Greek-style chicken soup

I usually make chicken soup a la grec on days when I have some time available, but I don't want to stand by the stove continuously. I start with the chicken breast and add the vegetables one by one, so the broth turns out clear and tasty, without mixing the flavors too early. This soup is quite classic at my home, especially if I have sour cream and fresh eggs in the fridge. It's not very complicated to make, but it requires a bit of patience while boiling.

Quick Info

Total time: about 1 hour and 40 minutes
Preparation time: 20 minutes
Boiling time: 1 hour and 20 minutes
Servings: 6-8
Difficulty: easy-medium
Recipe type: soup, lunch, family recipe

Ingredients

1 large chicken breast
3 liters of water
2 onions
1 carrot
1 parsnip
1 small piece of celery
2 tablespoons of rice
2-3 potatoes
400 ml of sour cream or yogurt (you can use just one or both combined)
2 egg yolks
Herbs: lovage and parsley
Lemon juice, to taste
Salt

Preparation method

1. Wash the chicken breast, then place it in a large pot with 3 liters of cold water. Bring the water to a boil over medium heat. As foam gathers on the surface, remove it with a skimmer.
2. Once no more foam appears, add the two whole, peeled onions. Let the meat simmer over low heat until it softens (about 40-50 minutes, depending on the size of the piece).
3. When the chicken breast is cooked, take it out onto a plate and let it cool for a few minutes.
4. Add the carrot, parsnip, and celery to the broth, either grated or diced, depending on your preferred texture. Put the lid on and let the vegetables boil over medium heat.
5. Meanwhile, cut or tear the chicken breast into appropriately sized pieces.
6. Put the cut meat back into the pot. Add the diced potatoes. Let everything boil until the potatoes are almost cooked (about 10-15 minutes).
7. Remove the onion from the pot (it does its job for flavor, but you won't use it anymore).
8. Add the 2 tablespoons of rice to the soup, stir, and continue boiling until the rice is cooked.
9. When all the vegetables and rice are ready, season with salt.
10. Separately, in a bowl, mix the sour cream (or yogurt), egg yolks, chopped herbs, and lemon juice (to taste).
11. To prevent the sour cream from curdling when you add it, gradually pour a few ladles of hot broth over the sour cream mixture while stirring constantly until it reaches the temperature of the soup.
12. Turn off the heat under the pot. Pour the sour cream mixture into the soup, stir well, and place the pot back on the stove over very low heat for just 5 minutes, without boiling vigorously.
13. Turn off the heat and cover, allowing the flavors to meld until serving.

Why I make this recipe often

This soup is a staple when I want something filling but not heavy. I like that it remains good the next day and doesn't require complicated ingredients. It doesn't feel very heavy, even with sour cream, and I can adjust the seasoning based on what I have in the fridge.

Tips and variations

Tips
- If you want the soup to be more sour, add more lemon juice at the end, but do it gradually so you don't exceed your preferred taste.
- If needed, you can also use boneless chicken thighs, not just breast.
- If you don't have lovage, just use parsley, but the classic taste comes from lovage.

Substitutions
- Sour cream can be replaced with thicker yogurt if you want a lighter taste.
- Rice can be omitted if you don't consume it, but its texture complements the soup.
- Potatoes can be omitted, but they help with consistency.

Variations
- You can add more root vegetables if you prefer a richer soup (for example, more parsnip or celery).
- Sometimes, I combine sour cream with yogurt, half and half, if I want a lighter soup.

Serving ideas
Chicken soup a la grec goes well on its own, topped with fresh herbs. You can serve a slice of bread or croutons alongside. I don't add hot peppers, but that's an option for those who prefer.

Frequently asked questions

What can I use instead of lovage if I don't have it?
You can just use fresh parsley. The flavor won't be identical, but the soup will still be tasty.

Can I make the recipe with turkey meat?
Yes, you can also use turkey breast, but the boiling time for the meat will be slightly longer.

Do I have to add sour cream and egg?
Sour cream and yolks give the specific texture to this soup. If you don't want to, you can omit the eggs, but the final taste will be simpler.

Can I put all the vegetables in from the start?
I don't recommend it, because the carrot, celery, and parsnip soften quickly and can break apart. It's better to add them gradually, as I explained.

How long should I boil the chicken breast?
Usually, a whole boiled chicken breast takes about 40-50 minutes, but it depends on the size. You can test it with a fork – when it goes in easily, it's done.

Nutritional values

The values are indicative for an average serving (from 8):
Calories: 250-320 kcal
Proteins: 18-22 g
Carbohydrates: 14-18 g
Fats: 12-15 g

Calories depend a lot on how much sour cream and meat you use. If you choose lower-fat sour cream or combine it with yogurt, the values decrease slightly. The soup is balanced in macronutrients, with enough protein and not too much fat per serving.

Storage and reheating

The soup can be stored in the refrigerator, covered, for up to 3 days. I reheat it over low heat, so it doesn't boil again after adding the sour cream. I don't recommend freezing, as it may curdle when defrosted. If it lasts more than two days, I stir it once while reheating to prevent a skin from forming.

 Ingredients: a larger chicken breast 3 l of water 2 onions carrot parsnip a piece of celery 2 tbsp rice 2-3 potatoes 400 ml sour cream or yogurt (or both) 2 egg yolks herbs (lovage and parsley) lemon juice

 Tags:  greek-style chicken soup