After I ate every last bit of the Skorthalia that I loved so much at The Greek Authentic Cuisine, I had a bowl of an incredibly delicious, traditional Greek soup called Kotosoupa. Whether you want to soothe a cold, cuddle up for dinner by a fire, or just want a warm meal, then believe me, this hearty, aromatic soup is the answer.
This is my attempt at recreating it. Pretty darn close! I think Vasili Karagiannopoulos would approve.
- 6 cups chicken stock
- 2 boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 cup thinly sliced leeks (use the white portion only - save the rest to make vegetable stock or broth)
- 1 teaspoon minced garlic
- 1½ cups Idaho Russet potato, peeled and cut into approximately ¼-inch cubes
- ½ cup cooked Jasmine rice
- 6 to 8 tablespoons fresh lemon juice
- 1 packed cup baby basil leaves (or larger leaves roughly chopped)
- Sea salt and freshly ground black pepper
- Add the chicken stock to a large soup pot and bring to a boil. Reduce the heat to low and add the chicken. Poach the chicken just until it's cooked through, about 5 minutes. Remove the chicken, place it on a plate to cool, and pour the stock into a large bowl. Set aside.
- Coat the bottom of the same pot with the olive oil and place it over medium-low heat.
- Add the leeks and garlic and cook until the leeks have softened and the garlic is very aromatic, about 3 minutes.
- Add the potatoes and stir to blend.
- Pour the chicken stock back in the pot and bring to a boil. Reduce the heat to low, cover and let it simmer gently until the potatoes are tender, about 5 minutes.
- While the soup is simmering, used your hands to shred the cooled chicken into bite-sized pieces.
- Once the potatoes are tender, add the shredded chicken, rice, lemon juice and basil to the pot. Cook until the basil has completely wilted.
- Season to taste with salt and pepper.
The amount of lemon you use will depend on your taste and the flavor of chicken stock you're using, as they can vary greatly.