Chicken Soup Avgolemono: A Comforting Greek Classic You’ll Want All Year Round
There are few dishes as comforting as a bowl of hot Kotosoupa Avgolemono. This iconic Greek soup is a warm, velvety combination of tender chicken, delicate broth, and the signature avgolemono (egg-lemon) mixture that makes it so uniquely delicious. With its tangy, creamy texture and nourishing ingredients, Kotosoupa Avgolemono is more than just a meal—it’s a hug in a bowl.
Whether you're craving a light meal on a chilly day, feeling under the weather, or just in need of some soul-soothing comfort food, this Greek classic will hit the spot.
What is Avgolemono?
Avgolemono (pronounced ahv-go-LEH-mo-no) is a traditional Greek sauce or soup base made from egg and lemon. The mixture is whisked together and slowly tempered with hot broth to create a silky, creamy texture that adds both richness and brightness to the dish. The key to a successful Avgolemono lies in the balance between the richness of the eggs and the tanginess of the lemon, giving the dish its signature flavour profile—creamy, refreshing, and slightly tart.
In its most popular form, Avgolemono is used as the finishing touch for chicken soup, but it can also be used in various Greek dishes such as vegetable soups, meat stews, or rice dishes. When combined with a flavourful chicken broth, the result is a fragrant, comforting soup that has become synonymous with Greek home cooking and hospitality.
KOTOSOUPA AVGOLEMONO | Greek Chicken and Egg Lemon Soup
Mary PolitisIngredients
- 1 whole chicken
- Water
- 1/4 cup extra virgin olive oil
- 2 cups medium grain rice
- 2 eggs separated
- 3-4 lemons
- Salt and pepper
Instructions
- Wash and clean chicken cavity and place into a large pot. Fill pot with water until it just covers the chicken and bring it to the boil allowing it to cook for approximately 1 hour or so. During this time you may need to add more water to the pot.
- Turn off the heat and remove the chicken from the pot carefully. Place it onto a tray to cool slightly before pulling the flesh from the bone. Once you’ve removed all the flesh shred it into smaller pieces and add it back to the pot.
- Add more water to the pot if needed and bring it back to the boil. Add the oil, rice and simmer till cooked.
- Once the rice is ready, taste and adjust for seasoning and turn off the heat whilst you prepare the avgolemano. In another bowl, begin by vigorously whisking the egg whites until they are foamy then add the yolks and whisk. Slowly stream in the lemon juice as you continue to whisk.
- Using a ladle, spoon out the hot stock from the pot and gentle stream it into the avgolemano mix whilst whisking and repeat with another 5-6 ladles full. Pour the avgolemono mix with the stock back into the pot stirring gently and place the lid on for 10-15 minutes and serve with freshly cracked black pepper.
- If you prefer you avgolemono a thicker consistency, let it sit for 30-45 mins before serving, then reheat if needed.