Photo: Sang An; Styling: Philippa Brathwaite
Hands-on Time
21 Mins
Total Time
37 Mins
Serves 4 (serving size: about 1 1/2 cups)

Whisk constantly as you add the egg mixture to the hot soup so that the egg thickens but doesn't scramble.

How to Make It

Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic; sauté 2 minutes. Add Chicken Stock; bring to a boil. Stir in rice; reduce heat, and simmer 16 minutes. Combine juice, cornstarch, salt, pepper, and egg in a small bowl, stirring with a whisk. Slowly pour egg into broth mixture, stirring constantly with a whisk. Add chicken to broth mixture; cook until mixture thickens and rice is done (about 3 minutes). Top with parsley and basil.

Ratings & Reviews

3 1/2 stars

February 23, 2016
This is a great way to use up left over chicken after roasting a whole bird.  I typically just use boxed chicken broth but homemade would probably boost the score up to a 4.  The lemon makes for a nice twist and it thickens up nicely too.  Probably not traditional but some sliced mushrooms and/or sliced carrot would be nice to add.  Will definitely make again.

sukeedog's Review

April 16, 2014

DarkLady's Review

September 25, 2013
I'm pretty sure that most mamas in Greece, including mine, make it with risoto rice because it makes the soup creamy. And they cook for almost twice the time it takes the rice to be done so that it's creamier. To minimize the risk of ruining the egg, you take a cup of the broth and let it cool a bit before combining it with the egg mixture, then if it's ok you pour this one in your pot and stir. In Zakinthos they use 2 eggs per person, so feel free to use more than 1 eggs to make it creamier and richer and definitely more lemon juice both while cooking and extra wedges for anyone to add on their bowl.

katanddogz's Review

May 24, 2012
This is one of my favorite soups and this recipe is delicious. I didn't have basil the first time I made it so I used green onions and parsley, worked great. I've made this recipe at least a dozen times since then. Love it!

1cookfromBrea's Review

April 07, 2012
Delicious & even better than those in my Greek cuisine cookbook. I love lemon & added a little more just before serving. Outcome was a nice thickness & rather creamy. It'll be interesting to see how it thaws & reheats. My expectation is it may require a little add'l liquid. Definitely a winner!

Litkit's Review

February 16, 2012
This soup was easy and DELISH!! It was really filling and kept well. I used brown rice instead of white. We will definitely make this recipe again.

lsd5010's Review

January 31, 2012
The soup is so delicious. It's very rich, for being so healthy. I love the lemony-ness. You definitely need to like lemon to like this. I am wondering if it would freeze and re-heat ok? Did anyone try that?

stacyjen's Review

January 25, 2012
I expected this to be richer/thicker than it was. Still pretty tasty

TaraAG's Review

January 25, 2012
I was shocked at how simple this was too make. This soup has always been a favorite of mine when having Greek. I have made this twice now in the past month. It is amazing. I did end up subbing brown rice and dill instead of the parsley & basil, just like the greek place down the road.

BusyBoyMom's Review

January 24, 2012
Followed the recipe exactly and this was terrific! You need to be a lemon-lover to appreciate it :) I added a bit more basil and parsley when serving. A great way to use up left over chicken!