A simple, yet hearty and filling soup to enjoy with your family during the Easter days. Accompany this soup with a glass of “Geroklima”  from “Oenou Yi – Ktima Vassiliades” to complete the taste experience.


  • 1.5-2 kg chicken
  • 1-2 carrots
  • 1 onion, whole, nailed with 5-6 cloves
  • 1-2 celery stalks
  • 2-3 bay leaves
  • black peppercorns
  • 1 tsp. turmeric
  • 2 cups rice or orzo or other small pasta
  • 3 eggs
  • juice from 2 lemons (or more, according to taste)
  • salt, pepper


  1. Put the chicken in a saucepan, cover with water and allow to boil. Change the water and add the carrots, onion with cloves, celery, bay leaves, pepper, turmeric and salt. Boil for 1 hour or until cooked.
  2. Remove the chicken (cut into portions, if desired) and place on a platter, keep warm and covered.
  3. Strain the broth and remove the vegetables. Return the broth to the pot and add the rice/orzo or pasta and let it cook. Remove the pot from the heat.
  4. Beat eggs well; add lemon juice, salt and pepper. Little by little, add some broth to the egg mixture, stirring constantly.
  5. Finally, pour the egg mixture back into the pan and stir continuously with a whisk.
  6. Place the pan back to the heat. Serve hot with the chicken.
  7. Serve this traditional dish with a glass of Geroklima by “Oenou Yi-Ktima Vassiliades”.

*Recipes and dishes presented on the website are not applied in the winery’s restaurant “PLAYIA“.