Greek Lemon Chicken Soup - Kotosoupa Avgolemono
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
1 hr 30 mins
-
Servings
6
-
Calories
342 kcal
-
Course
Main Course, Soup
-
Cuisine
Greek
Greek Lemon Chicken Soup - Kotosoupa Avgolemono
Description
This soup begins with simmering a whole chicken or chicken parts with aromatic vegetables like carrots, celery, red onion, and fresh herbs including thyme, sage, and rosemary, along with bay leaves and peppercorns to produce a rich, flavorful stock. The broth is strained and returned to the pot with diced vegetables and sticky rice for a tender texture that thickens the soup naturally.
The distinguishing feature is the avgolemono sauce, made from whisked egg yolks combined gradually with lemon juice and warmed broth, which is slowly added back to the pot to create a creamy, velvety, and slightly tart consistency without cream. This technique requires careful tempering to avoid curdling. The soup is seasoned with salt and pepper to taste and can be garnished with fresh thyme leaves, chili flakes, or additional black pepper for extra aroma and mild heat.
Kotosoupa Avgolemono serves as a nourishing meal on its own, especially suitable for cooler weather or when a soothing dish is desired. Nutritional information varies and rice can be substituted with small pasta shapes or omitted if preferred. The broth can be made in advance and stored refrigerated or frozen for convenience. Proper technique with the egg-lemon mixture ensures a smooth sauce that defines the dish.
Ingredients
For the broth
- 4 lbs chicken or thighs and/or drumstikcs, bone in, whole
- 2 carrot peeled and cut into 1/3 inch slices
- 2 talk celery diced
- 2 bay leaf
- thyme fresh leaves
- sage fresh sprigs
- rosemary fresh
- 1 red onion halved
- 10 peppercorns
For the soup
- 2 carrot diced
- 1 celery diced, stick
- 1 red onion diced
- 1 cup sticky rice
- oregano dry
- salt sea salt
- black pepper freshly ground
For the egg and lemon sauce
- 3 egg yolk
- 2 lemon juiced and zested
For serving
- thyme optional, fresh leaves
- chili flakes optional
- black pepper optional, freshly ground
Instructions
- Place the chicken in a large pot and add water to cover. Bring to a boil. Skim the foam and reduce the heat to low. Add the onion, carrots, the bay leaves, fresh herbs sprigs, 2 tablespoons of sea salt and about 10 peppercorns. Cover and simmer for about 1 hour.
- Wash the pot and add back the stock. Add the diced onions, carrots, celery and rice. Bring to a boil, lower the heat and simmer for 15 minutes.
- Add the chicken, stir, and turn off the heat.
- While the rice cooks zest and juice the lemons.
Prepare the egg-lemon sauce.
- In a bowl, whisk the egg yolks very well.
- Gradually add the lemon zest and lemon juice while continuously whisking until the mixture thickens a little and becomes creamy.
- Slowly add 1/2 cup of the soup broth to the bowl while whisking vigorously. Add about another 1/2 cup in the same way.
- Keep whisking. Pour the lemon-egg mixture into the pot. Stir thoroughly.Add sea salt, fresh ground pepper, and extra lemon juice to taste.
- Serve in bowls with a sprinkle of fresh thyme leaves and chili flakes.
Notes
- Whisk the egg yolks thoroughly before gradually adding lemon juice and broth to avoid curdling the sauce.
- Slowly add warm broth to the egg-lemon mixture while whisking continuously to temper it before incorporating into the soup.
- Store chicken broth refrigerated for up to 3-4 days or freeze for 2-3 months for later use.
- Substitute rice with small pasta like orzo, ditalini, pastina, or omit grains altogether if desired.
- Adding diced potatoes or grated ripe tomatoes to the broth provides a variation in texture and flavor.
- Using free-range or organic broth is a suitable shortcut if homemade stock is not prepared.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Calories | 342kcal | 17% |
| Carbohydrates | 34g | 11% |
| Protein | 17g | 34% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 171mg | 57% |
| Sodium | 105mg | 4% |
| Potassium | 406mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 7042IU | 141% |
| Vitamin C | 6mg | 7% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
