Greek Creamy Egg, Lemon & Chicken Soup (Supë Pule me Limon)

Avatar for Mimoza TresovaAuthorMimoza Tresova
RatingDifficultyBeginner

This delicious Greek style egg, lemon and chicken soup is traditionally made in the cold winter days. It requires a flavorful homemade chicken broth made from scratch. The stars of this soup are the chicken broth and the egg lemon sauce.

Greek Creamy Chicken Lemon Soup Featured

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Yields16 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins

 10 cups homemade chicken brothrecipe included
 2 cups chicken meatcooked and shredded
  cup lemon juicefresh
 4 egg yolks
 2 tbsp cornstarch
 2 tbsp olive oil
 ¾ cup long grain riceuncooked
 1 tsp saltkosher
 1 tsp fresh dillminced
 1 pinch fresh ground black pepperto taste

1

In a large stockpot with chicken broth add chicken meat and rice, cook until al dente for 6 minutes. Once the rice is cooked, turn the oven off.

Egg-lemon sauce
2

On a bowl whisk together the egg yolks, lemon juice, sifted cornstarch and olive oil. The cornstarch should be well dissolved until a yellow and creamy liquid sauce is obtained.

3

With a ladle add hot chicken broth from the stockpot into the egg sauce while constantly whisking for the eggs not to get curdled.

4

After few more cups added, you can safely return the sauce back to the stockpot to cook for few more minutes on medium high heat. The chicken lemon soup will have a thick creamy yellow consistency.

5

Taste for salt and pepper and garnish with fresh dill. Serve with crusted bread.

Ingredients

 10 cups homemade chicken brothrecipe included
 2 cups chicken meatcooked and shredded
  cup lemon juicefresh
 4 egg yolks
 2 tbsp cornstarch
 2 tbsp olive oil
 ¾ cup long grain riceuncooked
 1 tsp saltkosher
 1 tsp fresh dillminced
 1 pinch fresh ground black pepperto taste

Directions

1

In a large stockpot with chicken broth add chicken meat and rice, cook until al dente for 6 minutes. Once the rice is cooked, turn the oven off.

Egg-lemon sauce
2

On a bowl whisk together the egg yolks, lemon juice, sifted cornstarch and olive oil. The cornstarch should be well dissolved until a yellow and creamy liquid sauce is obtained.

3

With a ladle add hot chicken broth from the stockpot into the egg sauce while constantly whisking for the eggs not to get curdled.

4

After few more cups added, you can safely return the sauce back to the stockpot to cook for few more minutes on medium high heat. The chicken lemon soup will have a thick creamy yellow consistency.

5

Taste for salt and pepper and garnish with fresh dill. Serve with crusted bread.

Greek Creamy Egg, Lemon & Chicken Soup (Supë Pule me Limon)

2 Comments

    1. Hello Blerina, thanks for visiting. From my understanding there are many different version of this recipe. This particular recipe is very similar to how they make it in certain areas of Greece.

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