Kotosoupa Avgolemono (Greek Lemon Chicken Soup)

This Kotosoupa Avgolemono recipe is comforting and delicious. Kotosoupa, a Greek chicken and lemon soup, is warm, cozy and delivers incredible fresh flavors that are both soothing and healing.

Move over Chicken Noodle, here comes something a little more interesting, and perhaps even more comforting. No joke!

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.

What Is Kotosoupa Avgolemono?

At an authentic Greek restaurant in northern California, I ordered a bowl of an incredibly delicious, traditional Greek soup called Kotosoupa Avgolemono, and quite frankly, it blew my mind. Especially the generous use of lemon and how comforting it was.

• 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.
• Traditional Kotosoupa Avgolemono is a chicken soup made with rice, eggs and lots of lemon. (Other avgolemono soups can be made with fish, veal or lamb.) It usually starts with a whole cut-up chicken to make homemade stock, and that chicken is then shredded and added to the soup.

Though it's over the top delicious, my Kotosoupa recipe is not authentic.

Ingredient Notes

• chicken stock - preferably low-sodium or unsalted. This way you have better control over the total amount of salt in the recipe.
• chicken thighs or breasts - boneless, skinless is best for my recipe. I like using chicken thighs slightly more than chicken breasts for this recipe because they stay a bit more tender -- however, you can use any cut you prefer.
• olive oil - for sautéing the leeks and garlic. Use one you love the flavor of.
• leeks - leeks are a mellow onion with a subtle buttery flavor. We only use the white or pale green portion of them in this soup. (Save the darker green portion to make vegetable stock.) Substitutions: you can also use thinly sliced shallots, red or yellow onion.
• garlic - the best way to mince garlic for soup is with a microplane zester grater.
• Russet potato - The potatoes seal the deal on making this soup hearty and ultra comforting. Substitution: Yukon Gold potatoes are my second choice. You can also use white potatoes.
• Jasmine rice - Jasmine is a long grain rice and the cooking time works out really well as we cook this soup. Substitution: Basmati is my second choice.
• fresh basil - whole leaves are added just before the egg. They wilt immediately and add a delicious earthy, bright flavor to the soup -- not to mention, a lovely scent. Substitutions: dill or tarragon are lovely instead of (or with) the basil.
• lemon juice - If they're in season, Meyer lemons are the best choice. They are typically juicier with a thinner skin and few to no seeds.
• eggs - I use 1 whole egg and one additional yolk in the soup. It's added at the end and adds an incredible richness to the soup, and thickens the broth a bit, giving it a slightly creamy texture.

How to Make It

- Add 6 cups of the chicken stock to a large soup pot and bring to a boil. Reduce the heat to a low simmer and add the chicken. Poach the chicken just until it's cooked through, about 10 minutes. (Times will vary depending on the thickness of your chicken.) 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 rice and stir to blend. Cook for just a couple of minutes.

- 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 and rice is cooked, about 10 to 15 minutes.

- While the soup is simmering, use your hands to shred the cooled chicken into bite-sized pieces. Once the potatoes are tender and rice is cooked, add the shredded chicken, 2 tablespoons of the lemon juice and basil to the pot. Stir and turn off the heat.

Recipe Tip: The texture of shredded chicken is really nice in soups because it really soaks up the flavor of the broth. If you want to save time, however, you can cut it into bite-sized pieces.

- Also, while the soup is simmering, add the whole egg and egg yolk to a medium-sized bowl. Whisk to blend and add the remaining 4 tablespoons of lemon juice, whisking as you do so. Set aside.

- Add 1 ladle full of the broth from the soup into the eggs and very quickly whisk to blend. Do this 2 more times. Then pour all of the now slightly warmed egg mixture into the pot of soup, very slowly stirring as you do so.

- Cook on low for a few minutes and do not let it boil or the eggs might curdle.

Recipe Tip: If at this point you'd prefer the soup to be thinner, you can add part or all of the remaining cup of stock.

- Season to taste with salt and pepper. (Here's How to Season to Taste.) Serve!

Can You Make Kotosoupa Avgolemono Without Egg?

Absolutely. Skip the eggs, and just add all 6 tablespoons of lemon juice directly to the soup. The broth will be a bit thinner and lighter.

Making It Ahead and Storage

• Refrigerator: Store it in an airtight container for up to 3 to 4 days.
• Reheating: Warm it very gently on the stove over low heat, stirring often. Don't let it boil, or the egg might curdle.
• Freezing: I don't recommend it. This soup doesn't freeze well, since the egg-lemon broth can separate when it's thawed.

More Must-Try Soothing Soup Recipes

I hope you enjoy every last spoonful of this delicious Kotosoupa Avgolemono.

I'm hoping it will be one of your new go-to soups when you're craving a cozy bowl of something warm.