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Kotosoupa: A Traditional Greek Chicken Lemon Soup Recipe

Kotosoupa me avgolemono is the name of the traditional Greek chicken lemon soup. Healthy and light in taste, kotosoupa is ideal for any day of the year but especially for the cold days of winter.

This soup brings me so nostalgic memories. My grandmother used to make us this traditional Greek chicken soup every time we had the flu.  So does my mommy for my kids! But, don’t get me wrong, you don’t have to be sick to eat kotosoupa as kotosoupa avgolemono is one of the most popular soups made in Greek kitchens. My wife’s family originates from Malaisina, a village near to Lamia. Her family tradition is to serve kotosoupa on Christmas and on New Year. Out of respect for her family, we usually follow this tradition.

To make this mouthwatering authentic Greek chicken lemon soup, you need a chicken, rice, chicken broth, carrots, onions, celery, eggs, lemon juice, olive oil, salt, and pepper. If you don’t like rice, I have tried kotosoupa with trahana or hilopites and it is equally delicious.

This kotosoupa recipe serves 4 to 6 persons. When ready, serve with bread. I personally enjoy eating this Greek chicken soup with crunchy breadsticks.

Kotosoupa is great to make on Sunday when you are planning your week’s meals as you can keep it in the fridge for some days or can be even frozen.  This kotosoupa recipe will take you 30 minutes to prepare and around 1 hour and a half to cook. Ideal for Christmas, New Year, any Sunday or any cold winter day, if there was ever a soup for your soul, kotosoupa would be that one!


Kotosoupa – Ingredients

  • 1½ -2 k of chicken, cut into portions
  • 1½ -2 l of homemade chicken broth or water
  • 2 – 3 carrots, cut in half
  • 2 onions, cut in half
  • A bunch of celery, finely chopped
  • 1 teacup of rice
  • 1-2 eggs
  • The juice of 1 – 2 lemons
  • Olive oil
  • Salt
  • Pepper

Kotosoupa – Instructions

  1. Start making your kotosoupa by washing well the chicken under fresh water.
  2. Take a pot, add the broth or water and bring to boil.
  3. Then, add the chicken portions and all the other ingredients except the rice.
  4. Once the chicken is boiled well, you remove it from the pot and drain the broth.
  5. Add the broth again to the pot and bring to boil.
  6. Add the rice and allow to boil. You may need to add some more water so the soup has some broth.
  7. Take a bowl to prepare the avgolemono. Break the eggs, add them to the bowl and with a fork lightly beat them. Slowly add the lemon juice while keep beating the mixture. Without stopping beating, you slowly add the broth you have drained.
  8. Add the avgolemono to the pot with the rice and shake with quick circular moves so that the sauce is blended well with the rest of the soup.
  9. Serve kotosoupa right away.
  10. To make your soup creamier, you may want to add a spoon of yogurt!

You may want to remove the onions, carrots and the celery especially if you have kids. Or you may blend all the ingredients before you add them to boiled water (step 3). I hope you find this Greek chicken lemon soup as delicious as my family does. Stay tuned for more traditional Greek recipes. Enjoy.

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