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Photo of Greek egg and lemon chicken soup by WW

Greek egg and lemon chicken soup

Total Time
45 min
10 min
35 min
A soup-er dish for those cold winter days


Brown onion

1 medium, chopped

Skinless chicken drumstick

260 g, (buy 4 x 150g), lean, fat-trimmed

Rice, white, dry

65 g, (65g)


2 medium

Lemon juice

¼ cup(s), (60ml)

Fresh chives

1 tbs, chopped


  1. Place onion, chicken and 1.5L (6 cups) water in a large saucepan over high heat. Bring to the boil. Reduce heat and simmer, covered, for 20 minutes or until chicken is cooked through. Strain, reserving chicken and stock. Discard onion.
  2. Return stock to pan and bring to the boil. Add rice and simmer, uncovered, for 10–12 minutes or until rice is tender.
  3. Meanwhile, remove chicken meat from bones. Discard bones and finely shred meat. Add chicken meat to stock. Place eggs in a medium bowl and whisk to combine. Gradually whisk in lemon juice.
  4. Gradually whisk 1 cup (250ml) hot stock into egg mixture. Gradually whisk egg mixture into soup until well combined and creamy. Remove from heat immediately (see tip). Serve sprinkled with chives.


SERVING SUGGESTION: A wholemeal bread roll. TIP: Do not boil soup once the eggs have been added or it will curdle.