Greek Chicken Lemon Soup Recipe


  • 1 whole chicken or 2-3 lbs. chicken legs or halves
  • 2 quarts water
  • 1 large onion, sliced
  • 2 large carrots, sliced
  • 1-2 celery stalks
  • Sea salt
  • 1/4 tsp pepper
  • Orzo 

Lemon Sauce

  • 2-3 eggs
  • 1-2 juiced lemons
  • 1 Tbs flour


Boil chicken. Cover and let it cook in low heat for 15 minutes.

Add vegetables and cook until chicken is done (1.5-2 hours).

Take out chicken and vegetables. Use 8 cups of the liquid and add orzo and let it boil until done. Salt and pepper to taste. 

Take chicken and cut into tiny pieces to put back into the soup. Put vegetables back into the soup.

Sauce Preparation: Beat eggs in mixer until fluffy. Add lemon juice slowly and add flour. Then add little by little a few cups of the chicken soup to the lemon sauce. Then add the new egg mix to the soup.

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