercial stock, I'd recommend using 2 and then tasting for seasoning. I used the juice of one whole lemon, plus the zest of half the lemon and it was perfect for our tastes.  I didn't have leftover chicken, so I just poached a chicken breast in the broth while the vegetables were simmering for the 20 minutes. I precooked orzo pasta for this batch, but I think next time I will just add it uncooked a few minutes after I add the butter/flour mixture, to make this a true one pot meal.   I kept everything else the same, and although it was a touch salty, we absolutely loved it. With a little less soup base, this is an easy 5 stars. Thank you for the recipe!

Definitely a typo on the "6 Tbsp" of soup base, use 6 teaspoons and this will turn out perfect.  Exactly the taste I was looking for which is just like a authentic greek restaurant here in Chicago.  It goes together so quickly, I can't believe it is this easy to make.

Although I think this recipe was a 3 star for me, Im giving it a 4 because I might have messed it up a bit.. not sure. It was pretty salty, a little too much for my husband. However, Im not sure if that was because I used an already made chicken (which was probably heavily seasoned). The chicken base probably added a lot of salt too. I might make again, but make with low sodium ingredients. Thanks for the recipe! My son liked this soup!!

This is very good. I changed it as follows: 
Only used 4 egg yolks (didn't like it with 8)
Used a lot less Chicken soup base - just did this to taste.
I also used some diced meat from a Lemon Pepper Rotisseree chicken which added a nice flavor. 
Have made this with both white and brown rice and it was good both ways.
I also omitted the Flour / butter paste....it was thick enough without it.

My husband loved this soup and it was very easy to make. Only used 2 egg yolks (it was all I had) and it turned out just fine

I changed it up slightly. Replaced the margarine with butter and added 2 cloves of garlic...it was delicious...eveyone loved it..no left overs!

I made a few alterations but will still give this recipe 5 stars, as I feel all recipes are merely guidelines.  I used half the recipe, homemade chicken stock, and sauteed 1/3 cup of each veggies plus a clove of garlic along with 3 oz each of raw rice and orzo in olive oil butter combo.  The raw rice and orzo eliminates the need for the roux, and the rice, as at my Greek restaurant, is soft.  I used 1 cup chicken and 3 egg yolks and I had no chicken base on hand, but it tasted good without it and I am sure it would taste more chickeny with it.  Very easy and tasty, thick and creamy.

Good recipe, although, a little too "lemony" for my hubby.  I added zucchini slices and sliced rather than shredded carrot.  Halved the butter and flour, and used couscous since I didn't have orzo on hand...just halved the amount since the couscous swells a bit when it cooks.  Enjoyed it myself though, and it was good for the kids since they're fighting colds!  Might try it again in the summer as a light side soup.  Thanx for sharing!

I don't even like soup and I LOVED THIS...I only had one Tablespoon of Turkey Soup base, so I used that and added a touch more salt. I also added cream of chicken soup as a thickener. I'm officially addicted!
While the broth was heating up, I put a single chicken breast in the broth to cook. Then added the veggies after a bit. I used the one chicken breast as the chopped chicken and it was enough. I also used the full amount of lemon juice and it was the perfect lemony flavor.

Excellent!! I would add a bit more rice if you prefer rice in ever spoonful, but besides that, this is amazing.

Truly delicious! Light and filling at the same time! My only alterations: I used 3 tbls of soup base ("Better than Boullion" brand), 5 egg yolks, and a little more chicken and veggies than the recipe called for. Oh yeah, and I used wild rice instead of regular white rice. It didn't get soggy at all. Nice. I will be making this again and again. I served with homemade hummus and warm pita. Next time, I might use 1/3 cup lemon juice (I liked it very lemony, but husband thought it was a little too much.)

I made this a couple days ago when we really needed to go grocery shopping so I didn't have much on hand.  I did have enough to make recipe though, which was great.  I served it with some leftover naan that needed to be used up.  I did not have onion or celery (we honestly don't care for them anyway) so I used extra carrots instead.  I used the full amount of egg yolks called for.  I probably had a bit more rice than called for, as I had some leftover from a previous dinner and I just put rice in our bowls and poured the soup over the top.  It was easy, filling, and my husband said he liked it too.

My whole family loved this recipe. It has just the right amount of lemon in it. It was just a tad salty so I may reduce the amount of chicken base next time, but otherwise it's excellent as is!

I simplify this recipe and don't add  the onion or carrots for a quick lunch, especially if I have guests over.  Love it.

I made homemade broth with a whole chicken (didn't add any salt in anticipation of the too salty problem many people had...I didn't have that problem at all) and I substituted orzo for white rice.  I added 1/2 c raw orzo when I added the butter/flour mixture.  It came out great!  I garnished with a bit of feta, which really adds to the flavor.

This soup is so delicious.  I made a couple of changes.  First, I didn’t bother adding the chicken base.   To get the maximum flavor from the vegetables, I sautéed them in a little butter, then mixed in the flour, and then added the chicken broth that I had heated in the microwave.  The soup came out perfect.  I’ll be making this again.

This was delicious! and with some minor tweaks thanks to other reviews, it was perfect!

I love this recipe.  However I'm not a fan of the egg so I leave it out.   It's definitely better than plain old chicken soup.

I made this soup EXACTLY as stated. I love lemon, but thought this was too lemony. Next time i would only use a 1/4c lemon. Plus, i don't really see that all these egg yolks and butter really improve the taste, so i would cut that as well. I wanted to see exactly how much better it made it with all the fat and calories, but i wasn't impressed. I could make it much healthier with exactly the same flavor. The lemon, chicken, and veggies is really where the flavor comes from. The rest should be cut way down. Plus, i would add more rice and chicken as suggested in other reviews.

Being from the Detroit area, this soup is often enjoyed at our local favorite Coney joints, and this is very comparable, if not better. We stuck to the recipe, the only things we changed were using 1 cup uncooked rice (whatever that equals to cooked, 3 cups, I think), and added two flattened, shredded boneless chicken breasts. Not too salty, not too lemony. Overall, this recipe was delicious, and a keeper. Thanks for sharing!

This was pretty awesome.  My boys order this soup at every Greek restaurant we go to, and they agreed this was at least as good, if not better.  Made this as the original recipe prescribed except for very minor tweaks: 1) I cooked the onion and celery in olive oil first; 2) I didn't use the flour/margarine for thickening as the soup didn't need it; 3) I used 8C water and 6TB chicken base; and 4) I only used six egg yolks.  Delicious.

Yummy - used Orzo instead of rice and can use 4 egg yolks - also a little bouillon instead of soup base

My family didn't really like it, although I did. If you like hollendaise sauce you will like this soup. I am glad I made it, but wished I had halved the recipe.

5 stars for an excellent base!  With a few tweeks, this has a permanent place in the weekly rotation.  I add 1-2 t. greek seasoning (from McCormick) with the first simmer. No celery for me (personal preference) and double the carrots and onion.  Chicken soup base varies, and I only need 3T. for flavor. Sub butter for margarine.  I also use 5 egg yolks and 2+ cups of rice.

This recipe is wonderful.  I changed out the rice for dilatini pasta though because my favorite Greek restraunt does theirs with orzo.

Great lemon taste and consistency but too salty. Will maybe cut back on the soup base next time.

Very good.  I only gave it 4 stars because my husband felt it was too lemony.  I thought it was very good.

I made this and just like KerryW mentioned, it was over-the-top salty. My husband and I tried to eat it, and it was just too much salt. Next time, I'll either use 3-4 cups of water in place of chicken broth to balance out the salt when adding the chicken soup base, or i'll ditch the base all together. Otherwise, the soup came together nicely, looked just like restaurant quality, and smelled delicious. It was just too bad we had to waste so many ingredients because of the saltiness.

I LOVED this recipe! Left out the carrots and added lemon zest, due to personal preferences; also, I didn't have any soup base, so I added some poultry seasoning to compensate. The only issue I had is that I had to add quite a bit more chicken stock to keep the soup "loose". A great combination of fresh and comforting!

As written, this soup is very very very salty! However, I think it will be just right if I cut down on the chicken soup base and lemon juice!

PERFECT!  I am no where near having any cooking experience so this recipe was perfect for me.  I was dying to figure out how to make avgolemono (the Greek name for this soup) at home and this recipe seemed the easiest, and the most like what I'm used to.  I kept everything the same except I used Orzo instead of rice.  The soup came out so creamy, tasty and wonderful, I was very impressed with myself!  I can't wait to have my husband taste it (he's a chef) hopefully he'll be impressed but I'm sure he will be-this came out great!

I followed ideas from reviewer # 3.  Tastes just like Daphne's restaurant soup!  Tried many times this is the closest copy w changes.

We had this soup once in our local greek resturaunt and loved it. I've been hoping I could find a similar recipe and was thrilled to find this variation which I love even more.   I varied the recipe a bit by reducing the soup base to 4T and also added an extra 1/4c. each of the vegetables to make the soup a bit heartier.   The recipe recieved 5 stars all around from my entire family of picky eaters.

This comes out very velvety and lemony. Careful on the amount of lemon juice if you don’t want it to taste strong. I love the lemon flavor but you can add more at any point to get it to your desire taste.

I am in love with this soup!! The flavour was awesome for me, very lemony without being sour. My husband didn't like the lemon taste so much, but to bad for him! He's allergic to rice, so I substituted orzo pasta and some barley for the rice, which turned out great.

This was fantastic--at least as good as that which i had in my favorite greek restaurant last week.  i added an entire head of minced garlic and sauteed all the vegetables to tender in olive oil before adding all the other ingredients.  i did not use the soup base as i don't have it and don't use it in order to decrease the Na+.  the lemon and salt flavors were just perfect.  I followed the advice of other reviewers and added the rice to individual bowls of soup.  Also, used cornstarch instead of flour because my husband has gluten sensitivity.  Use half the amount of cornstarch as you would flour.  Always substitute butter for margarine to avoid TFAs.   This soup is perfect.

I made this to accompany a baked chicken dinner.  It is delicious, but I did make a couple of slight changes.  The amount of soup base appeared to be too much.  I added some and stopped when it fit my taste.  Same was true of the amount of lemon juice.  I started with 1/4 cup and went from there.

I LOVE this soup.  I did leave out the celery (personal preference) and the chicken soup base.  I replaced the broth with water + 8 cubes chicken bouillion (1 cube/cup water).  I added extra lemon juice and it turned out delicious--perfect lemon flavor and not salty at all.

Another winner. I do use potato starch instead of cornstarch to thicken but it is great! I've made it a half dozen times since Spring and eveyone who has had it, loves it too

I love this. It was out of my comfort zone with the egg yolks, but it was actually really easy. I halved the recipe, made my own chicken stock. Subbed bell pepper for celery (since I didn't have any). We eat low salt so I just added about a teaspoon on tones chicken base. I just used one lemon, but it was very juicy. I used more White Pepper because I love it &amp; added fresh garlic &amp; a some fish rub seasoning that I make. I only used 2 yolks, and less of the flour butter mixture - I tend to like more of a brothy soup than a creamy one. Since I'm the only one eating it, I just added the rice to my bowl. I'll eat the rest tomorrow for lunch &amp; add rice at that time. Really filling, different &amp; tasty! Thanks for sharing the recipe.

This is a very good soup if you follow the suggestions posted by the reviewers. I did just that and it made a wonderful meal for my family. I didn't use the soup base, but I did add more rice and chicken. I also used less lemon and seasoned the soup with a lemon pepper blend to round out the flavor. Next time I make this satisfying soup, I will use less egg (4 eggs could work well) and I might add more carrots/celery/onion. Another note, I am used to heating the roux and mirepoix, then adding the stock and heating to a boil (not heating the stock/mirepoix, then adding flour and butter later). This is how I prepared my soup and i had great results!

Mmmm-mm! Yummy! I'm not really a fan of soups, but this one was great. I left out the soup base completely, and the flour, and I also reduced the number of egg yolks to 5.
 
I noticed that some reviewers had trouble with the saltiness of the soup. Here's what you could do : peel a potato, cut it into large pieces and then put it in the food, letting it simmer for about 10-15 minutes. Remove the potato(es) and taste. If it's still too salty, repeat. Hope this helps!

I absolutely love this soup! i have made it so many times! I don't put as much soup base in it though. I add about half or 1/4 of the soup base so its not too salty. Some think it is too lemony, but i think it is just right. This is most definitely my favorite soup!

This recipe turned out really well with simple uncooked chicken that eventually makes it's own broth and adds a real chicken flavor, this way u can avoid processed bases that make it too salty, I added the chicken at the begining and didn't need chicken broth or base, just some salt later on. I would next time try only 4 eggs for a healthier version, even though I do love the richness and consistency I  ended up with, also I liked the idea to add the rice in later for better leftover serving. All

I made this for the first time today and it turned out GREAT! I did not have any fresh lemons but used lemon juice instead, and as per other reviews I only used 4 egg yokes. I added leftover chicken and put white rice in bowls and poured soup over....Perfect! My teenage sons thought it was a nice light soup on a hot day. It does have a strong lemon flavor but we enjoyed it very much!

I made this the other night. I gave it 4 stars because I did make a few changes to the recipe. I took the advice of a previous review about blending the soup while adding the egg yolk to it - wow, just wow. The consistency of the soup was dead on delicious.  Whenever I have this soup, there are not other veggies in it so I wanted to keep close to its roots of the soup because my boyfriend is from the Mediterranean. This is how I made the soup - the only vegetables I used was garlic and onion. I sautéed the onion and garlic first, added said ingredients together and threw the cooked onion/garlic in the soup. For this particular soup, the more lemon the better. I used 8 organic lemons. I used white and black pepper. Added the butter/flour mixture into the soup and then put it in the blender. While blending the soup, I slowly added the egg yolk into it. After that, I put the soup back on the stove, heated it through (you will see a beautiful froth on top at this point). I shredded a lemon pepper rotisserie chicken, threw it in the soup. I made the orzo separately and platted it in the bowl and poured the soup right on top.

this was very good.  i cut the eggs in half (4 yolks instead of 8), used only 2 tablespoons of chicken stock (would have been entirely too salty otherwise without low sodium stock), 2 tbsp of margarine and 2 tbsp of flour mixed with a bit of the soup broth as the thickener, boiled a whole chicken and used the broth from that, used the boiled chicken in the soup, put rice in the bowls before adding the soup so as to not end up with rice mush, all as per other users suggestions.  i didnt find the soup too lemony or salty.  i did use a bit more celery and carrots than the recipe called for, it was perfect.  will be making again.

Followed the recipe to a T, so salty. I'm not sure why.

This is so delicious.  I have made it several times now, and we seldom have left overs, although they are just as good the next day if you're lucky enough to have them.  This is the only chicken soup I make now.  Great recipe, thanks.

This could have been five stars if I had read the comments about cutting the soup base in half.  As written it is way to salty.

Love the tart zippy flavor that lemon adds to this chicken soup. What a super combo! My husband and three children raved about this soup!

We are soup lovers.... especially during the cold months.  We've got a bunch of regular soup recipes that we rotate.This soup rated at the top and will be added as one of our regulars.  I made the "chicken soup base" from homemade turkey soup.  Used at least 10 cups of broth from chicken bouillon.  Used whole eggs rather than just yolks.  On the side I made carolina enriched rice adding salt and butter to it.  Did as others suggested and added a nice heap of rice to bowl then added soup on top.  Wow!!!!

I followed the advice of others, but I think I should of stuck with the original recipe.  I halved the recipe, doubled the veggies, chicken, and rice, only added half the egg yolks, halved the roux.  Didn't use any chicken base or celery (didn't have any on hand).  Mine came out supper thick.  I think I see the point of adding pre-cooked rice at the end instead of adding it in the beginning, because it soaked up a lot of the liquid.  This could of also been because I added more rice and the type I used (calrose), but I think some would still be absorbed anyway.  The flavor was very nice.  Can't wait to try this again, except with the original amounts.

Very good but a bit too heavy on the lemon flavor. Next time I would add less lemon juice....the smell was overpowering.

ABSOLUTELY DELICIOUS!! I made this soup exact to the recipe and it was voted the best dish at the gathering I took it too. It tastes like a soup you would find at an elegant restaurant rather than something made in a common kitchen. When making this soup, do not make changes to the recipe. You will find it is a perfect balance of salt and lemon. Also, the amount of egg yolks determine the smooth consistency and rich flavor. It was just as delicious the next day warmed up. Thankyou for this recipe!!

first time I made this soup, everyone loved it!!!!! nice and refreshing flavours...  awesome!!!

This is the second time I've made this soup, the first time I followed the recipe exactly, and my family and I liked it BUT it was very salty and too chunky. So this time I tweaked it slightly. I used half a bullion cube in place of the chicken soup base. I also used orzo in place of rice, and omitted the celery. With the celery, onion and carrots it makes the soup too "chunky" but other than that it is a wonderful recipe.

We loved it!  I doubled the chicken and rice.

Absolutely delicious.  This is exactly what I wanted -- just like the homemade soup served in Greek family restaurants in the Chicago area.  I did add a bit of heavy cream at the end because I like a creamier soup.  Otherwise, followed the recipe exactly.

I make this soup at least once a month. We cannot get enough of it. It is very easy and quick to make and ike most soups, it tastes even better the next day. The only adjustments I make are I start with 1/4 C lemon juice and cut the chicken base to 4 TBLS and I add cornstarch to thicken it instead of the flour. We do not even add the rice. It is great on its own!

wow, what a great recipe. It takes some time, but it makes so much which is great cuz...I'll eat every last drop.

I got stuck on eating this from Greek restaurant here in California. This restaurant has there carrots,celery,onions and chicken minces so I used my magic bullet to get that effect, I also use arborio rice which, gives it a creamer texture and a much smooth taste in your soup if you like a nice cream soup, not that this isn't already.

For folks that feel that it was to salty, I say chicken base is already super salty (as are most soups) so maybe adjust it there. I used 2 different types of chicken base for my soup. Knorr and Herbox by Hormel..there super-duper-salty but, I used the amount the recipe called for and I found it a tad.. just a tad salty but still yummy. Also, I used Organic chicken broth.
The only thing I will change next time I make this I will use only 6 eggs yolks cuz, I could smell the egg in the soup a bit and I'm not a fan of eggs.. but it didn't prevent me from eating it at all.

This flavorful soup is adaptable and easy to prepare.  My version was short about 2 tbsp. of soup base and 4 eggs and included a bowlful of leftover cooked rice (@ 4 cups) and shredded chicken from two pieces of a kabob.  Topped with fresh snipped parsley.  Even with the modifications the soup was thick, rich, creamy and delicious.  Loved it!

I too liked this recipe, although I agree that it is too salty.  Cutting the soup base by at least a third should help.  I also added more lemon juice, checken and rice.  A proven crowd pleaser.

This beats the Greek Lemon Chicken soup at my favorite local soup shop - and that's saying a lot! A couple modifications - we used all the meat from a rotisserie chicken, and made stock from the carcass; I used a lot more onion and rice, and right at the end added some chopped fresh basil. I want to eat this every day!!

Very good! I added only 6 egg yolks since that's all I had, I substituted orzo for rice, and added a little lemon pepper seasoning. So tasty!

This was my first time making lemon rice soup , although the recipe was so yummy , i have to give it 4 stars , reason is , you DON'T need 6 TBSP. soup base , i only used 3 tbsp and it still way too salty . I ended up have to add a little water , to tone it down . Next time i probably just use 1-2 tbsp. soup base . In my opinion unless you use water instead of chicken broth you don't need 6 tbsp. of soup base . All and all it was easy recipe and delicious .. minus the 6 tbsp.  of soup base :)

greek lemon chicken soup

Prep Time: 25 minutes

Cook Time: 40 minutes

Total: 1 hours, 5 minutes

Servings: 16

Author : Shelley Ross

Ingredients

Instructions

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