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Chicken soup with egg-lemon cream

  • Cooking time1 hour 10 minutes
  • Prep time20 minutes
  • Servings5 portions
recipe image Chicken soup with egg-lemon cream


  • 1 large chicken, cut into portions
  • 200 g short-grain rice
  • 2000 ml water
  • 1 onion
  • 60 ml Altis Kalamata P.D.O. Extra Virgin Olive Oil
  • Freshly ground white pepper
  • Salt
For the egg-lemon cream
  • 1 Tbsp cornflour
  • 500 g hot broth from the soup
  • 20 ml Altis Kalamata P.D.O. Extra Virgin Olive Oil
  • 2 egg yolks
  • 2 lemons
  • Freshly ground white pepper
  • Salt


      1. Bring the chicken, onion and water to the boil, add salt, pepper and olive oil, and simmer for 45 minutes.
      2. Remove the chicken and pass the broth through a sieve.
      3. Set aside 500 ml broth for the egg-lemon cream and return the rest to the saucepan. Bring it to the boil, add the rice, cook for 20 minutes and remove from the heat.
      4. Prepare the egg-lemon cream.
      5. In a small saucepan, lightly whisk the egg yolks, add the cornflour, the cold broth and whisk well.
      6. Add some salt and pepper and 2 cups of hot liquid from the chicken soup.
      7. Simmer over a low heat, stirring constantly, until the sauce has thickened.
      8. Remove from the heat, add the lemon juice and olive oil. Pour the egg-lemon cream into the soup and stir well.
      9. Finally, grill the chicken until golden and serve with the soup.