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How To Make Greek Chicken Lemon Soup With Feta

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How To Make Greek Chicken Lemon Soup With Feta
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Greek Chicken Lemon Soup with Feta Recipe. This is a tasty traditional Greek dish that is easy to make but simply delicious. Devour our Greek Chicken Lemon Soup with Feta recipe. Enlarge Greek Chicken Lemon Soup with Feta Recipe. This is a tasty traditional Greek dish that is easy to make but simply delicious. Devour our Greek Chicken Lemon Soup with Feta recipe.
Serves:
6
Preparation Time:
20 minutes
Cooking Time:
35 minutes
Total Time:
55 minutes

Step 1: You will need...

  • 1 ½ ltr chicken stock
  • 3 boneless chicken breasts
  • 120 g long grain rice
  • 2 large eggs
  • juice from 2 lemons
  • salt and pepper
  • a few leaves of coriander to garnish
  • for the toasted feta spread:
  • 3 slices of brown bread
  • 3 tbsp feta cheese and a drizzle of olive oil to mix
  • 1 tbsp black olives, finely chopped
  • black pepper
  • chopped parsley
  • 1 sharp knife
  • 1 cutting board
  • 1 deep non-stick pot
  • 1 wooden spoon
  • 1 whisk
  • 2 small bowls
  • 1 ladle

Step 2: Prepare the chicken

Cut the chicken breasts into bite sized cubes.

Step 3: Get started

In the deep pot, slowly bring the stock and chicken pieces to a boil, on a medium temperature.

Step 4: Make the accompaniment

Meanwhile, toast the bread slices. In a bowl, make the cheese spread by mixing all the feta cheese, olive oil, black olives and pepper together. When this is mixed leave aside and return to the soup.

Step 5: Add the rice

When the soup is boiling skim the surface to remove the impurities. Stir in all the rice, and bring it back to the boil. Partially cover the pot and simmer until both the chicken and rice are cooked. This takes about 10 minutes.

Step 6: Prepare the rest of the ingredients

Whilst the rice is cooking, whisk the eggs thoroughly. Beat in the lemon juice, until well blended.

Step 7: Put it all together

Add 1 cup of the hot soup to the egg mixture until thoroughly blended then turn off the heat. Pour the egg mixture back into the soup pot, stirring constantly, until the soup is slightly thickened. Add salt and pepper if necessary.

It is vital you do not let the soup come to a simmer or the eggs will curdle.

Step 8: Finish the toast

Finish off the toasted bread accompaniment by spreading the feta cheese mix evenly onto the toast.

Step 9: Garnish the soup

Spoon the soup into bowls and garnish with coriander.
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Tips & Comments
  1. Roslina

    Ti einai afto den to katalava ; augo lemono ;

  2. apostolos123

    go to eat some beans on toast or eggs which you know how to cook .....

  3. apostolos123

    But you the perfects chefs you "create" only plates with a good looking and thats it

  4. apostolos123

    i am greek and I often cook that soup.I know exactly how it tastes

  5. apostolos123

    what abbout taste ?I know it looks nice but you forgot to give some taste chef!

  6. Anonymous

    copy and paste the recipe to Notepad. That oughta work. ;-)

  7. Anonymous

    i make this soup all the time my nan taught me. i never ad the chicken like that if i have chicken pieces, like what you would have at the end of a roast chicken i add that at the end. i also let my rice cook for about an hour its softer then. also with the eggs seperate the yolk and white, whisk the white till fluffy then add the yolk and lemmon and whisk again. then add the soup laddle full at a time whisking i usually do about three laddels full. if you do it this way its much fluffier and thicker and in my poinion much much yummier :)

  8. ellisazz

    Excellent video but unable to print recipe...frustrating!