Chicken soup is one of the most iconic and beloved dishes in Greek cuisine, perfect for chilly winter days or whenever you crave a warm, nourishing meal. With its silky texture, fragrant chicken broth and the signature tang of lemon, it’s not just comfort food — it’s a dish packed with nutrients and heartwarming flavour.

Translation | Amaryllis Tsegou

Traditionally, chicken soup reflects the essence of the Greek diet, combining simple, wholesome ingredients in a way that feels timeless. Whether served as a first course at a festive family gathering - as my grandmother always did - or enjoyed as a full meal, chicken and lemon soup delivers both warmth and a distinctive taste that evokes cherished memories around the table.

Secrets to a perfect soup

• If you can use a free-range or organic chicken with bones and skin for a rich, flavourful, collagen-filled broth.

• Keep it simple but aromatic: the classic version uses onion and carrot, sometimes celery, which adds both flavour and vitamin K.

• The soup is prepared in three stages. First, the broth: simμer the chicken with carrots, onion, and celery until fully cooked. Remove the chicken (which will later be shredded), strain the broth and return it to the pot.

• The second stage begins by adding more diced carrots and rice to the clear broth. Traditionally, Carolina, glazed, or round-grain rice is used, and for a thicker soup, simply add a bit more rice.

• The final stage is the egg-lemon sauce, or avgolemono. Use fresh, room-temperature eggs. Some cooks like to add a touch of cornstarch to thicken the sauce - if you choose to, dissolve it in the lemon juice before mixing with the eggs.

• In this recipe, we simplify the process: there’s no need to separate yolks and whites. Beat the eggs whole, mix in the lemon juice, and gradually whisk in hot broth, tempering the eggs carefully to avoid curdling.
• Once combined, return the sauce to the pot with the chicken stock, gently warming the soup for a minute. Serve hot, with shredded chicken if desired and finish with plenty of freshly ground pepper.

Prep time: 10 mins | Cook time: 1 hr 25 mins | Total time: 1 hr 35 mins | Serves: 6

Ingredients

• 1 large chicken (~1.8 kg), whole or cut into pieces, preferably free-range
• 2 bay leaves
• 1 large onion, peeled
• 5 black peppercorns
• 2-3 celery stalks
• 3 carrots (1 whole, 2 diced)
• 150 g rice (Carolina or round-grain)
• juice of 1–2 lemons
• 2 large eggs, preferably organic
• salt and freshly ground pepper

Directions

1. Wash the chicken and remove the entrails (save for another use if desired). Season well with salt and pepper.
2. Place the chicken in a large pot, cover with water, and add the whole onion, whole carrot, a pinch of salt, peppercorns, bay leaves, and celery.
3. Simmer with the lid half-closed for 50–60 minutes, skimming foam occasionally, until the broth is flavorful and the chicken is fully cooked.
4. Remove the chicken and let it cool, then strain the broth and return it to the pot.
5. Add the diced carrots and rice, adjust salt as needed, and simmer for 15–20 minutes until tender.
6. Shred the chicken while the soup cooks.
7. Reserve 3-4 ladles of hot broth. In a separate bowl, beat the eggs until fluffy. Gradually whisk in the lemon juice, then slowly add the reserved hot broth, whisking constantly to temper the eggs.
8. Pour the egg-lemon mixture into the soup, stirring gently. Return to very low heat for 1 minute to warm the soup without curdling the eggs.
9. Serve hot, either plain or with shredded chicken, and finish with freshly ground pepper.

Wine Pairing

Savatiano with brief barrel aging is ideal, offering a creamy texture and crisp acidity that refreshes the palate. WSPC's recommendation: Savatiano from Barrel - Papagiannakou Estate.