Traditional Greek Chicken Lemon Soup: A delicious velvety lemon soup is a delightfully simple dish and a staple of all Greek kitchens. Like all traditional favourites, there are a hundred and one different versions. The essential thing about Kotosoupa Avgolemono is that it is made with whole or quartered chicken to create a delicious chicken stock from scratch. Stock cubes and chicken filets are not the same, although homemade chicken stock and chicken filets would be okay for this Chicken Lemon Soup!
I like to add a little finely chopped fennel in the final stages of the soup, but carrots are more traditional. Add small pasta (kritharaki) or rice; both work equally well or even a handful of small white beans. One option is adding finely diced celeriac instead of the pasta/rice for a more slimming version.
The only technical part of the soups is the Avgolemono sauce, and therefore, there is a need to temper the eggs. However, if you follow the instructions, it’s no big deal.
It is the ultimate comforting and warming mid-week supper or delicious Saturday lunch for cold and ravenous guests.
For more chicken-based recipes, try our Ginger Chicken Broth or the delicious Celeriac Soup with Chicken Dumplings. There is also plenty more soup inspiration here.
Greek Chicken Lemon Soup (Kotosoupa Avgolemono)
Ingredients
- 2 kilo chicken
- 1 red onion
- 3.5 litre water
- 2 carrots whole
- 5-6 white peppercorns
- 2 bay leaves
- 1 stick celery, roughly chopped, including leaves
- 1 large lemon, juice and zest
- 100-120 g arborio or small soup pasta (kritharaki) The rice continues to swell in the soup so I feel this is plenty but if your guests are ravenous you may want to add a little more rice or pasta!
- 1 small fennel bulb, finely sliced
- 3-4 strands saffron optional. Saffron has a strong flavour so use conservatively😉
- olive oil
- salt and pepper
- small sprig fresh dill
Instructions
- Add the chicken, carrots, onion, peppercorns, and celery to a large saucepan and cover with water (about 3.5 Liters). Bring to a boil and then simmer with the lid for about 45 -60 minutes. You want to be able to pull the meat off the bone, but don't let it overcook – you can finish cooking in the soup if necessary.
- Strain the chicken, reserve the broth, and pull the meat off the bones. Cover and put aside.
- Gently saute the fennel in a little olive oil with the rice or pasta for a couple of minutes. Add the strained chicken broth. Simmer for about 20 minutes or until the rice/pasta is cooked. You should have about 2.5 liters of broth (add a little water if not).
- Meanwhile, whisk half the lemon zest, all the lemon juice, saffron and two eggs in a large bowl or jug.
- When the rice is almost ready, take a large spoonful of the stock and gradually add it to the egg/lemon mixture, whisking ALL the time. Continue adding another 3 or 4 spoonfuls of broth to the egg mixture. This process is to temper the eggs so they don't scramble when you add them to the soup.
- You are now ready to assemble the soup. Add your chicken pieces to the broth and bring them back to a boil to ensure the chicken is heated through; REDUCE the heat to barely a simmer and add your egg mixture, gently stirring for 2-3 minutes until the soup thickens.
- Garnish with a little fresh dill, freshly ground black pepper and if you like, very fine slices of fresh lemon or the rest of your lemon zest. Serve with fresh crusty bread.
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