This recipe for Kotosoupa Chicken Soup is a nostalgic hug in a bowl, blending zesty lemon with savory chicken to create the ultimate comfort food. I love how it effortlessly brings a taste of home and warmth to any chilly day, while also being an Instagram-worthy bowl of goodness!
Cooking Kotosoupa, a Greek chicken soup that’s both nourishing and comforting, is one of the main culinary loves of my life. I make it throughout the year, and I think of it as a kind of “chicken-in-a-pot” soup.
I use a whole chicken, simmer it with big chunks of carrot, celery, and onion (flavor base – check!), and balance the sort of “noodly” elements in the soup with either orzo or rice. (Assembly of soup – check!) This is a tangy soup because I don’t skimp on the fresh lemon juice that goes in just before serving.
(Adding brightness – check!).
Ingredients
Entire Poultry: Abundant in protein and vital amino acids.
Carrots have a high fiber content.
They also are high in beta-carotene, which helps maintain eye health.
Low-calorie celery is a rich source of antioxidants and has anti-inflammatory properties.
Onion: Delivers flavor and vitamin C, helping to make the immune system more robust.
Orzo Pasta/Rice: Source of carbohydrate, from which comes energy and a slight thickening effect.
Lemons supply sourness and vitamin C, which they contribute to the flavor and immune-boosting profile of the dish.
Excellent source of protein and healthy fats, eggs add creaminess.
Ingredient Quantities
– 1 whole chicken (about 3-4 pounds), cleaned and rinsed
– 2 carrots, peeled and chopped
– 2 stalks celery, chopped
– 1 onion, peeled and halved
– 2 bay leaves
– Salt to taste
– 6-8 cups water (enough to cover the chicken)
– 3/4 cup orzo pasta or rice
– 3 large eggs
– 3 lemons, juiced
– Freshly ground black pepper to taste
– Chopped fresh parsley for garnish
Instructions
1. In a substantial pot, put the entire chicken, along with carrots, celery, onion, bay leaves, and salt. Pour in sufficient water to submerge the chicken, around 6 to 8 cups.
2. Heat 4 quarts of water in a 6-quart covered pot or larger over medium-high heat to boiling. When the water is boiling, turn the heat down to low. Cook the chicken, partially covered, in the simmering water for 1 to
1.5 hours, until tender and fully cooked.
3. Gently take the chicken from the pot and place it on a plate to cool. Use a colander to filter out the vegetables and bay leaves from the broth. Return the clear liquid to the pot.
4. When the chicken has cooled sufficiently to be handled, take the meat off the bones and tear it into pieces that are good-sized bites. Discard everything else.
5. Return the strained broth to a simmer and add the orzo pasta or rice. Simmer until the pasta or rice is tender, about 10-12 minutes.
6. A bowl of adequate size should be selected for the task. The eggs are to be placed into the bowl and beaten well with a whisk. The lemon juice is to be added next, in a gradual manner. The mixture should not be allowed to slow down.
7. Add a ladleful of hot broth to the egg and lemon mixture, whisking continuously to keep the eggs from curdling, and, in doing so, very slowly temper the mixture.
8. Return the egg-lemon mixture to the pot, stirring constantly to distribute evenly and to thicken the soup slightly.
9. To the pot, return the shredded chicken, and season it with salt and freshly ground black pepper to taste.
10. Serve steaming, with a sprinkling of freshly chopped parsley on top. Relish this cozy bowl of Kotosoupa Chicken Soup!
Equipment Needed
1. Large pot (6-quart or larger)
2. Medium pot (for boiling water)
3. Colander
4. Large bowl
5. Whisk
6. Ladle
7. Cutting board
8. Sharp knife
9. Tongs or slotted spoon (for removing chicken)
10. Plate (for cooling chicken)
11. Measuring cups
12. Measuring spoons
FAQ
- Can I use boneless chicken breast instead of a whole chicken?You can use boneless chicken breast, but you won’t get as rich a flavor. A whole chicken provides you with more depth of flavor and is more traditional.
- Is there a substitute for orzo pasta?Indeed, you can swap out orzo for rice to achieve a heartier texture, or for that matter, any of a number of small pasta shapes, like ditalini or small shells.
- How can I make this soup thicker?You can blend some of the vegetables into the soup before adding the orzo or rice to thicken the soup, or use a bit of cornstarch mixed with water.
- What is the purpose of the eggs and lemon juice?The avgolemono sauce, which gives Kotosoupa Avgolemono its creamy texture and distinctive flavor, is made with eggs and lemon juice. This sauce is what makes this soup so rich and so uniquely delicious.
- Can this soup be frozen?You can freeze the soup, but do so before adding the avgolemono mixture, as it might not reheat well. When you’re ready to serve, add the mixture fresh.
- How do I prevent the eggs from curdling?Gradually mix the hot broth with the eggs to temper them. This is done by whisking a ladle of broth into the eggs and then adding this mixture into the pot. This will help achieve a smooth-textured soup.
- What garnish options work well besides parsley?Excellent garnishes that provide an herbal note that complement the soup very nicely are dill and fresh oregano.
Substitutions and Variations
Orzo pasta or rice: Substitute quinoa or couscous for a different texture.
Lime juice or a mixture of vinegar and water can be used instead of lemon to achieve a similar acidic effect.
Parsley, fresh: a substitute can be made with fresh dill or cilantro, resulting in a different flavor profile.
Shallots or leeks can be used as a milder alternative to the common onion.
Pro Tips
1. Roast the Vegetables First: For added depth of flavor, roast the carrots, celery, and onion in the oven at 400°F for about 20 minutes before adding them to the pot. This caramelizes the sugars and enhances the overall taste of the soup.
2. Use Homemade Broth: If possible, make your own chicken broth by simmering chicken bones overnight. This will provide a richer, deeper flavor than using plain water and will enhance the overall complexity of the soup.
3. Add Herbs: In addition to or instead of parsley, try adding other herbs such as thyme or dill towards the end of cooking for additional flavor complexity. Fresh herbs will add a nice aromatic touch.
4. Control the Egg-Lemon Mixture Temperature: To ensure the egg-lemon mixture doesn’t curdle when adding it to the hot broth, add the hot broth to the egg mixture slowly while whisking continuously. You can do this in several small additions to better control the temperature.
5. Adjust Lemon and Salt to Taste: Before serving, taste the soup and adjust the lemon juice and salt according to your preference. The balance of acidity and salt is crucial in this soup to highlight the flavors and achieve that comforting tanginess.
Kotosoupa Chicken Soup Recipe
My favorite Kotosoupa Chicken Soup Recipe
Equipment Needed:
1. Large pot (6-quart or larger)
2. Medium pot (for boiling water)
3. Colander
4. Large bowl
5. Whisk
6. Ladle
7. Cutting board
8. Sharp knife
9. Tongs or slotted spoon (for removing chicken)
10. Plate (for cooling chicken)
11. Measuring cups
12. Measuring spoons
Ingredients:
– 1 whole chicken (about 3-4 pounds), cleaned and rinsed
– 2 carrots, peeled and chopped
– 2 stalks celery, chopped
– 1 onion, peeled and halved
– 2 bay leaves
– Salt to taste
– 6-8 cups water (enough to cover the chicken)
– 3/4 cup orzo pasta or rice
– 3 large eggs
– 3 lemons, juiced
– Freshly ground black pepper to taste
– Chopped fresh parsley for garnish
Instructions:
1. In a substantial pot, put the entire chicken, along with carrots, celery, onion, bay leaves, and salt. Pour in sufficient water to submerge the chicken, around 6 to 8 cups.
2. Heat 4 quarts of water in a 6-quart covered pot or larger over medium-high heat to boiling. When the water is boiling, turn the heat down to low. Cook the chicken, partially covered, in the simmering water for 1 to
1.5 hours, until tender and fully cooked.
3. Gently take the chicken from the pot and place it on a plate to cool. Use a colander to filter out the vegetables and bay leaves from the broth. Return the clear liquid to the pot.
4. When the chicken has cooled sufficiently to be handled, take the meat off the bones and tear it into pieces that are good-sized bites. Discard everything else.
5. Return the strained broth to a simmer and add the orzo pasta or rice. Simmer until the pasta or rice is tender, about 10-12 minutes.
6. A bowl of adequate size should be selected for the task. The eggs are to be placed into the bowl and beaten well with a whisk. The lemon juice is to be added next, in a gradual manner. The mixture should not be allowed to slow down.
7. Add a ladleful of hot broth to the egg and lemon mixture, whisking continuously to keep the eggs from curdling, and, in doing so, very slowly temper the mixture.
8. Return the egg-lemon mixture to the pot, stirring constantly to distribute evenly and to thicken the soup slightly.
9. To the pot, return the shredded chicken, and season it with salt and freshly ground black pepper to taste.
10. Serve steaming, with a sprinkling of freshly chopped parsley on top. Relish this cozy bowl of Kotosoupa Chicken Soup!
