I think I have had this soup twice and loved it both times. Once I was like 14 and my best friend’s mom made it. The next time I had it was in a small family-owned bar in Skaramunga, Greece. just outside of Athens. Both times the moms thought I was just too skinny. I seem to have fixed that problem.





Extra Virgin Olive Oil (I used Private Reserve Greek olive oil)

1/2 to 1 cup finely chopped carrots

1/2 to 1 cup finely chopped celery

1/2 to 1 cup finely chopped green onions

2 garlic cloves, finely chopped

8 cups low-sodium chicken broth

2 bay leaves

1 cup rice

Salt and pepper to taste

2 cooked boneless chicken breast pieces, shredded ( about 6 to 8 oz store-bought rotisserie chicken will work)

1/2 cup Key Limejuice

2 large eggs

Fresh parsley for garnish (optional)


  1. In a large Dutch oven or heavy pot, heat 1Tbs olive oil on medium-high. Add the carrots, celery, and green onions, toss together to sauté briefly then stir in the garlic.
  2. Add the chicken broth and bay leaves then raise the heat to high. Once the liquid has come to a rolling boil, add the rice, salt, and pepper. Turn the heat to medium-low and simmer for 20 minutes or until the rice is tender. Now stir in the cooked chicken.
  3. To prepare the egg-key lime sauce, in a medium bowl, whisk together the key lime juice and eggs. While whisking add 2 ladles-full of the broth from the cooking pot (this helps temper the eggs). Once fully combined, add the sauce to the chicken soup and stir. Remove from the heat immediately.
  4. Garnish with fresh parsley, if you like. Serve hot with your favorite bread. Enjoy!