Kotosoupa Recipe {Greek Chicken-Lemon Soup}

Kotosoupa Recipe {Greek Chicken-Lemon Soup}Move over Chicken Noodle, here comes something a little more interesting, and perhaps even more comforting.

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.

Kotosoupa Greek SoupThis is my attempt at recreating it.  Pretty darn close!  I think Vasili Karagiannopoulos would approve.

Kotosoupa Recipe {Greek Chicken-Lemon Soup}
 
Serves: Serves 4 to 6
Ingredients
  • 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
Instructions
  1. 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.
  2. Coat the bottom of the same pot with the olive oil and place it over medium-low heat.
  3. Add the leeks and garlic and cook until the leeks have softened and the garlic is very aromatic, about 3 minutes.
  4. Add the potatoes and stir to blend.
  5. 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.
  6. While the soup is simmering, used your hands to shred the cooled chicken into bite-sized pieces.
  7. Once the potatoes are tender, add the shredded chicken, rice, lemon juice and basil to the pot. Cook until the basil has completely wilted.
  8. Season to taste with salt and pepper.
Notes
I've written the ingredients I prefer and used for this soup, but please use any cut of chicken you like, and any type of rice you like. Your call!

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.
Share on YummlyPin on PinterestShare on StumbleUponShare on FacebookTweet about this on TwitterShare on Google+Share on LinkedInShare on TumblrEmail this to someonePrint this page

Subscribe to Cooking On The Weekends so you don’t miss any new, mouth-watering recipes!

Comments

  1. Roberta says

    Scrumptious! I can’t think of any other soup where I’ve gotten the wonderful taste and aroma of lemon, and it works great. A bowl of Kotosoupa and a slice of nice grainy bread – one delicious dinner!

  2. says

    Oh gosh darn it all. I was going to do this post soon. I was just waiting for any kind of winter weather to hit Los Angeles. Although I hear there’s (finally) rain coming our way. So who knows. Maybe I’ll still do it. GREG

    • valentina says

      Great minds think alike, right? Did you have this soup when you were at the restaurant? Hope you still post it — I want to see and try your version. xo

  3. says

    Oh, please send some of your rains a little further east! I want a rainy day to make soup like this! It sounds amazing, Valentina! And I love the Deruta bowl peaking out from the bottom!

Leave a Reply

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

Rate this recipe: