Chicken Soup a la Grecque


Chicken Soup a la Grecque
Chicken soup a la Grecque is a soup that can be found on any Romanian restaurant menu. The main ingredient that gives a special personality to this soup is the egg and lemon mixture.
Prepared and Photographed by:
Recipe Source: Translated and adapted from Retete ca la Mama
Serves: 8
Prep time: 
Cook time: 
Total time: 
  • 1 chicken breast
  • 1 bay leaf
  • 1 large onion, chopped in cubes
  • 2 carrots, shredded
  • 2 celery stalks
  • 1 green bell pepper, chopped in small cubes
  • ½ cup or rice
  • juice from 2 lemons
  • 4 egg yolks
  • ½ cup of heavy whipping cream (optional)
  • 2 cloves of garlic, minced (optional)
  • 1 jalapeño pepper, finely minced* (optional)
  • fresh parsley, finely minced for garnish
  • salt and peeper to taste
  1. In a medium size pot add: 9 cups of water (about 2 liters), 1 tbsp of salt, the bay leaf and the whole chicken breast
  2. Bring to a boil on high heat, skim the foam off until the liquid runs clear
  3. Add the carrots, onions, celery; boil on medium heat for about 20 minutes
  4. Pull the chicken breast out of the soup, let it cool for 5 minutes and cut it in small cubes, bring it back in the soup
  5. Add the rice and the bell pepper, boil on medium heat for 20 more minutes or until the rice is cooked
  6. Meanwhile put the yokes and the lemon juice in a medium bowl, mix them well, bring them to a creamy consistency.
  7. Take a table spoon of hot soup and add to the yolk mixture, mix well. Repeat this step 6-7 times. The purpose of this action is to bring the yolk mixture close to the soup's temperature so the yokes will not coagulate when dropped in the soup.
  8. Slowly pour the yolk mixture in the soup, stir the soup to homogenize it.
  9. Add the whipping cream (optional)
  10. Add the minced garlic and the halopeno pepper (optional)
  11. Add salt and pepper to taste, boil for 2-3 more minutes
  12. Remove the bay leaf, serve hot, garnished with freshly minced parsley. Enjoy!
Add the jalapeño pepper cautiously, depending on the pepper hotness and your tolerance to hot.

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