-
View
Kotosoupa, Greece’s beloved chicken and rice soup, is a dish that warms both body and soul. Known for its velvety texture and bright, tangy notes, Kotosoupa is particularly enjoyed during colder months or as a nourishing remedy for anyone feeling under the weather.
This Greek classic combines tender chicken, creamy rice, and the signature zest of lemon, creating a soup that’s as comforting as it is refreshing. It’s a meal that brings families together, often enjoyed around the table with freshly baked bread.
What Is Kotosoupa?
Kotosoupa is a traditional Greek chicken soup, made by simmering chicken and rice in a broth that’s enriched with a creamy, tangy mixture of egg and lemon, known as “avgolemono.”
The soup starts with a simple yet flavourful chicken stock, which forms the foundation of the dish. The addition of rice gives it a creamy, filling quality, while the avgolemono sauce adds brightness and a silky finish.
Avgolemono, a classic Greek sauce, is what sets Kotosoupa apart from other chicken soups. Made by whisking together eggs and fresh lemon juice, then carefully tempering it with the hot broth, avgolemono brings a velvety texture and a citrusy lift that makes this soup truly special.
Kotosoupa is often served as a main course, especially in winter or at festive gatherings, offering warmth and comfort with each spoonful.
Ingredients and Taste
The ingredients in Kotosoupa are humble but perfectly balanced. Chicken is the main protein, typically simmered on the bone to create a rich, flavourful stock. Vegetables like carrots, celery, and onion are often added to enhance the broth, infusing it with subtle layers of flavour.
Rice or orzo is the starch of choice, bringing a creamy texture as it cooks, making the soup both hearty and smooth.
The star of the show, however, is the avgolemono sauce. Fresh eggs and lemon juice are whisked together and slowly tempered with the hot broth, creating a luxurious, creamy texture without any cream.
This technique adds a tangy brightness that lifts the entire dish, balancing the richness of the chicken and rice. Each spoonful of Kotosoupa offers a harmonious blend of savoury, creamy, and citrusy flavours, with the rice providing a satisfying body to the soup and the lemon adding a refreshing finish.
A Taste of History
Kotosoupa has deep roots in Greek cuisine, a dish that has evolved alongside the country’s culinary traditions. The technique of using avgolemono to enrich soups and sauces dates back centuries, influenced by both Mediterranean and Middle Eastern culinary practices.
The Greeks embraced the combination of eggs and lemon as a way to add depth and creaminess to soups without relying on dairy, making it a distinctive element of their cuisine.
This soup has long been cherished as a nourishing meal, often prepared for those who are ill or as a comforting winter dish. The bright acidity of the lemon was believed to have revitalizing properties, while the protein rich chicken and rice made Kotosoupa a satisfying, wholesome meal.
Over time, Kotosoupa became more than just a household remedy; it grew into a beloved national dish that brings a sense of comfort and tradition to every bowl.
Kotosoupa (Greek Chicken Soup with Rice) Recipe
Serves: 4 people
Ingredients:
- 1 whole chicken (approximately 1.5 kg), cleaned and rinsed
- 2.5 litres water
- 1 medium onion, halved
- 2 carrots, peeled and sliced
- 1 stalk celery, chopped
- Salt and pepper, to taste
- 1/2 cup short grain rice (like Arborio)
- 2 large eggs
- Juice of 2 lemons
- Fresh parsley, chopped, for garnish
Directions
Place the whole chicken in a large pot with 2.5 litres of water. Add the halved onion, sliced carrots, and chopped celery. Season lightly with salt. Bring to a boil over medium heat, skimming any foam that rises to the surface to keep the broth clear.
Once boiling, reduce the heat to low and cover the pot partially. Let the chicken simmer for 1 to 1.5 hours, or until tender and fully cooked. This slow simmering extracts rich flavours from the chicken and vegetables, creating a comforting broth.
Carefully remove the cooked chicken from the pot and set it aside on a plate. Strain the broth, discarding the onion, celery, and carrot slices, and return the strained broth to the pot. Season the broth with salt and pepper to taste.
Add the rice to the broth and bring it back to a gentle boil. Reduce the heat to low and let the rice cook for about 15 minutes, or until tender. Stir occasionally to prevent the rice from sticking to the bottom of the pot.
While the rice is cooking, shred the cooked chicken meat into bite sized pieces, discarding the skin and bones. Reserve the shredded chicken for later, or add some back to the pot if desired.
In a medium bowl, whisk the eggs until frothy. Gradually whisk in the lemon juice, creating a smooth, slightly thickened mixture. This will be the base for the traditional Greek avgolemono (egg-lemon) sauce.
To temper the egg-lemon mixture, slowly ladle in about 1 cup of hot broth from the pot, whisking continuously. This prevents curdling by gently raising the temperature of the eggs. Once combined, pour the egg-lemon mixture into the soup, stirring gently to incorporate.
Add the shredded chicken back into the pot and warm through without letting the soup boil, as boiling can cause the eggs to separate. Serve the kotosoupa hot, garnished with fresh parsley. Accompany with crusty bread or pita on the side, and offer lemon wedges for an extra citrusy touch.
Leave a Review