Creamy Greek Style Lemon Chicken Soup with Sour Cream

Course: Dinner, Main Course, Soups

Cuisine: Balkan, Greek, Transylvanian

Diet: Halal, Low Fat

Keyword: Greek chicken soup, Greek chicken soup recipe, Greek lemon chicken soup, Greek lemon chicken soup recipe, lemon chicken soup, lemon chicken soup recipe

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: portions

Calories: 505kcal

Author: Timea

An incredibly rich and velvety Balkan-style soup featuring a unique regional twist—a silky liaison of sour cream and egg yolks, brightened with fresh lemon juice and a signature golden carrot technique.

Print Recipe

Metrics - US Customary

Equipment

1 Frying Pan
1 Soup Pot
1 grater

Ingredients

1.3 kg whole chicken free range, or bone-in thighs/legs, cut into pieces
1 tablespoon sea salt kosher
1 teaspoon peppercorns black
2 pcs bay leaves fresh or dried
1 pcs onion medium, peeled, left whole or halved
2 pcs parsley root cut into small cubes
4 pcs carrots divided: 3 cut into small cubes, 1 finely grated
¼ pcs celery root cut into two large pieces
150 g rice long rain white, thoroughly washed
4 tablespoon olive oil extra virgin
2 pcs egg yolks large
300 ml sour cream full-fat, at least 20% fat content
1 pcs lemon juice freshly squeezed, juice only - adjust to taste
1 tablespoon chopped parsley finely minced
50 g green peas fresh or frozen

Instructions

Step 1 (Prep): Cut the chicken into pieces, keeping the bones and skin intact for maximum flavor. Dice the onion, parsley root, and two of the carrots into small cubes. Cut the celery root into two large pieces. Finely grate the remaining single carrot and set it aside for later.
Step 2 (The Broth): Place the chicken pieces into a large soup pot and pour in 4 liters of cold water. Add the sea salt, whole peppercorns, and bay leaves. Bring to a boil over medium heat. Skim the foam from the top with a slotted spoon to keep the broth clean, then add the halved celery root. Reduce heat to low and simmer for 30 minutes.
Step 3 (The Base): Remove the cooked chicken pieces to a bowl and set aside to cool slightly. Leave the broth simmering on medium heat and add the diced onion, carrots, and parsley root. Let them boil for 5 minutes, then stir in the washed long-grain white rice. Simmer everything together for about 15 minutes until the rice and vegetables are soft.
Step 4 (The Golden Twist): While the soup base is boiling, heat 4 tablespoons of olive oil in a separate pan over medium heat. Add the finely grated carrot and sauté gently, stirring continuously so it doesn't burn, until softened and the oil turns a vibrant orange.
Step 5 (Combine): Debone the slightly cooled chicken, discard the skin and bones, and cut the meat into bite-sized pieces. Once the rice in the pot is tender, return the chicken meat to the soup. Add the sautéed grated carrot along with all the golden oil from the pan. Simmer for an additional 5 minutes.
Step 6 (The Liaison): In a medium bowl, whisk together the egg yolks and full-fat sour cream until perfectly smooth. (You can optionally mix the fresh lemon juice in here, or add it directly to the pot later). Take 3 to 4 ladles of hot broth from the pot and slowly whisk them into the sour cream mixture to raise its temperature. Turn off the heat on your stove, and slowly pour the warmed, tempered mixture into the soup pot, stirring gently to prevent curdling.
Step 7 (Finish): Stir in the fresh lemon juice (if you haven't already) to your preferred level of tang. Toss in the minced fresh parsley, and your authentic soup is ready to serve hot.

Video

Notes

💡 Important Storage & Reheating Tips:

The Rice: Long-grain rice will continue to absorb the broth as the soup sits in the fridge overnight. If your leftovers look too thick the next day, simply stir in a splash of water or chicken stock when reheating.
Reheating: Never let this soup come to a rolling boil when reheating it on the stove! Intense heat will break the delicate egg-and-dairy emulsion, causing the sour cream to separate. Warm it gently over low heat, stirring occasionally, until hot. Freezing is not recommended.

Nutrition