This Kotosoupa Avgolemono recipe is a comforting, delicious treat. Kotsoupa, a Greek chicken lemon soup, is warm, cozy and delivers incredible fresh flavors.
Move over Chicken Noodle, here comes something a little more interesting, and perhaps even more comforting. No joke!
What is a Kotosoupa Avgolemono?
At an authentic Greek restaurant in northern California, I ordered a bowl of an incredibly delicious, traditional Greek soup called Kotosoupa Avgolemono.
- Likely the most popular soup in Greece, it's sometimes referred to as the Penicillin of Greece, or Greek Penicillin.
- There's just something about heated lemon . . . it almost feels as though it will heal anything. Whether you need an energy boost, have a sore throat, or just need to be warmed up, a lemon soup can often do the trick. And with this Greek Chicken Lemon Soup, it's almost a sure thing.
- The stock is made from chicken and lemon, but can also include fish, veal, or lamb. The other most common ingredients in a Kotosoupa Avgolemono recipe are chicken, rice and eggs.
Though it's over the top delicious, my Kotosoupa recipe is not authentic and doesn't include the egg.
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.
Enjoy every last spoonful of this delicious Kotosoupa Avgolemono Recipe. I'm hoping it will be the best Greek Chicken Lemon Soup you'll ever have!
- I like using chicken thighs for this recipe because I like the darker meat -- however, you can use any cut you prefer.
- The texture of shredded chicken is really nice in soups, but takes a bit more time. If you want to speed things up, feel free to cut it into bite-sized pieces.
- If you want to mix things up, try using different fresh herbs or a combination. Dill or tarragon would be lovely.
More soothing soup recipes:
- Miso Gai Lan Egg Soup
- Vegan Coconut Spiced Carrot Soup
- Creamy Cauliflower Jalapeño Soup
- Kohlrabi Soup with Coconut and Lemon
Kotosoupa Avgolemono Recipe
- 6 cups chicken stock
- 2 (approximately 5-ounce) chicken thighs, boneless, skinless
- 2 tablespoons olive oil
- 1 cup thinly sliced leeks, washed and dried, white portions only (save the rest to make vegetable stock)
- 1 teaspoon minced garlic
- 1½ cups Russet potato, peeled, cut into approximately ¼ inch cubes
- ½ cup cooked Jasmine rice
- 6 tablespoons fresh lemon juice
- 1 cup packed baby basil leaves (or larger leaves roughly chopped)
- salt and freshly ground black pepper
- Cook the chicken. 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 8 minutes. Remove the chicken, place it on a plate to cool, and pour the stock into a large bowl. Set aside.
- Cook leeks and garlic, add potatoes. 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.
- Simmer ingredients in pot with chicken stock. 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.
- Shred chicken and add it to soup with rice, lemon and basil. While the soup is simmering, use 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 and serve. Season to taste with salt and pepper. (Here's How to Season to Taste.)