Introduction
Kotosoupa Avgolemono is the ultimate Greek "healing" soup, a silky and comforting chicken soup that is a staple for cold winter days and family gatherings. The dish begins with a whole chicken simmered with aromatic vegetables to create a rich, flavorful broth, which is then used to cook rice or orzo until tender. The defining element is the avgolemono sauce, a smooth emulsion of whisked eggs and plenty of fresh lemon juice that is tempered into the hot broth to create a creamy, velvety texture without the use of dairy. This technique results in a bright, tangy flavor profile that perfectly balances the savory richness of the chicken. Often served with pieces of shredded chicken and a generous crack of black pepper, it is a deeply nourishing meal cherished for its simplicity and warmth.
Ingredients
The Soup Base
1 whole chicken (about 1.5 to 2 kg)
2 liters water
1/2 cup Arborio or Carolina rice (short-grain)
2 medium carrots, peeled and left whole or sliced
1 stalk celery, cut into large pieces
1 large onion, peeled and halved
2 tbsp extra virgin olive oil
Salt and freshly ground black pepper to taste
The Avgolemono Sauce (Egg-Lemon)
2 large eggs (at room temperature)
Juice of 2 large lemons
1 to 2 ladles of hot broth (from the soup)
The Aromatics
1 bay leaf
Fresh parsley or dill (finely chopped)
Preperation
The Chicken: Rinse a whole organic chicken or bone-in pieces (like thighs and breasts) to simmer for a rich, golden broth; keep the meat aside to shred later.
The Base: Finely dice carrots, celery, and a leek to sauté or simmer with the chicken for a sweet, vegetal depth.
The Grain: Measure out short-grain rice (like Glace or Arborio) or orzo to cook directly in the strained broth until tender and starchy.
The "Avgolemono" Sauce: Separate room-temperature eggs and squeeze several fresh lemons; you will need plenty of juice for that signature sharp tang.
The Technique: Have a ladle ready for tempering—gradually whisking hot broth into the lemon-egg mixture to prevent the eggs from curdling.
Finish: Gather fresh dill or cracked black pepper to garnish the silky, creamy soup just before serving.
Step by Step
The Stock: Start by simmering a whole chicken (or large bone-in pieces) in a pot of water with a carrot, a stalk of celery, and a whole onion. Cooking the chicken slowly is essential to creating a rich, golden broth that forms the base of the soup.
The Shredding: Once the chicken is fully cooked and tender, remove it from the pot. Discard the skin and bones, and shred the meat into bite-sized pieces. Strain the broth through a fine-mesh sieve to ensure a perfectly smooth liquid.
The Grains: Bring the strained broth back to a boil and add short-grain rice (like Arborio) or orzo. Cook until the grains are tender but still have a slight "bite."
The Egg-Lemon Preparation: In a separate bowl, whisk together the eggs (some use whole eggs, others just the yolks for extra richness) until frothy. Gradually whisk in the fresh lemon juice.
The Tempering: This is the most critical step to prevent the eggs from curdling. Slowly ladle a small amount of the hot broth into the egg-lemon mixture while whisking constantly. Continue adding broth until the mixture is warm.
The Incorporation: Pour the tempered egg-lemon mixture back into the main pot of soup. Stir continuously over very low heat for a minute or two until the soup thickens into a velvety, creamy consistency. Do not let it boil at this stage, or the eggs will scramble.
Finishing: Return the shredded chicken to the pot. Season generously with sea salt and plenty of freshly cracked black pepper.
Serving: Serve immediately in deep bowls. It is traditionally garnished with a sprig of fresh dill or extra black pepper and served with crusty bread.
Origin:
Pan-Hellenic
Diet
Gluten-Free
Equipment Needed:
Large stockpot, Whisk, Ladle.
Cultural History
Kotosoupa Avgolemono is the ultimate Greek comfort food, a silky chicken soup that is world-renowned for its signature lemon and egg finishing sauce. The base is a rich, clear broth made by poaching a whole chicken with aromatic vegetables, which is then combined with tender rice or orzo to create a hearty texture. The soul of the dish lies in the avgolemono emulsion, where fresh lemon juice is whisked into tempered eggs to create a creamy, frothy sauce without the use of dairy. This bright and tangy mixture is folded into the hot broth, transforming it into a velvety and opaque golden soup that is both light and deeply nourishing. Finished with a generous crack of black pepper and a sprinkle of fresh dill or parsley, it is a quintessential Mediterranean remedy and a beloved staple of the Greek family table.
Yiayias Secret
The secret to a restorative Kotosoupa Avgolemono lies in the quality of the broth and the precision of the egg-lemon emulsion. You should start with a whole chicken simmered slowly with carrots, celery, and onions to create a rich, golden stock with natural body. The rice, usually a short-grain variety like Arborio or Glace, should be cooked directly in this strained broth until it is tender and has released enough starch to slightly thicken the liquid.
The most critical moment is the "avgolemono" finish, which requires careful temperature management to avoid curdling the eggs. You must whisk the egg whites into a soft foam before adding the yolks and a generous amount of fresh lemon juice. To incorporate this into the soup, slowly drizzle ladles of the hot broth into the egg mixture while whisking constantly. This tempering process raises the temperature of the eggs gradually. When you finally stir the silky, pale yellow cream back into the main pot, the soup transforms into a thick, velvety masterpiece that is bright, tangy, and deeply comforting.
Substitution Notes
The Broth: A rich, homemade chicken stock is the foundation. It is typically made by boiling a whole chicken with carrots, celery, and onions. If you are short on time, a high-quality store-bought bone broth is a functional substitute, though it may lack the natural gelatinous body of a fresh simmer.
The Grain: Small rice (like Arborio or Glacé) is cooked directly in the broth until tender. Its starch helps thicken the soup. For a different texture, orzo pasta (kritharaki) is a popular substitute that gives the soup a silkier mouthfeel.
The Meat: The boiled chicken is shredded and added back into the pot at the end. For a more "clean" presentation, you can use only chicken breast, but using thigh meat or a mix is a better substitute for ensuring the meat stays succulent and flavorful.
The Avgolemono Sauce: This is the soul of the dish, made by tempering a mixture of fresh eggs and lemon juice with hot broth. To make the soup extra velvety, some cooks use only the egg yolks. If you prefer a lighter, frothier consistency, whisking the egg whites into a meringue before adding the yolks and lemon is the traditional technique.
The Acid: Plenty of freshly squeezed lemon juice provides the characteristic tang. If the lemons are particularly mild, adding a tiny bit of lemon zest to the egg mixture is a great substitute to punch up the citrus aroma without adding too much liquid.
The Texture: The soup should be creamy and thick without the use of heavy cream or flour. If the soup is too thin, you can substitute a teaspoon of cornstarch (dissolved in cold water) into the broth before adding the egg-lemon mixture to ensure it coats the back of a spoon.
The Finish: A generous crack of black pepper and a sprinkle of fresh dill or parsley are common garnishes. It is traditionally served as a comforting meal on cold days or as a restorative dish. For an extra boost of flavor, a drizzle of raw olive oil on top is an excellent final touch.
Wine Pairings
Kotosoupa Avgolemono is Greece's ultimate comfort food. This silky chicken soup is thickened with a classic sauce of whisked eggs and fresh lemon juice. It typically features tender poached chicken and rice or orzo, resulting in a rich, creamy texture with a bright, tangy finish.
White Wine (The Traditional Choice): A wine with high acidity and a creamy mouthfeel is the perfect partner for the egg and lemon base. A Greek Assyrtiko provides the necessary citrus drive to match the lemon while its structural weight stands up to the rich broth. A Chablis or an unoaked Chardonnay also works beautifully, offering a lean, mineral profile that complements the savory chicken without clashing with the acidity of the soup.
Red Wine: Red wine is generally difficult to pair with this soup due to the high lemon content and delicate chicken flavor. However, if you must choose a red, a very light and high acid option like a chilled Beaujolais or a Cretan Liatiko is the best bet. These wines have low tannins, which prevents a metallic taste when meeting the lemon and egg.
The Contrast: A Sparkling Wine (Brut) provides a refreshing textural contrast to the velvety, thick consistency of the soup. The effervescence cuts through the richness of the egg yolks and resets the palate for each spoonful. Alternatively, a Dry Rosé from Agiorgitiko offers a crisp, red fruit acidity that provides a colorful lift to the pale, savory broth.
Storage Instructions
Refrigeration: Store in an airtight container in the refrigerator for up to 2 to 3 days. Be aware that the rice or orzo in the soup will continue to absorb liquid and swell as it sits, which will thicken the soup significantly. You may need to add a little water or broth when you reheat it.
Freezing (Cooked): Freezing is generally not recommended for the finished soup. The egg-lemon (avgolemono) emulsion often breaks or curdles when frozen and thawed, resulting in a grainy texture. Additionally, the rice or pasta can become mushy. If you must freeze, it is better to freeze the chicken and broth separately before adding the egg, lemon, and starch.
Freezing (Unbaked/Prep): You can freeze the homemade chicken stock and shredded cooked chicken for up to 6 months. This allows you to quickly whip up a fresh batch of Avgolemono by simply boiling the broth with rice and whisking in the fresh egg and lemon mixture at the end.
Reheating: This is the most critical step. Reheat very gently on the stovetop over low heat, stirring constantly. Do not let the soup come to a boil, or the egg in the sauce will curdle and separate. If the soup has thickened too much in the fridge, whisk in a splash of broth before heating. Avoid the microwave if possible, as it creates hot spots that can cook the egg bits.
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