Greek traditional chicken egg lemon soup, ‘’kotosoupa avgolemono’’

Greek traditional chicken egg lemon soup ‘’kotosoupa avgolemono’’ is without a doubt the ideal recipe for a chilly winter day. ‘’Avgolemono’’ is the secret ingredient of the Greek Chicken Egg Lemon Soup (Kotosoupa Avgolemono or chicken avgolemono). It cannot get more comfort food than this for the cold winter days, is just perfect! Keep reading to learn how to cook authentic greek chicken avgolemono  soup from our original greek recipe series! Let’s go! You can also watch the video here! 

Ingredients

2 bone-in, skin-on chicken legs

2 Litters of water

1 big red onion, peeled

2 carrots (optional)

3-4 potatoes (optional)

1 cup of olive oil

A cup of short-grain rice, like Arborio

2 large eggs room temperature

juice of 1 lemon

salt and freshly ground pepper

Method

Start by placing the chicken first and vegetables such as carrots, onion, potatoes and celery in a deep pot. After you've added everything add the olive oil and a pinch of salt. Cover and bring to a boil over high heat for 15-20 minutes. When the vegetables are cooked remove them to a large bowl. Check the chicken if is cooked through if not keep to a boil for another 20 minutes. When the chicken is cooked through, remove chicken from broth into a large bowl. Add the rice in the chicken broth and let it boil for about 10 minutes.

Now for the avgolemono, egg lemon sauce. Crack the eggs and separate the egg whites into a bowl and beat until fluffy. Add lemon juice and whisk further. Add the remaining egg yolks and whisk until fluffy enough. Slowly add the lukewarm chicken broth and whisk quickly, repeat 2-3 times. Finally, return the egg mixture to the pot and slowly stir to combine the mixtures.

Serve your Chicken Avgolemono Soup into a bowl with the shredded chicken and vegetables, pour the broth and a pinch of freshly ground black pepper if you like. Kali oreksi