Greek Soups
Kotosoupa Avgolemono Recipe (Greek Chicken and Rice Soup)
Κοτόσουπα αυγολέμονο koh-TOH-soo-pah av-goh-LEH-moh-noh · Kotosoupa avgolemono
Photo: Κοτόσουπα Χριστουγέννων (ελληνική κουζίνα).jpg by with the username Peter.S.Hunt, CC BY-SA 3.0. Placeholder until original photography is shot.
In short
Kotosoupa avgolemono is Greece's everyday chicken and rice soup, built on a proper homemade chicken broth and thickened silky with avgolemono, beaten egg and lemon, rather than cream or flour. It is the soup most Greek households actually make when someone in the family is unwell or simply wants real comfort food.
Kotosoupa avgolemono is the soup an actual Greek household reaches for on an ordinary weeknight, not a restaurant specialty, built from a whole chicken simmered into a proper broth, rice cooked directly in that broth, and the whole pot finished with avgolemono, the egg and lemon liaison that thickens it silky without any cream, flour or cornstarch at all.
It shares its finishing technique with avgolemono soup's better-known lemony broth version, but kotosoupa is heartier, carrying shredded chicken and rice through the whole bowl rather than staying a lighter, clearer soup.
The two things that separate a good version from a merely adequate one are a genuinely long simmer for the broth, and real care at the avgolemono stage, both of which reward patience rather than any special skill.
Key preparation steps
- Simmer a whole chicken slowly into a rich broth.
- Shred the meat and strain the broth.
- Cook rice directly in the strained broth until tender.
- Finish with avgolemono off the heat.
Building the broth
A whole chicken, simmered gently with onion, carrot and celery for at least ninety minutes, skimming any foam in the first twenty minutes, gives a genuinely rich, well-flavoured base that a few stock cubes and quick-cooked chicken breast cannot replicate. This long simmer is worth the wait and needs very little attention beyond an occasional check.
Lift the chicken out once tender, shred the meat once cool enough to handle, and strain the broth through a fine sieve, discarding the vegetables and skimming excess fat.
Cooking the rice
Bring the strained broth back to a simmer and add rice directly, cooking until tender, around fifteen to eighteen minutes. Medium grain rice gives a slightly thicker, more substantial soup; long grain keeps the grains more separate if you prefer a lighter texture.
The avgolemono finish
Take the pot fully off the heat before starting the avgolemono. Beat eggs well with lemon juice, temper gradually with several ladlefuls of the hot broth, whisking constantly, then stir the tempered mixture back into the pot.
Fold the shredded chicken back through at this point, and never return the pot to the heat once the egg has gone in, or the soup will split and turn grainy rather than staying smooth and silky. Serve immediately.
Tips from my kitchen
Do not rush the broth
A genuine ninety minutes to two hours is what builds a properly rich base. A short simmer leaves the whole soup tasting thin.
Temper the eggs properly
Adding hot broth gradually while whisking constantly is what stops the eggs scrambling when they meet the heat.
Serve straight away
Like any avgolemono dish, this soup does not reheat well once finished, since reheating risks splitting the sauce.
Kotosoupa Avgolemono Recipe (Greek Chicken and Rice Soup)
Κοτόσουπα αυγολέμονο · by Kalliopi Andreou · updated 2026-07-31
- Prep
- 20m
- Cook
- 1h 30m
- Total
- 1h 50m
- Serves
- 6
Ingredients
Ingredients
Method
- Put the chicken, onion, carrot and celery into a large pot and cover with the water. Bring to the boil, skim off any foam, then reduce to a gentle simmer.
- Simmer for 1 1/2 to 2 hours, until the chicken is completely tender.
- Lift the chicken out and set aside to cool slightly. Strain the broth through a fine sieve into a clean pot, discarding the vegetables and skimming excess fat.
- Once cool enough to handle, shred the chicken meat, discarding skin and bones.
- Bring the strained broth back to a simmer. Season with salt and pepper, then stir in the rice.
- Cook uncovered for 15 to 18 minutes, until the rice is tender.
- Take the pot completely off the heat. Beat the eggs well with the lemon juice, then temper with several ladlefuls of the hot broth, whisking constantly.
- Pour the tempered mixture back into the pot, stirring gently. Fold in the shredded chicken. Do not return to the heat.
- Serve immediately.
Nutrition, per 1 portion
- Calories
- 342
- Protein
- 26 g
- Carbs
- 28 g
- Fat
- 14 g
- Sat fat
- 4 g
- Fibre
- 1 g
These figures are calculated estimates based on the ingredients listed, not laboratory analysis. Actual values vary with brands, cuts and portion size.
Frequently asked questions about Kotosoupa avgolemono
What is the difference between kotosoupa and plain avgolemono soup?
Kotosoupa is heartier, carrying shredded chicken and rice throughout the bowl. A plain avgolemono soup is often a lighter, clearer broth with just rice or orzo, sometimes without any meat at all.
Can you reheat kotosoupa avgolemono?
Gently and briefly, kept well below boiling, since the egg-thickened sauce can split if it gets too hot. It is genuinely best made fresh and eaten the same day.
Can you use chicken stock instead of making it from a whole chicken?
You can for speed, but a genuine homemade broth from a whole chicken gives considerably more depth and is really half of what makes this soup worth making.
