Greek-Style Chicken Soup - Rachael Ray In Season

Greek-Style Chicken Soup

Greek-Style Chicken Soup

Recipe by Marge Perry and David Bonom

  • 4Servings


  • 4 cups chicken stock
  • 1 bulb fennel, chopped, fronds reserved
  • 1/2 lb. red potatoes, chopped
  • 1 egg
  • 2 tbsp. fresh lemon juice
  • 1 1/2 cups diced Roasted Garlic-Lemon Chicken, thawed


In saucepan, simmer stock, chopped fennel and potatoes until potatoes are tender, about 10 minutes. In bowl, whisk egg and lemon juice; slowly whisk in 1 cup hot stock, then whisk mixture back into soup. Add chicken and cook until thickened, about 2 minutes; season. Top with fennel fronds.