Egg & Lemon Soup from Greece Recipe

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Egg & Lemon Soup from Greece
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  1. Place the chicken, vegetables and bay leaf in a large pot.
  2. Cover with water & bring to a boil.
  3. Reduce the heat,cover and simmer for at least 1 hour until the meat will easily pull away from the bone if you use a whole chicken cut into 8 pieces.
  4. Strain the mixture the return 7 12 cups of the stock to the pot along with most of the chicken.
  5. Add the rice to the stock and cook for 25 to 30 minuites until tender set aside to cool slightly.
  6. While the rice is cooking beat the eggs in a small bowl.
  7. Slowly add the lemon juice continuing to gently beat the mixture set aside.
  8. Take 1 cup of the slightly cooled stock and add it 1 tablespoonful at a time to the egg & lemon mixture beating constantly to prevent curdling.
  9. Repeat until the entire stock has been blended in.
  10. Stiring contiuously add the rice and stock back into the pot with the chicken.
  11. Season with salt and pepper.
  12. Serve at once.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 594.55 Kcal (2489 kJ)
Calories from fat 320.79 Kcal
% Daily Value*
Total Fat 35.64g 55%
Cholesterol 258.64mg 86%
Sodium 218.99mg 9%
Potassium 663.65mg 14%
Total Carbs 20.72g 7%
Sugars 3.49g 14%
Dietary Fiber 2.52g 10%
Protein 44.84g 90%
Vitamin C 21.5mg 36%
Vitamin A 0.2mg 7%
Iron 3.4mg 19%
Calcium 95.1mg 10%
Amount Per 100 g
Calories 88.56 Kcal (371 kJ)
Calories from fat 47.78 Kcal
% Daily Value*
Total Fat 5.31g 55%
Cholesterol 38.52mg 86%
Sodium 32.62mg 9%
Potassium 98.85mg 14%
Total Carbs 3.09g 7%
Sugars 0.52g 14%
Dietary Fiber 0.38g 10%
Protein 6.68g 90%
Vitamin C 3.2mg 36%
Iron 0.5mg 19%
Calcium 14.2mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14.4
  • 15

Good Points

  • saturated fat free,
  • very low sodium

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