Chicken Soup With Egg And Lemon Sauce ( Kotopoulo Soupa Avgolemono) Recipe

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Servings: 6


Cost per serving $0.17 view details
  • 1 1/2 kg free range chicken
  • 1 x onion peeled and halved
  • 2 x carrots
  • 2 x celery stalks trimmed and sliced into 3 pcs small hanful of parsley
  • 3 x black peppercorns salt
  • 50 gm short grain rice
  • 1 x quantity egg and lemon sauce (qv) lemon quarters to serve


  1. Rinse the chicken place it in a large saucepan and cover with 1.75L water.
  2. Bring to the boil and skim till clear.
  3. Add in all the vegetables the parsley peppercorns and salt to taste.
  4. Cover and cook for about 1 hour or possibly 30 min longer if a boiling fowl is used.
  5. When the leg of the bird can be pulled easily away from the body it is done.
  6. Take the chicken out strain the broth and throw away the vegetables.
  7. Pull away the two breasts from the bird skin them and throw away the skin.
  8. Dice the meat.
  9. You can do the same with the leg meat if you want the soup to be more substantial otherwise keep the legs for a salad perhaps.
  10. Pour the broth back into the saucepan and add in the breast meat.
  11. It can be prepared up to this stage well in advance even the day before.
  12. About a quarter of an hour before the soup is to be served bring it back to the boil and add in the rice.
  13. Cover and cook for about 8 min.
  14. Let it cold off the heat for 5 min.
  15. Make the sauce while the soup is cooling: Add in a ladleful of chicken broth to the egg mix slowly and beat together for 1 minute and then add in another ladleful and beat.
  16. By now the sauce will be hot so you can pour it slowly into the soup off the heat and stir vigorously to mix.
  17. Hot the soup up over a very very gentle heat otherwise the Large eggs may cook although the cornflour will safeguard against which.
  18. Serve immediately with a plate of lemon quarters on the table and fresh bread.
  19. This very delicious soup could be served either as a first course or possibly as a meal in itself for an informal occasion or possibly a family lunch.
  20. Serves 6


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Nutrition Facts

Amount Per Serving %DV
Serving Size 54g
Recipe makes 6 servings
Calories 46  
Calories from Fat 1 2%
Total Fat 0.12g 0%
Saturated Fat 0.03g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 23mg 1%
Potassium 119mg 3%
Total Carbs 10.22g 3%
Dietary Fiber 1.2g 4%
Sugars 1.77g 1%
Protein 0.97g 2%
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