Go Back Email Link
+ servings
A yellow bowl with kotosoupa-Greek chicken avgolemono soup with a slice of lemon , at the back a cloth napkin, a lemon and a microplane zester, all on a wooden table.
Print

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.
Course Main Course, Soup
Cuisine Greek
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Servings 6
Calories 342kcal

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

  • 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

  • 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!
Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.

Nutrition

Calories: 342kcal | Carbohydrates: 34g | Protein: 17g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 171mg | Sodium: 105mg | Potassium: 406mg | Fiber: 3g | Sugar: 4g | Vitamin A: 7042IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 1mg