Greek Egg-Lemon Chicken Rice Soup

Prep Time 30

Cook Time 1 30

Course Main Course

Cuisine Greek

Servings 6 people

Clean out the giblets from the inside cavity of one whole chicken (if needed).
Place the chicken in a 6-quart stockpot. Cover the chicken with water and add the 6 bouillon cubes. Bring to a boil on high, then simmer for 60 minutes.
After 60 minutes, remove the chicken from the pot and place it on a plate. Cut into one of the legs and check for doneness, there should be no pink. Cover with plastic wrap and let cool for 30 minutes.
Add the rice to the chicken broth and gently simmer for 20 minutes.
While the rice is cooking, squeeze 4 lemons. You should have ½ cup of lemon juice.
Separate the yolks from the egg whites of the 4 eggs and place in a separate bowl. Gently mix the yolks.
Pour the lemon juice into the egg yolks and mix with a fork. Set aside.
After cooking the rice for 20 minutes, pour the chicken broth into a separate bowl. There should be 2-2½ quarts of broth. Leave the rice in the 6-qt stockpot.
Once the chicken has cooled for 30 minutes, shred the chicken. Add as much of the shredded chicken to the pot with the rice as you like. I add 3-4 cups. Gently mix the chicken and rice.
Pour the lemon juice/egg yolk mixture into the chicken broth and mix together.
Pour the combined chicken broth, lemon and egg yolk mixture back into the stockpot that containes the chicken/rice mixture.
Heat the soup over medium heat, but do not return to a boil.
Enjoy!

Notes:

The rice and egg yolks add thickness to the soup. This will result in a soup that is thicker than a regular soup.
This recipe is great as a leftover and also freezes well.
There are a number of variations that can be made with this recipe.
- One: Replace the chicken bouillon cubes with chicken broth
- Two: Replace the whole chicken with chicken breasts
- Three: Replace rice with orzo pasta. Orzo will change the texture and the soup will not be as thick.
- Four: Omit the chicken for a egg-lemon rice soup.