Chicken Soup a la Grec

Chicken Soup a la Grec

It is one of the tastiest and most popular chicken soup recipes - chicken soup a la grec - it really is flavourful, delicious and hearty. I enjoyed the one I cooked, a combination of several recipes seen on the internet and, I'd say, the most delicious one.

If you want to surprise you family with a delightful chicken soup, give this recipe a try - everybody will definitely love it and ask for more.


1 piece
1 piece
2 pieces
White onion
1 piece
Celery root
100 g
Laurel leaves
2 pieces
Egg yolks
3 pieces
Cow milk
100 ml
Sour cream
200 g
Salt and pepper
1 tsp
to taste
Fresh parsley
1 piece
a bunch, or 1 tsp dried parsley
1 piece
to taste
Sunflower oil
50 ml

Step by step


Peel and wash the vegetables.


Clean the chicken (I also skinned it), cut into pieces, add in a soup pot and fill with enough water to completely cover the chicken.


Place the pot over heat and bring to a boil. Meanwhile, skim off the foam with a spoon and, when it comes to a boil, add the veggies (only one carrot). Cover with a lid and boil for about 1 hour over low heat.


After the soup boiled, strain the liquid into a different bowl and transfer the chicken and the veggies to a separate bowl.


I washed the soup pot (but it's optional), I placed it over heat again, added a little oil and braised the finely grated carrots for 5 minutes, stirring periodically.


Pour the soup back to the pot with the braised carrots and bring to a boil. Optionally, you can stir in 1-2 tbsp rice.


Remove the bones, cut chicken into medium sized pieces and put back in the soup pot. 

(You can use the boiled vegetables the way you want, I didn't use them any more.)


In a bowl, whisk together the egg yolks and milk.


Tip into sour cream, whisk well.


Remove soup from heat and, slowly, add a couple of ladles, one by one, to the egg/sour cream mixture. This way the mixture will keep its good consistency and uniform colour.


Place the pot back over heat, bring to a boil, add salt and lemon to taste, it depends on how sour you want the soup to be - I used the juice from 1 lemon.


Season with pepper and chopped parsley, stir and turn the heat down.


It is served warm and with a lot of appetite!


Quantity: 4 l (7-8 servings)
Prep time: 30 min
Difficulty: intermediate
Ready in: 60 min
Publish date:
Collections: Soups, Chicken recipes

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