Greek chicken soup

Greek chicken soup

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Greek chicken soup is a delicious preparation, adored by all family members!


Preparation time

90 min




200 g chicken breast

250 g carrots

50 g celery

65 g pastarnac

200 g cream (maximum 30% fat)

2 egg yolks

150 ml milk

100 g rice (preferably Basmati)

2 lama

4 l of water

1 parsley bond



Method of preparation

Cut the chicken breast into pieces and bring to a boil for about 15 minutes in the pot in which you make the soup, always taking the foam from above.

Meanwhile, clean and chop the onion, celery, pickles, carrots and add them to the water in which the chicken is boiling. Leave to boil for about half an hour.

In a separate, heat-resistant bowl, put the yolks and milk and mix, then pour some hot soup. Mix and flip all the contents into the soup pot.

Add the rice and the lemon juice (according to taste), salt and pepper and leave for a while, until the rice is boiling.


The cream and parsley are placed directly on the plate, when served!

For an even more aromatic taste, you can combine the parsley with a little lime.

Nutritional value per 100 g

Calories: 40

Fat: 2.5 g

Protein: 1.2 g

Tags Recipes Chicken Soups