Greek traditional kotosoupa avgolemono/ Greek chicken soup avgolemono/ κοτούλα αυγολέμονο

Greek traditional kotosoupa avgolemono aka chicken soup into an egg lemony broth, the absolute Greek penicillin! You can find so many versions of it in each region and each family and all of them are traditional, today I’ll show you my momma’s version which is my absolute favorite and will become yours too! Follow for more Greek traditional recipes! Recipe below ⬇️

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⚫️ingredients:
– half chicken cut into pieces
– 1 big diced onion
– 1/2 a cup olive oil
– 2 diced carrots
– 1/2 a cup rice for soup or risotto
– salt & pepper
– 3lt water or chicken broth
• for the avgolemono:
– 2 eggs room temperature
– juice from 1 or 2 lemons
– olive oil drizzle over the soup
⚫️ instructions:
– cut the chicken into pieces, into a very large pot add olive oil, add the chicken and sauté until lightly browned, add the diced onion and sauté for 8 minutes, add the water/ broth, salt and pepper, the carrots and let cook for 30 mins until the chicken is fully cooked and tender, take the chicken out into a bowl and add the rice ( add more water if needed) pull apart the chicken to make it into pieces and add it back to the soup, cook until the rice is fully cooked
– into another bowl whisk the eggs until fluffy, the add the lemon juice by whisking at the same time and add 4-5 ladles from the soup broth little by little
– transfer the avgolemono broth back into the pot, let rest for 10 mins, serve into a soup bowl and garnish with lemon zest and an olive oil drizzle
KALI OREKSI
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