Kotosoupa Avgolemono (Greek Chicken, Rice and Lemon-Egg Soup)

Steps

1. Step 1

   Put the chicken in a large stockpot and add the water; it should cover the bird by an inch or so. Bring to a boil over high heat, then skim off the gray foam that rises to the surface with a spoon.

   15 min

   • 3 1/2 lb whole chicken
   • 3 quarts water
2. Step 2

   Add the onion, carrots, celery, bay leaves and 1 tbsp salt. Lower the heat so the surface barely bubbles and simmer, partly covered, until the chicken is cooked through and tender, about 1 hour.

   1 hr, hands-off

   • 1 yellow onion
   • 2 carrots
   • 2 celery stalks
   • 2 bay leaves
   • 1 tbsp kosher salt
3. Step 3

   Lift the chicken out onto a plate or board and set it aside to cool. Strain the broth through a sieve into a bowl and discard the vegetables and bay leaves, then return the broth to the pot. You should have about 10 cups; add water if you have less. Skim off most of the fat from the surface.

   10 min

4. Step 4

   Bring the strained broth back to a gentle boil, stir in the rice, and simmer until the rice is tender, 15 to 18 minutes. Meanwhile, pull the chicken meat off the bones and shred it into bite-size pieces, discarding skin and bones.

   18 min

   • 3/4 cup long-grain white rice
5. Step 5

   Turn off the heat and let the pot sit for 5 minutes so it stops bubbling. In a medium bowl, whisk the eggs hard until pale and frothy, about 1 minute, then whisk in the lemon juice.

   5 min

   • 3 eggs
   • 1/3 cup fresh lemon juice
6. Step 6

   Temper the eggs: ladle about 1/2 cup of the hot broth into the egg mixture in a thin stream while whisking constantly. Repeat with 3 more ladles of broth, one at a time, whisking the whole time, until the bowl feels warm to the touch.

   3 min

7. Step 7

   Pour the warmed egg mixture back into the pot in a slow stream, stirring constantly. Stir in the shredded chicken. Set the pot over low heat and warm gently for 2 to 3 minutes, stirring, just until the soup thickens slightly and looks silky. Do not let it boil or the eggs will curdle.

   3 min

8. Step 8

   Stir in the dill and plenty of black pepper. Taste and add salt and more lemon juice until it tastes bright. Serve right away in warm bowls.

   2 min

   • 1/2 cup fresh dill
   • freshly ground black pepper
   • salt

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026