Discover Kotosoupa: The Ultimate Traditional Greek Chicken Soup Recipe

 Kotosoupa, also known as "κοτόσουπα" in Greek, is a beloved traditional Greek chicken soup with a delightful twist of lemony goodness. Often hailed as the cure for many ailments, this heartwarming dish boasts a rich history and a frothy finish known as "avgolémono," derived from the Greek words "avgo" (egg) and "lemoni" (lemon). Join us as we delve into the world of kotosoupa, learn about its iconic avgolémono sauce, and discover how to make this mouthwatering Greek classic.

Generations of mothers have extolled the virtues of chicken soup, believing it to possess healing powers. While it might not cure everything, kotosoupa is undoubtedly a comforting and nourishing choice. One of the reasons behind its popularity is the enchanting frothy finish created by the avgolémono sauce.

Avgolémono, the crowning jewel of kotosoupa, is a sauce made with eggs and lemon juice. This zesty combination adds a unique and tangy flavor that sets kotosoupa apart. What's more, once you master the art of making avgolémono, you can use it to elevate a variety of Greek dishes, from lahanodolmades to dolmades and beyond.

To make kotosoupa,  you need the following: chicken, bouillon cubes, rice, eggs, lemon juice, and salt. This traditional kotosoupa recipe serves around 8 persons, takes 30 minutes to prepare, and around one hour and twenty minutes to cook. 

kotosoupa (Greek chicken soup)
Kotosoupa - Ingredients

  • 1 whole chicken, cut into pieces 
  • 2 teaspoons salt
  • 1 cup rice or orzo
  • 1–2 bouillon cubes
  • 2 eggs
  • Juice of 1 lemon

Kotosoupa - How to Make

  1. Start this traditional Greek chicken soup by washing well the chicken under fresh water. 
  2. Take a pot, place the chicken and salt with cold water to cover, and bring to a boil over high temperature.
  3. Turn the heat down and boil for around one hour until the meat becomes tender.  
  4. During boiling remove the white foam from the surface of the water. Usually, when you cook it over a low temperature, the broth will be clear. 
  5. Once the chicken is ready, transfer it to a platter for another use.
  6. Skim as much of the fat and the white foam as you can, and then add the rice.
  7. You may want to add a bouillon cube or two, but this is a personal preference. 
  8. Keep adding hot water as needed. 
  9. Before you serve the kotosoupa, prepare the avgolemono. 
  10. First taste the broth and add more salt if needed. 
  11. Keep the soup hot but not boiling. 
  12. In a bowl, whip the eggs thoroughly and then gradually add the lemon juice.  Scoop a ladleful of the hot broth and pour the broth slowly into the egg mixture, continuing to whip.
  13. Take the avgolemono sauce and pour it into the kotosoupa with circular moves making sure it is evenly spread. 
  14. Serve right away
Kotosoupa, the traditional Greek chicken soup, offers a delightful fusion of flavors with its signature avgolémono sauce. It's a dish steeped in history and cherished for its comforting qualities. Learning to make this culinary gem opens doors to a world of Greek gastronomy. So, the next time you seek warmth and nourishment, turn to kotosoupa, and savor the delicious embrace of Greek tradition.