Characteristically this is originally a rich sauce made from chicken broth, egg and lemon and served over grilled meats, cabbage rolls, grilled style Greek Fricassee and many more dishes.

Including chicken, white rice and additional stock makes it quite a substantial soup and I’ll wager it will make you besotted at first slurp and equally as flummoxed because you can’t conceive that such simplicity imparts such superlative flavor.


2 cups of cooked white rice

2 egg yolks

5 cups of low sodium chicken broth

1 TSP Organic Better than Bouillon Roasted Chicken Base

½ rotisserie chicken – white meat pulled and shredded

½ cup of fresh chopped basil or dill

¼ cup 2 TBSP of lemon juice

Kosher salt and fresh cracked white pepper


In a medium Dutch oven, add the stock with some salt and pepper and bring to a gentle simmer.  In the mixing cup provided with an immersion blender (or in a food processor) add a cup of the hot broth 2 or 3 TBSP of rice the egg yolks and lemon juice.  Blend till smooth.  Add to the broth and whisk well.  Add the shredded chicken, the rest of the rice and simmer for about 15 minutes, whisking occasionally till slightly thickened.  Stir the chopped basil right before serving.

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