This Kotosoupa Augolemono recipe is a comforting, delicious treat! Though Kotsoupa, a Greek chicken lemon soup, is warm, cozy and delivers incredible, fresh flavors, it’s a light and healthy meal. Move over Chicken Noodle, here comes something a little more interesting, and perhaps even more comforting. No joke!
What is a Kotosoupa Augolemono?
After I ate every last bit of the Skorthalia (Greek Garlic Potato Dip), that I loved so much at The Greek Authentic Cuisine, I had a bowl of an incredibly delicious, traditional Greek soup called Kotosoupa Augolemono.
- Likely the most popular soup in Greece, it’s sometimes referred to as the “Penicillin of Greece.”
- 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 Augolemono recipe are chicken, rice and eggs.
My version of this Greek Chicken Lemon Soup doesn’t include the egg — simply because when I sampled it at the restaurant it didn’t include it, and I was going for a similar vibe.
This is my attempt at recreating it. Pretty darn close!
So, 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 Augolemono Recipe. I’m hoping it will be the best Greek Chicken Lemon Soup you’ll ever have!
Here are a few other soups to sooth the soul and warm you up:
- Miso Gai Lan Egg Soup
- Vegan Coconut Spiced Carrot Soup
- Curried Tomato Potato Soup
- Creamy Cauliflower Jalapeño Soup
If you try this soup or any of my other recipes, I’d love to hear what you think about it in the comments below. I love hearing from you! You can also follow on Facebook, Instagram and Pinterest to see more of my mouth-watering recipes!
This Kotosoupa Augolemono recipe is a comforting, delicious treat! Though Kotsoupa, a Greek chicken lemon soup, is warm, cozy and delivers incredible, fresh flavors, it's a light and healthy meal.
- 6 cups chicken stock
- 2 (approximately 5-ounce) chicken thighs, boneless, skinless
- 2 tablespoons olive oil
- 1 cup leeks, thinly sliced (use the white portion only & save the rest to make vegetable stock or broth)
- 1 teaspoon garlic, minced
- 1 1/2 cups Idaho Russet potato, peeled, cut into approximately 1/4-inch cubes
- 1/2 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
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.
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.