Greek Lemon Chicken Soup – AKA YAYA Soup

by | December 22, 2018 | Appetizers, Dinner, Lunch, Sides

Description of Recipe

An awesome old Greek Chicken Soup recipe from our brother-in-law Jason’s YAYA (grandma), adapted to the Plant Paradox ways!!!


Yield:  4

4 cups Chicken Stock/Broth (pasture raised)
2 cups Basmati Rice (cooked as per packages directions)
2 Large Organic Egg Yolks
1 lb – 1 Roasted Pasture Raised Chicken (boned and shredded)
1/4 cup + 2 TBL Fresh Lemon Juice
1/3 cup Fresh Dill
Himalayan Salt and Organic Pepper to taste


In a medium pot heat stock/broth and add salt and pepper, let simmer. Take 1 cup of stock/broth put in blender, add ½ cup of rice, the egg yolks and lemon juice, puree until fluid. Pour mixture into the simmering pot of broth, add chicken and the remaining rice (1 ½ cup) continue to let simmer until soup thickens, around 10 minutes, then add dill. Ready to serve.
Note: if roasting chicken yourself, coat with olive oil and bake at 350 for about 30 minutes.

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