How to Make Avgolemono Greek Soup (Kotosoupa Avgolemono)

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories and can be made from scraps.

rice

🥗Healthier: quinoa

💰Cheaper: barley

Quinoa is higher in protein while barley is more economical.

chicken

🥗Healthier: tofu

💰Cheaper: canned beans

Tofu provides protein without the cost of meat.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive while still suitable for cooking.

Put the whole chicken in a large pot.

Add 5 liters of water and 2 teaspoons of salt.

Add 1 chicken stock cube and bring to a boil.

Boil for 1 hour.

Separate the yolks from the 4 eggs and beat them up.

Remove the chicken from the pot and let it cool down.

Measure out 1 cup of the chicken broth and set it aside to cool.

Cook 1.5 cups of washed rice for 10 minutes.

Once the chicken broth is cooled down, slowly add 250 ml of lemon juice to it to prevent the eggs from scrambling.

Mix the egg and lemon mixture slowly into the cooled chicken broth.

Add as much shredded chicken as needed to the soup.

Season with black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens