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Greek style chicken soup

Greek style chicken soup

  • 2 whole chicken legs
  • 1 carrot
  • 1 patrol
  • 1 small red onion
  • 1 slice of celery
  • 1 bay leaf
  • 3 tablespoons rice
  • salt
  • pepper
  • 150 ml sour cream
  • 1 or
  • juice from a lemon
  • 1 twig of dill
  • green parsley

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Greek chicken soup:


  1. the vegetables are cleaned, washed, cut into small cubes and boiled together with the chicken legs, whole onion, salt, bay leaf, and dill twig in 3 liters of water.

  2. In order to make the soup lighter, I didn't fry the vegetables and I didn't add any oil. the fat from these chicken legs being homemade was enough.

  3. towards the end of cooking I also put the rice.

  4. beat the egg well with a fork and mix with sour cream and put the juice from the soup carefully so that it does not cheese. add to the pot.

  5. sour with lemon juice and taste with pepper and green parsley.

  6. remove the onion and dill twig.


Necessary Greek chicken soup

  • 1 chicken of about 1 kg (or chicken legs)
  • 1 large onion
  • 2 carrots
  • 1 parsnip
  • 1 celery, the fist of a child from class III-B
  • 1 cup of rice
  • 3 eggs (yolk only)
  • 150-200 cream
  • the juice of two lemons
  • fresh and fragrant greens & # 8211 dill and parsley
  • pepper, salt, bay leaves

Cut the chicken into pieces and boil it in 4-5 liters of water with a teaspoon of salt. You can also use chicken legs or you can prepare and it is very good, Greek chicken soup. The whole chicken gives a better and tastier base, because all the bones contribute something. As the chicken boils, remove the foam from the pot to obtain a clear soup. After the meat boils, remove it and remove the bones, returning to the soup only the meat made fringed. After about 30-45, the meat can be easily cleaned from the bones, and what we return to the pot will continue to simmer.

We clean all the vegetables, cut them and put them in the pot, over the fringed meat. Also now we put the bay leaves. If the soup has dropped too much, add more hot water. When the vegetables and meat are well cooked, add the rice. In a bowl, put the yolks from the three eggs, the lemon juice and beat well with a fork or fork. Add the cream and mix well.

To avoid cheese or & # 8220couping the soupâ & # x20AC; & # x2122; We put 3-4 poles in a row. Pull the pot off the heat to stop boiling. Add the warm liezon to the pot. Taste and add more salt if necessary. We give a pepper powder then crushed. Chop the greens & # 8211 dill and parsley & # 8211 and flavor the soup. We put a lid on the pot and let it sit for 15-20 minutes, before serving it at the table. When we serve it, we add some greenery to the plate for a more lively aroma.


Necessary Greek chicken soup

  • 1 chicken of about 1 kg (or chicken legs)
  • 1 large onion
  • 2 carrots
  • 1 parsnip
  • 1 celery, the fist of a child from class III-B
  • 1 cup of rice
  • 3 eggs (yolk only)
  • 150-200 cream
  • the juice of two lemons
  • fresh and fragrant greens & # 8211 dill and parsley
  • pepper, salt, bay leaves

Cut the chicken into pieces and boil it in 4-5 liters of water with a teaspoon of salt. You can also use chicken legs or you can prepare and it is very good, Greek chicken soup. The whole chicken gives a better and tastier base, because all the bones contribute something. As the chicken boils, remove the foam from the pot to obtain a clear soup. After the meat boils, remove it and remove the bones, returning to the soup only the meat made fringed. After about 30-45, the meat can be easily cleaned from the bones, and what we return to the pot will continue to simmer.

We clean all the vegetables, cut them and put them in the pot, over the fringed meat. Also now we put the bay leaves. If the soup has dropped too much, add more hot water. When the vegetables and meat are well cooked, add the rice. In a bowl, put the yolks from the three eggs, the lemon juice and beat well with a fork or fork. Add the cream and mix well.

To avoid cheese or & # 8220couping the soupâ & # x20AC; & # x2122; We put 3-4 poles in a row. Pull the pot off the heat to stop boiling. Add the warm liezon to the pot. Taste and add more salt if necessary. We give a pepper powder then crushed. Chop the greens & # 8211 dill and parsley & # 8211 and flavor the soup. We put a lid on the pot and let it sit for 15-20 minutes, before serving it at the table. When we serve it, we add some greenery to the plate for a more lively aroma.


Necessary Greek chicken soup

  • 1 chicken of about 1 kg (or chicken legs)
  • 1 large onion
  • 2 carrots
  • 1 parsnip
  • 1 celery, the fist of a child from class III-B
  • 1 cup of rice
  • 3 eggs (yolk only)
  • 150-200 cream
  • the juice of two lemons
  • fresh and fragrant greens & # 8211 dill and parsley
  • pepper, salt, bay leaves

Cut the chicken into pieces and boil it in 4-5 liters of water with a teaspoon of salt. You can also use chicken legs or you can prepare and it is very good, Greek chicken soup. The whole chicken gives a better and tastier base, because all the bones contribute something. As the chicken boils, remove the foam from the pot to obtain a clear soup. After the meat boils, remove it and remove the bones, returning to the soup only the meat made fringed. After about 30-45, the meat can be easily cleaned from the bones, and what we return to the pot will continue to simmer.

We clean all the vegetables, cut them and put them in the pot, over the fringed meat. Also now we put the bay leaves. If the soup has dropped too much, add more hot water. When the vegetables and meat are well cooked, add the rice. In a bowl, put the yolks from the three eggs, the lemon juice and beat well with a fork or fork. Add the cream and mix well.

To avoid cheese or & # 8220couping & # 8221, take the hot juice from the pot with the polish and put it on the bed, to raise its temperature. We put 3-4 poles in a row. Pull the pot off the heat to stop boiling. Add the warm liezon to the pot. Taste and add more salt if necessary. We give a pepper powder then crushed. Chop the greens & # 8211 dill and parsley & # 8211 and flavor the soup. We put a lid on the pot and let it sit for 15-20 minutes, before serving it at the table. When we serve it, we add some greenery to the plate for a more lively aroma.


Necessary Greek chicken soup

  • 1 chicken of about 1 kg (or chicken legs)
  • 1 large onion
  • 2 carrots
  • 1 parsnip
  • 1 celery, the fist of a child from class III-B
  • 1 cup of rice
  • 3 eggs (yolk only)
  • 150-200 cream
  • the juice of two lemons
  • fresh and fragrant greens & # 8211 dill and parsley
  • pepper, salt, bay leaves

Cut the chicken into pieces and boil it in 4-5 liters of water with a teaspoon of salt. You can also use chicken legs or you can prepare and it is very good, Greek chicken soup. The whole chicken gives a better and tastier base, because all the bones contribute something. As the chicken boils, remove the foam from the pot to obtain a clear soup. After the meat boils, remove it and remove the bones, returning to the soup only the meat made fringed. After about 30-45, the meat can be easily cleaned from the bones, and what we return to the pot will continue to simmer.

We clean all the vegetables, cut them and put them in the pot, over the fringed meat. Also now we put the bay leaves. If the soup has dropped too much, add more hot water. When the vegetables and meat are well cooked, add the rice. In a bowl, put the yolks from the three eggs, the lemon juice and beat well with a fork or fork. Add the cream and mix well.

To avoid cheese or & # 8220couping the soupâ & # x20AC; & # x2122; We put 3-4 poles in a row. Pull the pot off the heat to stop boiling. Add the warm liezon to the pot. Taste and add more salt if necessary. We give a pepper powder then crushed. Chop the greens & # 8211 dill and parsley & # 8211 and flavor the soup. We put a lid on the pot and let it sit for 15-20 minutes, before serving it at the table. When we serve it, we add some greenery to the plate for a more lively aroma.


Ingredient Greek chicken soup:

(for 4-5 liters of soup)

  • 1 chick of 1-1.5 kg
  • 1 large onion
  • 2-3 carrots (depending on size)
  • 2-3 parsnips
  • celery, the size of a large egg
  • 2 bay leaves
  • 1/2 cup rice (125 ml.)
  • juice of 1-2 lemons (depending on how sour you like it)
  • 3-4 yolks (I put 3)
  • 150-200 ml. of sour cream
  • 1/2 link of dill and green parsley
  • salt and pepper

Preparation of Greek chicken soup:

1. Put the portioned chicken in a large pot and cover with plenty of water (about 4-5 liters). From the beginning I put 1 teaspoon of salt. The salt helps to collect the unsightly foam that is formed when boiling any assortment of meat. I patiently collected this foam, removing it from the pot a few times. After gathering it a third time, it stopped forming and the juice remained clear.

2. After the foam did not form, I added the diced vegetables and greens to the pot. I also put the bay leaves.

3. After adding the vegetables and bay leaf, I reduced the heat and let everything boil quietly. Boil until both vegetables and meat are well cooked. If necessary, it is supplemented with hot water.

4. After the meat was well cooked, I took it out of the pot and removed the skin and bones. This operation is optional. I usually do this, because I find it unsightly to fight with the wing or the bowl of the soup plate. I cut the boneless meat and skin into suitable pieces and kept it aside. I brought the soup back to the boil and added the washed and drained rice.

5. After the rice has boiled, add the meat in portions so that it fits in the spoon back into the soup and bring to a short boil. The rice should be soft, but not porridge, it will & # 8222 bloom & # 8221 in the juice anyway. We now take the pot of chicken soup from the fire.

How to straighten Greek chicken soup

6. While the rice is boiling, put the yolks and the juice of the 1-2 lemons in a bowl. These are the ingredients that give the specific "a la grec" of the soup, which is part of the family avgolemono. Preparations of this kind are found in Greek cuisine but also throughout the Balkans. Returning to our juice, be careful, the seeds have nothing to do with chicken soup. Beat well with a fork then slowly add the cream, mixing everything.

7. Fill a polish with hot juice and pour into a bowl over the yolks, lemon and sour cream. Mix well. Add another polish with hot juice, until the contents of the bowl also heat up.

8. Pour the yolk cream diluted with juice into the pot of soup pulled from the heat. Homogenize, mixing for about 2 minutes with the polish. The high temperature in the pot will cook the yolks instantly. These will give the consistency of the juice without the need to boil it, in which case the soup would be cut.

Final seasoning and serving

9. Season the soup with salt and pepper (if necessary) and sprinkle with chopped greens. I sprinkled half of the chopped parsley and dill in the pot to give the juice flavor. I kept half of the chopped greens to sprinkle on the plate, I like to see it green and fresh when serving.

I covered the pot with the lid to stop the aromas of the greens in the soup. I let the greens infuse in the juice for about 10 minutes, then I served the Greek chicken soup. Wonderfully tasty!


Necessary Greek chicken soup

  • 1 chicken of about 1 kg (or chicken legs)
  • 1 large onion
  • 2 carrots
  • 1 parsnip
  • 1 celery, the fist of a child from class III-B
  • 1 cup of rice
  • 3 eggs (yolk only)
  • 150-200 cream
  • the juice of two lemons
  • fresh and fragrant greens & # 8211 dill and parsley
  • pepper, salt, bay leaves

Cut the chicken into pieces and boil it in 4-5 liters of water with a teaspoon of salt. You can also use chicken legs or you can prepare and it is very good, Greek chicken soup. The whole chicken gives a better and tastier base, because all the bones contribute something. As the chicken boils, remove the foam from the pot to obtain a clear soup. After the meat boils, remove it and remove the bones, returning to the soup only the meat made fringed. After about 30-45, the meat can be easily cleaned from the bones, and what we return to the pot will continue to simmer.

We clean all the vegetables, cut them and put them in a pot, over the fringed meat. Also now we put the bay leaves. If the soup has dropped too much, add more hot water. When the vegetables and meat are well cooked, add the rice. In a bowl, put the yolks from the three eggs, the lemon juice and beat well with a fork or fork. Add the cream and mix well.

To avoid cheese or & # 8220couping the soupâ & # x20AC; & # x2122; We put 3-4 poles in a row. Pull the pot off the heat to stop boiling. Add the warm liezon to the pot. Taste and add more salt if necessary. We give a pepper powder then crushed. Chop the greens & # 8211 dill and parsley & # 8211 and flavor the soup. We put a lid on the pot and let it sit for 15-20 minutes, before serving it at the table. When we serve it, we add some greenery to the plate for a more lively aroma.


Necessary Greek chicken soup

  • 1 chicken of about 1 kg (or chicken legs)
  • 1 large onion
  • 2 carrots
  • 1 parsnip
  • 1 celery, the fist of a child from class III-B
  • 1 cup of rice
  • 3 eggs (yolk only)
  • 150-200 cream
  • the juice of two lemons
  • fresh and fragrant greens & # 8211 dill and parsley
  • pepper, salt, bay leaves

Cut the chicken into pieces and boil it in 4-5 liters of water with a teaspoon of salt. You can also use chicken legs or you can prepare and it is very good, Greek chicken soup. The whole chicken gives a better and tastier base, because all the bones contribute something. As the chicken boils, remove the foam from the pot to obtain a clear soup. After the meat boils, remove it and remove the bones, returning to the soup only the meat made fringed. After about 30-45, the meat can be easily cleaned from the bones, and what we return to the pot will continue to simmer.

We clean all the vegetables, cut them and put them in a pot, over the fringed meat. Also now we put the bay leaves. If the soup has dropped too much, add more hot water. When the vegetables and meat are well cooked, add the rice. In a bowl, put the yolks from the three eggs, the lemon juice and beat well with a fork or fork. Add the cream and mix well.

To avoid cheese or & # 8220couping & # 8221, take the hot juice from the pot with the polish and put it on the bed, to raise its temperature. We put 3-4 poles in a row. Pull the pot off the heat to stop boiling. Add the warm liezon to the pot. Taste and add more salt if necessary. We give a pepper powder then crushed. Chop the greens & # 8211 dill and parsley & # 8211 and flavor the soup. We put a lid on the pot and let it sit for 15-20 minutes, before serving it at the table. When we serve it, we add some greenery to the plate for a more lively aroma.


  1. cut ½ parsley root, ½ parsnip root, ½ small celery and 1 carrot in cubes.
  2. Chops 2 sprigs of green onion, ½ dill connection and ½ parsley connection. Squeeze the juice from half a lemon. Keep ingredients in separate bowls.
  3. Saute the roots in a pan covered with 1 tablespoon oil hot for 5 minutes.
  4. Put a teaspoon of salt and 500 g chicken back with LaProvincia skin in a 3-5L pot and cover with cold water. Collect the foam that forms when the mixture starts to boil.
  5. Add the hardened vegetable mixture when the water becomes clear again. Fill with chopped green onions and 5 peppercorns. Add water if it decreases during the process.
  6. After 30 minutes of cooking over medium heat, collect the meat from the soup and leave it to cool. Then the design begins: deboning the chicken pieces, removing the skin and chopping the remaining meat.
  7. Wash and drain 50 g of rice.
  8. Go back to the meat and bring it back to the pot. Top with rice and wait 15 minutes. Put half of the mixture of greens in the pot and top with the other half before turning off the heat.
  9. Egg mix for 2 servings: Mix a tablespoon of cream with two raw egg yolks and add the lemon juice. Mix and salt the composition a little. Pour one tablespoon of the soup over the mix and then pour the resulting chicken into the Greek chicken soup and mix well.
  10. Leave the soup to cool for a few minutes and serve with the family.

Chef's tips for the Greek chicken soup recipe

  • For diversity, you can sour Greek chicken soup with cabbage juice, borscht, corcoduşe or pickle juice, instead of lemon.
  • The Greek chicken soup recipe presented above was designed for 4 servings and should be eaten on the day of preparation. The raw yolk makes the soup unbearable in the fridge and cannot be reheated. You can choose to add the egg mix only in the portions you eat and repeat the procedure at the next meal.
  • Wash the rice in three cold waters.
  • You can serve the soup together with the addition of lemon, which everyone can add from a special small plate.
  • The more similar the temperature of the soup and the egg mix, the better the result will look.
  • Optionally, you can add 2 bay leaves to the soup, for even more flavor & # 8211 as long as no one eats them.

Greek chicken soup good for serving

Either in winter or in summer, you can cook the Greek chicken soup recipe and serve it hot or wait for it to cool. It goes great with hot peppers.

The soup in question also respects the principles of politeness of serving liquid food & # 8211 any piece of meat or other ingredient must fit in the spoon. So, do you have all the ingredients?