Go Back

Greek Lemon Chicken Soup


  • 2 T butter & 3 T olive oil
  • 1 large onion diced
  • 2-3 stalks of celery diced
  • 10 baby carrots diced
  • 2 T butter
  • 1/4 cup flour
  • 1 cup jasmine rice
  • 2-3 cups cooked chicken I usually use one rotisserie chicken and cut the white meat into bite sized chunks
  • 2 boxes chicken stock 32 oz per box, may also need to add a 1/2 to a cup of water, if it gets too thick at the end
  • 1/2 cup lemon juice fresh squeezed
  • 2 T. honey
  • 1/2 white pepper
  • 2 handfuls of fresh spinach
  • salt and black pepper to taste
  • 6 egg yolks beaten to a light yellow color


  • Saute the chopped onion, celery and carrots in the butter and oil, until the onions are translucent.
  • Add the flour, with salt and pepper and cook the flour for about a minute.
  • Add the chicken stock and fresh lemon juice and stir to loosen the flour and all the bits of caramelized onion from the bottom.
  • Add rice, bring to boil, stirring frequent enough to keep the rice from sticking, and then turn the heat down to low.
  • Cover and let simmer for about 20 minutes, or until the rice is tender.
  • Add the chicken, spinach, honey, salt, and pepper.
  • 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.
  • DO NOT boil the soup once you add the egg yolks.