Kotosoupa Avgolemono

Kotosoupa Avgolemono

Introduction

Kotosoupa Avgolemono is a comforting Greek chicken soup. It combines tender chicken, orzo pasta, and a smooth egg-lemon sauce. It’s a warm and soothing dish that’s perfect for chilly days or when you’re feeling under the weather.

Why Make This Recipe

This recipe is great because it’s simple to make and full of flavor. The combination of chicken and lemon is fresh and delicious. Plus, making this soup is a wonderful way to warm up your kitchen and treat your family to a homemade meal.

How to Make Kotosoupa Avgolemono

Ingredients:

• 1 whole chicken (about 3-4 lbs)
• 8 cups water
• 1 onion, quartered
• 2-3 carrots, chopped
• 2-3 celery stalks, chopped
• 1 cup orzo pasta
• 3 eggs
• 1/2 cup fresh lemon juice (about 2 lemons)
• Salt and pepper to taste
• Fresh parsley for garnish

Directions:

1. In a large pot, combine the chicken, water, onion, carrots, and celery. Bring to a boil and then reduce heat, simmering for about 1 hour or until the chicken is cooked through and tender.

2. Remove the chicken from the pot and let it cool. Strain the broth, discarding the vegetables, and return the clear broth to the pot.

3. Add the orzo pasta to the broth and cook according to package instructions until al dente.

4. While the pasta is cooking, shred the chicken meat, discarding the skin and bones. Return the shredded chicken back to the pot.

5. In a bowl, whisk together the eggs and fresh lemon juice until well combined.

6. Gradually temper the egg and lemon mixture by adding a ladle of the hot chicken broth, whisking constantly to prevent curdling.

7. Slowly pour the tempered mixture back into the pot with the soup, stirring gently to combine. Do not let the soup boil after adding the egg mixture to avoid curdling.

8. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

How to Serve Kotosoupa Avgolemono

Serve the soup hot in bowls. You can add extra lemon wedges on the side for those who want more lemon flavor. It goes well with crusty bread or a light salad.

How to Store Kotosoupa Avgolemono

Store any leftover soup in an airtight container in the fridge for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. Just remember to leave out the egg-lemon mixture if you plan to freeze.

Tips to Make Kotosoupa Avgolemono

• Make sure to use a fresh lemon for the best flavor.
• Don’t boil the soup after adding the egg-lemon mixture; it can curdle.
• You can add more veggies like peas or spinach for extra nutrition.

Variation (If Any)

You can use other types of pasta instead of orzo, like rice or small shells. You can also add different herbs, like dill or thyme, for a new flavor.

FAQs

1. Can I use chicken breasts instead of a whole chicken?
   Yes, you can use chicken breasts, but cooking the whole chicken adds more flavor to the broth.

2. What can I do if the soup gets too thick?
   Just add a little more broth or water to reach your desired consistency.

3. Is there a vegetarian version of this soup?
   Yes, you can replace the chicken with vegetable broth and use tofu for protein instead of chicken.

Kotosoupa Avgolemono

Kotosoupa Avgolemono is a comforting Greek chicken soup made with tender chicken, orzo pasta, and a smooth egg-lemon sauce. It's perfect for chilly days or when you're feeling under the weather.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Main Course, Soup

Cuisine Greek

Servings 6 servings

Ingredients

  

Main Ingredients

• 1 whole whole chicken (about 3-4 lbs)
• 8 cups water
• 1 whole onion, quartered
• 2-3 carrots, chopped
• 2-3 celery stalks, chopped
• 1 cup orzo pasta

For the Egg-Lemon Sauce

• 3 eggs
• 1/2 cup fresh lemon juice (about 2 lemons)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

 

Cooking the Soup

• In a large pot, combine the chicken, water, onion, carrots, and celery. Bring to a boil and then reduce heat, simmering for about 1 hour or until the chicken is cooked through and tender.
• Remove the chicken from the pot and let it cool. Strain the broth, discarding the vegetables, and return the clear broth to the pot.
• Add the orzo pasta to the broth and cook according to package instructions until al dente.
• While the pasta is cooking, shred the chicken meat, discarding the skin and bones. Return the shredded chicken back to the pot.

Preparing the Egg-Lemon Sauce

• In a bowl, whisk together the eggs and fresh lemon juice until well combined.
• Gradually temper the egg and lemon mixture by adding a ladle of the hot chicken broth, whisking constantly to prevent curdling.
• Slowly pour the tempered mixture back into the pot with the soup, stirring gently to combine. Do not let the soup boil after adding the egg mixture to avoid curdling.

Final Seasoning and Serving

• Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.

Notes

Store any leftover soup in an airtight container in the fridge for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. Just remember to leave out the egg-lemon mixture if you plan to freeze. Use a fresh lemon for the best flavor and add more veggies like peas or spinach for extra nutrition. Don’t boil the soup after adding the egg-lemon mixture to avoid curdling.

Keyword chicken soup recipe, egg-lemon sauce, Greek chicken soup, Kotosoupa Avgolemono, orzo pasta