A Corbeil initiative

Small appetizers

Photo de l'auteur Andrée Dussault


On a year-long trip to Greece with her in-laws, Mrs. Dussault would often see her mother-in-law making chicken and rice soup, but she wasn’t exactly sold on the last step. When she returned home to Montréal, she wanted to try out the recipe for herself, including the last step, the egg sauce. Everyone that’s tasted it absolutely loves it!

Adriana Luu – Studio Kay

Chicken and Rice Soup

This traditional Greek recipe is hearty and healthy.

Interesting facts

It’s the final touch, the egg sauce, that makes this recipe so unique. It makes the soup extra creamy.


8 to 10

Prep time

45 minutes

Cooking time

2 hours and 20 minutes


  Ingredients Quantitites
  For the stock  
whole raw chicken, around 1.2 kg (2.75 lbs) 1
onion, chopped 1
carrots, cut into large chunks 2
celery stalks, cut into large chunks 2
bay leaf 1
salt and pepper To taste
  For the soup  
rice 250 ml (1 cup)
  For the egg sauce  
eggs 3
lemon juice 30 ml (2 tablespoons)


For the stock

  1. In a large pot, cover the ingredients with cold water and bring to a boil.
  2. Simmer over low heat for 2 hours or until the chicken is cooked through.
  3. Remove the chicken from the stock and cut into pieces. Set aside in the refrigerator.
  4. Strain the stock through a fine mesh sieve and discard the vegetables, then place stock in the refrigerator for a few hours to allow the fat to rise to the surface.
  5. Remove the stock from the refrigerator and skim off the layer of fat that has formed on the surface. Set aside.

For the soup

  1. In a large saucepan, bring the stock to a boil and then add the rice and chicken.
  2. Cook over medium heat for 20 minutes.

For the egg sauce

  1. Separate the egg yolks from the egg whites.
  2. Whip the egg whites until stiff peaks form. Gently fold in the egg yolks one by one.
  3. Add the lemon juice and whisk again.
  4. Add two small ladles of hot stock, whisking continuously. Set aside.


  1. Pour the egg sauce over the soup without mixing.
  2. Cover and cook over low heat for 5 minutes.
  3. Serve hot.

Martine Larouche

Volunteer at Little Brothers

Mrs. Dussault is an excellent cook that specializes in Greek cuisine. She was the co-owner of a Greek restaurant for several years. She loves cooking and trying out new recipes. She is very open to flavours from different cuisines all around the world.

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