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A comforting Greek chicken soup made with egg and lemon.

This recipe was originally published on the Taste of Harmony websiteExternal Link .

Prepration time: 15 minutes. Cooking time: 55 minutes. Serves 4 people.


  • 4L chicken stock
  • 4 bay leaves
  • 1 tsp black peppercorns
  • 2 chicken breasts
  • ½ cup long grain white rice
  • 1 stick celery, diced
  • 1 head baby fennel, diced
  • 1 carrot, peeled, diced
  • Juice of 3 lemons
  • Salt flakes and black pepper
  • 2 cup green kale, shredded
  • 2 eggs
  • ½ bunch parsley, finely chopped
  • ½ bunch dill, finely chopped
  • Fresh crusty bread, to serve


  1. Combine the chicken stock, bay leaves and peppercorns in a large saucepan and set over a high heat. Boil for 20 minutes, until the liquid reduces by a quarter.
  2. Sieve out the bay leaves and black peppercorns.
  3. Turn the heat to low, then add the chicken breasts and rice. Simmer very gently for 15 minutes.
  4. Add the celery, fennel and carrot and cook for a further 15 minutes until the chicken is just firm and the rice is tender. Mix in the lemon juice and season with salt and pepper.
  5. Remove the chicken and shred thoroughly. Set aside.
  6. Beat the eggs in a small bowl, then add 1 cup of the hot soup.
  7. Turn the heat off under the soup, then stir in the eggs, chicken and kale.
  8. Serve topped with chopped herbs and enjoy with fresh crusty bread.

Reviewed 06 March 2024