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Greek Lemon Chicken Soup - Kotosoupa Avgolemono

This Greek lemon chicken soup - kotosoupa avgolemono, is delicious and can be used for healing purposes or pure comfort and delight.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Servings: 6
Calories: 342 kcal
Course: Main Course , Soup
Cuisine: Greek

Ingredients

For the broth
  • 4 lbs whole chicken or thighs and/or drumstikcs, bone in
  • 2 carrots peeled and cut into 1/3 inch slices
  • 2 stalk celery diced
  • 2 bay leaf
  • fresh thyme leaves
  • fresh sage sprigs
  • fresh Rosemary
  • 1 red onion halved
  • 10 peppercorns
For the soup
  • 2 carrots diced
  • 1 celery stick diced
  • 1 red onion diced
  • 1 cup sticky rice
  • dry oregano
  • sea salt
  • freshly ground pepper
For the egg and lemon sauce
  • 3 egg yolks
  • 2 lemons juiced and zested
For serving
  • fresh thyme leaves optional
  • chili flakes optional
  • freshly ground pepper optional

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the chicken, stir, and turn off the heat.
  4. While the rice cooks zest and juice the lemons.
Prepare the egg-lemon sauce.
    Cup of Yum
  1. In a bowl, whisk the egg yolks very well. 
  2. Gradually add the lemon zest and lemon juice while continuously whisking until the mixture thickens a little and becomes creamy.
  3. 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. 
  4. Keep whisking. Pour the lemon-egg mixture into the pot. Stir thoroughly.Add sea salt, fresh ground pepper, and extra lemon juice to taste.
  5. Serve in bowls with a sprinkle of fresh thyme leaves and chili flakes.

Notes

  • Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.
  • The trickiest part when making avgolemono soup is pouring the chicken broth slowly into the egg mixture.  If you need to,  ask someone to pour the broth slowly while you whisk.
  • Chicken broth can be refrigerated for 3-4 days and in the freezer for 2-3 months.
  • Instead of making the broth, you can use free-range organic broth.
  • You can substitute rice with orzo, ditalini, or pastina. Some add couscous or quinoa. You also have the option to leave rice and pasta out altogether.
  • Instead of rice or pasta, you can add diced potatoes. Ensure the pieces are diced small enough to cook evenly with the rest of the vegetables.
  • You can add 1 cup grated ripe tomatoes in the broth when you add the rice. It makes a delightful pink soup!

Nutrition Information

Calories 342kcal (17%) Carbohydrates 34g (11%) Protein 17g (34%) Fat 15g (23%) Saturated Fat 4g (20%) Cholesterol 171mg (57%) Sodium 105mg (4%) Potassium 406mg (12%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 7042IU (141%) Vitamin C 6mg (7%) Calcium 48mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 342

% 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.