Kotosoupa Avgolemono Recipe (Greek Chicken Lemon Soup)

Let’s make my favourite traditional kotosoupa avgolemono recipe. Serve steamy, lemony soup with tender pulled chicken. This authentic Greek soup will warm your bones and give you a cosy feeling. It's the type of dish to make when you’re feeling under the weather or when it's chilly outside.

Did you love the look of this chicken-loaded recipe? Don’t miss this luscious Greek chicken with lemony potatoes, then!

Jump to:

• What is avgolemono?
• How To Make This Dish - Short Video
• Why you’ll love this Greek lemon chicken soup
• Ingredients for this authentic Greek avgolemono soup
• Top tips for making this traditional kotosoupa recipe
• How to store leftover Greek lemon and chicken soup
• Common mistakes when making Greek lemon chicken soup
• Kotosoupa Avgolemono (Greek Chicken Lemon Soup)

What is avgolemono?

Avgolemono means "egg and lemon." But in Australia and many places outside of Greece, when people say "avgolemono soup," they expect it to have chicken or literally just be this dish. In Greece, they call it "Kotosoupa Avgolemono," which means "chicken soup with egg and lemon." They add "Kotosoupa" because the sauce is used in many dishes. So, by itself, it is actually a sauce.

How To Make This Dish - Short Video

@nikolopaa

Kotosoupa Avgolemono (Greek Chicken Lemon Soup Recipe) - Full recipe on my website #cooking #food #chicken #soup #greekfood #fyp #foryou

♬ original sound - Nikolopa A - Nikolopa A

Why you’ll love this Greek lemon chicken soup

Fall in love with this winter warmer: 

• Rich homemade broth: Cooking the soup with whole chicken results in a rich and yummy broth that forms the base of the soup.
• Nutritious ingredients: Packed with protein from the chicken and eggs, vitamins and minerals from the vegetables and lemon, this soup offers a wholesome and balanced meal.
• Versatility: It can be served as a starter, a light meal, or a main course with a slice of crusty bread or a side salad. This makes it great for various occasions.
• Easy to make: Greek lemon chicken soup is a great authentic recipe for home cooks, thanks to its simple ingredients and dead-easy techniques.

Ingredients for this authentic Greek avgolemono soup

This is what to gather, plus a little seasoning. It’s so simple.

• Whole chicken: Use a fresh, whole chicken to create a rich, flavourful broth. You can also use chicken pieces if preferred.
• Eggs: Make sure to use super fresh eggs in this recipe.
• Lemon juice: Fresh lemon juice, of course!
• Grain rice: Rinse short or medium-grain rice to remove excess starch before adding to the soup.

Top tips for making this traditional kotosoupa recipe

• Quality ingredients: Use the freshest eggs, high-quality chicken broth, and fresh lemons for the best flavour.
• Tempering eggs: Temper the eggs properly before adding them to the soup. Slowly whisk some hot broth into the beaten eggs to prevent them from curling.
• Gentle heat: When adding the tempered egg mixture back into the soup, keep the heat low. This prevents the eggs from scrambling and ensures a smooth, velvety texture.
• Seasoning: Taste and adjust the seasoning before serving. Sometimes, extra salt or lemon juice can make a big difference in enhancing the flavours.
• Serve immediately: This soup is best served fresh and hot. Don’t let it sit too long after cooking, as the texture may change. Quickly serve and enjoy this traditional and authentic Greek dish!

How to store leftover Greek lemon and chicken soup

Allow the leftover soupa to cool down to room temperature before storing it. This prevents condensation from forming inside the storage container, which can lead to sogginess or spoilage.

Transfer the cooled soup to an airtight container. Make sure the container is clean and sanitized to maintain the soup's freshness.

Place the sealed container of soupa in the refrigerator. It can be stored for up to 3-4 days.

Freezing avgolemono

1. Cool completely: Like refrigeration, ensure the soup is completely cooled down before freezing. Hot soup can raise the temperature inside the freezer and affect the quality of other frozen items.
2. Portioning: If you plan to freeze the soup for individual servings, consider portioning it out before freezing. This makes it easier to thaw and reheat only the amount you need.
3. Freezer bags or containers: To freeze the soup, use freezer-safe bags or containers. Remove as much air as possible from the bags before sealing to prevent freezer burn.
4. Labelling: Remember to label the containers with the date of freezing and their contents. This will help you keep track of how long the soup has been frozen.
5. Freezing time: It can be frozen for 2-3 months without significantly losing quality.

Thawing

1. Overnight in the refrigerator: The safest method for thawing frozen soup is to transfer it from the freezer to the refrigerator and let it thaw overnight. This gradual thawing maintains the soup's texture and flavour.
2. Cold water bath: If you need to thaw the soup more quickly, you can place the sealed container in a bowl of cold water. Change the water every 30 minutes until the soup is thawed.
3. Microwave: If you're in a hurry, you can thaw the soup in the microwave on the defrost setting. Be sure to check and stir the soup frequently to ensure even thawing.

Reheating

1. Stovetop: Transfer the thawed or refrigerated soup to a saucepan or pot. Heat it gently over medium-low heat, stirring occasionally, until it reaches the desired temperature. Avoid boiling the soup, as this can cause the eggs to curdle.
2. Microwave: You can use the microwave to reheat individual portions. Heat the soup in a microwave-safe bowl in 1-minute intervals, stirring in between, until it's heated.

Common mistakes when making Greek lemon chicken soup

Steer clear of making these silly mistakes while making Greek lemon chicken soup

• Boiling the soup after adding eggs: One of the most common mistakes is boiling the soup after adding the egg-lemon mixture. Boiling can cause the eggs to curdle and the soup to become grainy. Instead, keep the heat low and gently warm the soup until it's heated.
• Not tempering eggs properly: Failing to temper them properly before adding them to the soup can result in scrambled egg bits instead of a smooth, creamy texture. Be sure to slowly whisk some hot broth into the beaten eggs to raise their temperature gradually, preventing them from curdling when added to the soup.
• Using cold broth: Adding cold or room-temperature broth to the egg-lemon mixture can shock the eggs and cause them to curdle. Ensure your broth is hot or warm before tempering the eggs to ensure a smooth emulsion.
• Not adjusting seasoning: A common oversight is forgetting to taste and adjust the seasoning before serving your steamy soup. Lemon juice, salt, and pepper are essential components of the soup's flavour profile. Taste the soup before serving and adjust the seasoning as needed to achieve the perfect balance of flavours for an authentic and traditional Greek taste.