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Home Blog Recipes Egg and Lemon Chicken Soup – immune regenerator


Egg and Lemon Chicken Soup – immune regenerator

25th June 2017
Anthia Koullouros

This is one of my all time favourite foods. This is a traditional Cypriot soup that is made for festive days, birthdays, family arrivals or when feeling under the weather or unwell. It represents nourishment. It is usually made from boiling a whole chicken (use a boiler hen for real chicken flavour and nutritional density) or frozen chicken stock. The rice is not compulsory and is just as delicious without it. It is similar to a Chinese congee.

1.5kg chicken

1⁄4 tsp of natural salt

1 lemon halved

3.5 litres of water

3/4 cup of rice

3 pastured eggs

1/2 a cup of lemon juice


Wash chicken inside cavity and outside. Rub half a lemon over the chicken and place in a large pot . Add the water and the other half of the lemon juiced and salt. Bring to the boil on medium heat and then reduce to low – medium heat and simmer until cooked over a 2 hour period. Skim surface of water from scum. Remove whole chicken and leave pot simmering with broth. Place chicken on a plate and cover in baking paper and foil. The boiled chicken can also be roasted by basting in butter or duck fat, more salt and roasted in oven at 120 Celsius. Add the rice to the simmering broth and cook. In the meantime, beat whole eggs and lemon juice with a beater until fluffy and white. This following part of the recipe is very important to prevent the egg from curdling. Ladle one spoon at a time of rice soup into beaten egg and lemon mixture while you keep beating. Add enough until the bowl is full. Add the mixture with egg and lemon back into the soup pot. Stir through and switch off heat. Serve with extra lemon juice. Salt and cracked pepper. I like adding pulled chicken pieces back into soup whether from roasted or boiled chicken.


Stracciatella, an Italian equivalent is prepared by beating eggs and adding grated parmesan cheese, salt, pepper, nutmeg and then adding this mixture to simmering bone stock. The broth is set whirling first with a whisk, and the beaten egg mixture is added in a slow stream to produce the stracciatelle (“little shreds”) of cooked egg in the broth.

A congee is another equivalent soup found in Asian cultures.