📝 About This Recipe
Kotosoupa is the quintessential Greek 'soul food,' a silky, velvety chicken soup famously thickened with the iconic lemon-egg sauce known as avgolemono. This recipe transforms humble ingredients into a luxurious, creamy masterpiece without using a drop of dairy, offering a bright citrus punch balanced by rich chicken broth. It is the Mediterranean answer to comfort in a bowl, traditionally served on cold winter nights or as the ultimate restorative remedy.
🥗 Ingredients
The Broth & Chicken
- 3-4 lbs Whole Chicken (cleaned, excess fat removed)
- 10-12 cups Water (enough to fully submerge the chicken)
- 1 large Yellow Onion (peeled and halved)
- 2 medium Carrots (peeled and cut into large chunks)
- 2 pieces Celery Stalks (cut into large chunks)
- 6-8 whole Black Peppercorns
- 2 teaspoons Sea Salt (adjust to taste)
The Soup Base
- 3/4 cup Short-grain Rice (Arborio or Glace rice works best for creaminess)
- 1 tablespoon Extra Virgin Olive Oil (for a hint of richness)
The Avgolemono Sauce
- 3 large Eggs (at room temperature)
- 2 large Lemons (juiced, approximately 1/2 cup)
- 1 tablespoon Cold Water (to help stabilize the egg whites)
For Garnish
- 2 tablespoons Fresh Dill (finely chopped)
- 1 pinch Freshly Ground Black Pepper (to taste)
👨🍳 Instructions
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1
Place the whole chicken in a large stockpot and add the water until the bird is fully submerged. Bring to a boil over high heat.
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2
As the water reaches a boil, use a slotted spoon to skim off the grey foam (impurities) that rises to the surface. Continue skimming for 5-10 minutes until the broth remains clear.
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3
Add the onion, carrots, celery, peppercorns, and salt to the pot. Reduce heat to low, cover partially, and simmer for about 60 minutes or until the chicken is tender and falling off the bone.
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4
Carefully remove the chicken and the vegetables from the pot. Place the chicken on a platter to cool slightly. Discard the onion, celery, and peppercorns, but reserve the carrots if you like them in your soup.
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5
Strain the broth through a fine-mesh sieve into a clean pot to ensure a silky smooth texture. You should have about 8 cups of liquid; if less, add a little water.
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6
Bring the strained broth back to a gentle boil. Add the rice and olive oil. Reduce heat and simmer for 15-20 minutes until the rice is tender and has released its starch.
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7
While the rice cooks, shred the chicken meat into bite-sized pieces, discarding the skin and bones. Set the meat aside.
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8
Prepare the Avgolemono: In a medium bowl, whisk the 3 eggs and a tablespoon of cold water vigorously for 2-3 minutes until they are very frothy and pale.
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9
Slowly pour the lemon juice into the eggs while continuing to whisk constantly.
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10
Temper the eggs: This is the most critical step. Take a ladle full of hot broth from the pot and very slowly drizzle it into the egg mixture while whisking rapidly. Repeat this with 2 more ladles of broth. This raises the temperature of the eggs slowly so they don't curdle.
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11
Remove the soup pot from the heat entirely. Pour the tempered egg mixture into the pot, stirring gently but thoroughly to incorporate.
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12
Add the shredded chicken (and sliced carrots, if using) back into the pot. The residual heat will thicken the soup into a creamy consistency. Do not let the soup boil once the egg is added, or it will break.
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13
Taste and adjust seasoning with more salt or lemon juice if desired. Serve immediately in deep bowls, garnished with fresh dill and a crack of black pepper.
💡 Chef's Tips
Always use room temperature eggs to prevent the sauce from curdling when tempered. Short-grain rice like Arborio is essential because its high starch content creates a naturally thick, creamy body. Never boil the soup after adding the avgolemono sauce; the high heat will scramble the eggs and ruin the texture. If reheating leftovers, do so over very low heat and stir constantly to maintain the emulsion. For an even richer flavor, use a high-quality organic or pasture-raised chicken.
🍽️ Serving Suggestions
Serve with a thick slice of crusty sourdough or traditional Greek village bread (Horiatiko Psomi). Pair with a side of Kalamata olives and a block of salty Feta cheese drizzled with olive oil. A crisp, dry Greek white wine like Assyrtiko cuts through the creaminess perfectly. Add a side of steamed wild greens (Horta) with lemon and oil for a complete Greek meal. For a spicy kick, add a few drops of chili oil or a pinch of red pepper flakes on top.