Kotosupa avgolemono - Greek soup - Soup number 200

Name: Kotosupa avgolemono - Greek soup - Soup number 200 - Mirela D.
Ingredients: 500 g chicken breast without skin [you can also use chicken pieces] 2 bay leaves 2 carrots 1 onion [or leek] 1 piece of celery 1 sprig of thyme 3 eggs 3 tablespoons rice [or small pasta orzo] 1 lemon; juice 1 tablespoon butter [or olive oil]; optional fresh parsley red/black peppercorns [or ground] poached eggs [optional]

Soups - Kotosupa avgolemono - Greek soup - Soup number 200 by Mirela D. - Recipia

Kotosupa Avgolemono – Greek Soup with Eggs and Lemon Welcome to the savory world of Greek cuisine! Today, I invite you to prepare together Kotosupa Avgolemono, a chicken soup with eggs and lemon, which not only warms our hearts on chilly days but is also a symbol of culinary tradition. This recipe is perfect for evenings when you want to indulge in a comforting yet simple dish. Preparation time: 20 minutes Cooking time: 1 hour Total: 1 hour and 20 minutes Servings: 4-6 Necessary ingredients: - 500 g skinless chicken breast (or chicken pieces) - 2 bay leaves - 2 carrots - 1 onion (or leek) - 1 piece of celery - 1 sprig of thyme - 3 eggs - 3 tablespoons of rice (or small pasta like orzo) - 1 lemon (juice) - 1 tablespoon of butter (or olive oil) – optional - Fresh parsley for garnish - Whole black/red peppercorns (or ground) for seasoning - Poached eggs (optional, for serving) A bit of history... Kotosupa Avgolemono is a traditional Greek soup that has gained popularity due to its delicious taste and creamy texture. It is said that this soup is often prepared in families, especially during holidays, bringing loved ones together around the table. The characteristic avgolemono sauce, made from eggs and lemon, gives the soup a refined touch and a fresh aroma, transforming a simple dish into a culinary masterpiece. Step by step for a perfect result: 1. Preparing the ingredients: Start by washing the chicken breast well and cleaning the vegetables. Cut the carrots and celery into large cubes, and quarter the onion. These will add flavor to the soup. 2. Boiling: In a large pot, add 2 liters of water, the chicken breast, carrots, celery, onion, bay leaves, and thyme. Bring the water to a boil over high heat. When the soup starts to boil, use a skimmer to remove the foam that forms on the surface. This step is important for achieving a clear and tasty soup. 3. Cooking: Reduce the heat to medium-low, cover the pot with a lid, and let it simmer for about 1 hour. This is the perfect time to relax and savor the aroma that fills the kitchen. 4. Separating the ingredients: After the boiling time is over, remove the chicken and vegetables from the soup. Let the chicken cool slightly, then you can shred it into strips or pull it apart with your hands. The carrots and celery can be lightly mashed with a fork to better integrate into the soup. 5. Adding the rice: Put the chicken and vegetables back into the soup, adding 3 tablespoons of rice. Reduce the boiling intensity to low and let it simmer until the rice is cooked, about 15-20 minutes. 6. Preparing the avgolemono sauce: Crack the 3 eggs into a bowl and whisk them until frothy. Gradually add the lemon juice, continuously stirring to avoid curdling the eggs. It is important to add the lemon juice in small amounts to prevent lumps from forming. 7. Finishing the soup: Remove the pot from the heat and gradually add the avgolemono sauce to the soup, stirring constantly to ensure good homogenization. Place the pot back on low heat for 2-3 minutes, stirring gently. If desired, you can add a sliced lemon for extra flavor. 8. Adjusting the taste: It’s time to taste the soup! Add salt and pepper to your preference for a perfect flavor. If you want an extra hint of flavor, add some freshly chopped parsley. 9. Serving: Distribute the chicken breast in each plate and pour the hot soup over it. Garnish with fresh parsley and whole black or red peppercorns. If you want a personal touch, add a poached egg on top of each serving. Serving suggestions and combinations: Kotosupa Avgolemono is delicious served with a slice of fresh bread or a vegetable salad to complete the meal. For a pleasant contrast, you can pair this soup with a glass of dry white wine, which will highlight the delicate flavors of the soup. Additionally, a refreshing drink like mint tea can be an excellent choice to accompany this recipe. Frequently asked questions: - Can I use other types of meat? Yes, you can also use other pieces of chicken, such as thighs or even turkey meat, for a different variant. - How can I make the soup thicker? If you want a thicker soup, add more rice or pasta. You can also use additional vegetables like zucchini or peas. - Is this recipe suitable for vegans? Although the traditional recipe contains meat and eggs, you can adapt it by using tofu or vegetables and a mixture of almond milk with turmeric to achieve a similar consistency. Nutritional benefits: This soup is rich in protein due to the chicken and eggs, also providing a good source of vitamins from the vegetables. The lemon brings an important supply of vitamin C, and the rice contributes healthy carbohydrates, making Kotosupa Avgolemono a nourishing and comforting dish. I hope I have inspired you to try this delicious recipe and bring a piece of Greece into your kitchen! Don't forget to share with loved ones and create beautiful memories around the table. Enjoy your meal!

Ingredients

500 g chicken breast without skin [you can also use chicken pieces] 2 bay leaves 2 carrots 1 onion [or leek] 1 piece of celery 1 sprig of thyme 3 eggs 3 tablespoons rice [or small pasta orzo] 1 lemon
juice 1 tablespoon butter [or olive oil]
optional fresh parsley red/black peppercorns [or ground] poached eggs [optional]

Kotosupa avgolemono - Greek soup - Soup number 200

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