Kotosoupa Avgolemono Recipe
This Kotosoupa Avgolemono 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.
Servings: 4 to 6
Calories: 331kcal
Ingredients
- 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
Instructions
- 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.)
Notes
Calorie count is only an estimate.
Nutrition
Calories: 331kcal