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.
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.