Kotosoupa Avgolemono (Chicken Soup In Egg-Lemon Broth)

May 5, 2014 by: Zoe Vlachos Recipes

Nothing quite beats this soul warming soup, any time of the year! Aside from the incredible flavour, it is chalked full of amino acids and essential minerals and vitamins; making this my go-to soup whenever my family is in need of healing. Homemade chicken broth is famous for helping thin and expel mucous, but it can also help people with arthritis and joint pain because of the chondrotin, sulphates and glucosamine that come from the tendons and cartilage of the chicken. According to an old South American proverb “Good broth will resurrect the dead.”  It truly is powerful stuff and delicious to the last drop!


  • 1 whole chicken (approx. 3 pounds)
  • 2 tablespoons olive oil
  • 2 celery stalks
  • 1 onion, sliced in half
  • 4 cloves garlic, whole
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 tablespoon fresh parsley, chopped
  • 1/2 cup rice, rinsed well
  • 2 eggs
  • juice from two lemons
  • salt and freshly ground pepper to taste


Place the chicken in a large pot, and add enough water to cover chicken completely. Them add the celery, onion, garlic, bay leaf, thyme, parsley and a little salt and pepper. Bring to a boil over high heat, skimming off any foam that may appear. Reduce heat to medium low and cover for 1 hour until the chicken is falling from the bone. Transfer chicken and vegetables to a plate. Remove skin and shred most of the chicken.  Meanwhile using a large metal sieve strain the broth into a bowl. Return concentrated broth to pot and add enough water for the amount of soup that you would like.  Add the shredded chicken and rice to the pot and cook until rice is tender. Take pot off of the heat.  In a small bowl beat the eggs and whisk in the lemon juice. Whisk vigorously while pouring a ladle of the broth into the mixture. Whisk the mixture into the pot. Season with more salt and freshly ground pepper. Enjoy!


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