Greek lemon chicken soup – A traditional wintery recipe
Hearty, simple and extra comforting, this Greek lemon chicken soup is with no doubt the perfect dish for a cold winter’s day! ‘Kotosoupa Avgolemono’ is classic delicacy made basically with chicken, which is boiled until tender, rice and finished of with a delicious egg-lemon sauce, which is added in the chicken broth.
This is the authentic recipe for Greek lemon chicken soup, a trademark dish that has nourished generations.
Make the perfect egg lemon sauce for your Greek lemon chicken soup – Tips
The secret ingredient for this heartwarming Greek lemon chicken soup (Kotosoupa Avgolemono) is the Avgolemono.
An egg-lemon sauce, that is often added in Greek recipes and especially soups and acts as a thickening agent, giving the soup a unique creamy texture and tangy lemony flavour. This Greek lemon chicken soup recipe includes the traditional recipe for preparing an egg lemon sauce.
Although the basic Greek recipe is relatively simple, my experience has shown that it can be really tricky. If you have ever tried making ‘Kotosoupa Avgolemono’ or any other Greek recipe which includes Avgolemono before, you must know that lots of things can go wrong leading to a disaster.
The most common mistake is that the Avgolemono curdles and gets lumpy. Here are some tips to help you achieve the desirable creamy texture for you Greek lemon chicken soup:
- The eggs should be at room temperature, so that they are not shocked and curdle from the hot broth
- The soup should be warm but not boiling hot. When you are done cooking your soup remove the pan from the stove and let it cool for 5-10 minutes or add 1/2 a cup of cold water to halt the boiling process
- You need to add enough broth so that the egg mixture is at the same temperature as the broth of dish you are preparing
- The egg whites are more likely to curdle, as they tend to thicken up more quickly than the egg yolks when warmed so be sure to whisk vigorously and add the broth slowly. (see also How to make the perfect Avgolemono)
Serve this delicious traditional Greek lemon chicken soup while still warm with freshly ground pepper or paprika and of course some crusty bread to dig in all that delicious sauce! Enjoy!Print
The perfect dish for a cold winter’s day! ‘Kotosoupa Avgolemono’ is a hearty and delicious classic Greek lemon chicken soup, bursting with Mediterranean flavours.
- 1 chicken (1-1.2 kg/ 35-40 ounces)
- 1 red onion, peeled
- 5 cups (1.2 L) of water
- 150–200g short-grain rice, like Arborio (6–7 ounces)
- 2 large eggs
- juice of 1 lemon
- 2 carrots (optional)
- salt and freshly ground pepper
- To prepare this traditional Greek lemon chicken soup, wash thoroughly the chicken and place in a deep pot. Push the chicken with your hands down to the bottom of the pan, add the whole onion, the carrot, pour in the water and season. The water should be enough to cover the chicken. Place on high heat, put the lid on and bring to the boil.
- When the chicken starts to boil, turn the heat down and boil the chicken for about 1 hour and 15 minutes. The chicken is ready when the meat can be removed easily from the bones. While the chicken boils, some white foam will probably surface on the water. Remove the foam with a slotted spoon.
- Remove the chicken from the broth and strain the broth. You should have about 1 litre of broth left. If it has reduced a lot, add some water. Add the hot broth in another pot, add the rice and season with salt and pepper and boil, until done.
- While the rice is being cooked, prepare your chicken. Pull the chicken meat from the bones and discard the skin. Shred the meat into bite sized chunks.
- To prepare the egg lemon sauce for this Greek lemon chicken soup, crack the eggs into a bowl and whisk, until foamy; add the lemon juice and whisk again. Add into the bowl a ladle of hot soup and whisk quickly. Add one more ladle and whisk again, so that the eggs gradually warm up and cook gently. Pour the egg mixture back into the pot, whilst constantly stirring so your eggs do not curdle. Then put the lid on and set it aside for 3-4 minutes.
- Serve this delicious Greek lemon chicken soup while still warm. Ladle the soup into bowls, top with the diced chicken and sprinkle with freshly ground pepper or paprika. Enjoy!
- Serving Size: 1 bowl
- Calories: 277kcal
- Sugar: 2.3g
- Sodium: 376mg
- Fat: 4.7g
- Saturated Fat: 1.1g
- Unsaturated Fat: 2.2g
- Trans Fat: 0g
- Carbohydrates: 25.2g
- Fiber: 0.8g
- Protein: 31.5g
- Cholesterol: 137mg
Keywords: Kotosoupa Avgolemono, Greek Lemon Chicken Soup, Traditional Avgolemono Soup