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Chicken Soup with Egg-Lemon Sauce
A traditional prelude to Christmas meal or dinner.


  • One chicken or part of a turkey
  • One cup of rice
  • 2 eggs
  • Half a cup of lemon juice
  • Salt and pepper


  • Cover the chicken or turkey with water in a large pan and bring to the boil
  • Simmer for 2 hours or until it is cooked
  • Remove the meat
  • The chicken or turkey may be set aside and used in another recipe as only the broth is used for this soup
  • The Corfiots brown it in the oven and serve it as a main course
  • Add the rice to the broth and cook until it is tender
  • Beat the 2 egg whites very well until they are light and foamy
  • Add the yolks and keep beating
  • Add the lemon juice and continue beating
  • Slowly begin to add some of the warm broth to the egg mixture, beating constantly
  • Add enough broth to make the egg mixture the same temperature as the broth gradually increasing the temperature in the egg mixture so the soup is not lumpy
  • Then quickly add the egg mixture to the broth and rice, all at once and stirring constantly
  • Add salt and pepper to taste
  • Let the soup stand for 15 minutes. (Be careful when reheating this soup. Do not boil again or the egg will coagulate.)

Accompany Chicken Soup with Egg-Lemon Sauce with an excellent Livadiotis Halicuna Kakotrygis White Wine.
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