Greek Lemon Chicken Soup






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

*150-200g short-grain rice

*2 large eggs

*juice of 1 lemon

*salt and freshly ground pepper





Place chicken into pan , cover with water, put the lid on and bring to the boil for about 1 hour and 30 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 that foam with a slotted spoon.
Remove the chicken from the broth and strain the broth. Add the hot broth in a pan, add the rice and season with salt and pepper and boil, until done.
In the meantime, if the chicken is cool enough to handle, pull the meat from the bones and discard the skin. Dice the meat into bites and place the pieces into pan.
In a bowl, crack the eggs 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 get warm.
Pour the egg mixture back into the pot, whilst constantly stirring, put the lid on and leave for 3-4 minutes.

Serve Kotosoupa while still warm.









No Comments Yet.

Leave a Reply

Your email address will not be published. Required fields are marked *