This homemade Greek Lemon Chicken Soup starts with a rich roasted chicken stock made from leftover roast chicken bones. Roasting the bones first creates a deeper, more flavorful broth that becomes the perfect base for this classic Greek soup. Finished with tender cubes of roast chicken, rice, fresh lemon juice, and a silky egg and lemon mixture, this comforting soup is bright, creamy, and perfect for using up leftover roast chicken.
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For the stock
Bones from 1 leftover roast chicken
2 litres water
1 bay leaf
For the soup
1 tbsp olive oil
1 small onion, finely diced
2 medium carrots, diced
1/8 tsp ground turmeric (optional, for a richer golden colour)
2 cups cooked roast chicken, cut into 1/2-inch cubes
1/2 cup long-grain rice or orzo
2 large whole eggs
Juice of 2 lemons (about 1/4 cup)
Salt and freshly ground black pepper, to taste
2 tbsp chopped fresh dill, plus extra for garnish
Servings4-6
Prep Time
10 mins
Cook Time
1 hr 35 mins
Total Time
1 hr 50 mins
Preheat your oven to 400°F (200°C).
Spread the leftover roast chicken bones onto a baking tray and roast for 10 to 15 minutes, or until golden brown. Roasting the bones helps caramelize them, creating a richer, more flavorful stock.
Transfer the roasted bones to a large pot. Add the water and bay leaf. Bring to a boil, then reduce to a gentle simmer and cook for 1 hour.
Strain the stock through a fine-mesh sieve, discarding the bones and bay leaf. Return the stock to the pot.
Heat the olive oil over medium heat. Add the onion and carrots and cook for 5 to 6 minutes, until softened. Stir in the turmeric, if using.
Bring the stock to a gentle boil. Add the rice or orzo and cook until tender, about 10 to 12 minutes for rice or 8 to 10 minutes for orzo.
Add the cubed roast chicken and simmer for 2 to 3 minutes, just until heated through.
In a medium bowl, whisk together the 2 whole eggs and lemon juice until smooth. Slowly whisk in 1 cup (240 mL) of the hot broth, a little at a time, to temper the eggs.
Remove the soup from the heat. While stirring constantly, slowly pour the tempered egg mixture back into the soup. Stir until the soup is silky and slightly thickened.
Season with salt and freshly ground black pepper to taste. Stir in the fresh dill.
Let the soup rest for 2 to 3 minutes before serving. Garnish with additional fresh dill and serve
