KOTA AVGOLEMONO
Kota avgolemeno is a comforting Greek chicken soup where tender shredded chicken and rice or orzo swim in a silky, lemony egg and broth emulsion (avgolemono) that gives the dish its signature creamy, tangy finish. ‘Kota" means chicken, so it’s essentially chicken prepared with the classic avgolemono sauce. While avgolemono itself is a national favourite found across Greece, chicken versions are especially common in home cooking and tavernas throughout mainland Greece and the islands, with no single town claiming exclusive ownership
Variations reflect local tastes (some regions add vegetables, others use pasta or barley). People enjoy kota avgolemeno as a restorative meal during cold months or when someone’s under the weather, as a light yet satisfying family lunch or dinner, and often as part of festive or Sunday meals where warmth, simplicity and that bright lemon hit bring everyone to the table.
KOTA AVGOLEMONO
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KOTA AVGOLEMONO 〰️
(CHICKEN EGG LEMON SOUP)
Time: 1 hour + 20 minnutes
Serves: 6 bowls
1 whole chicken
1 carrot, quartered
2 celery sticks, halved
1 brown onion, quartered
1 tbl sp coriander seeds
2 litres of water
400gm long grain rice
3 eggs
3 lemons, juice
Salt, to taste
Fresh cracked black pepper, to taste
Dill (optional for garnish)
EVOO (optional for garnish)
Place your chicken whole in a deep pot with your carrot, celery, brown onion, coriander seeds, and water. Make sure your chicken is submerged and put lid on pot. Place on high heat and bring to a high boil. Once high boil is reached lower to a high rolling simmer and keep lid on for 20 minutes before removing and cooking for another 20 minutes. Salt as you go to taste, but you’ll need a fair bit so be liberal with it.
Once you’ve hit your 40 minutes, pour contents through a strainer into a medium pot. Toss your aromatics, but keep your chicken. Place in bowls in fridge to cool down so it’s easier to shred.
Wash your long grain rice throughly before putting into your strained stock pot and place onto medium high heat. Bring to a boil before before leaving on a gentle simmer.
Whilst your rice cooks in a clean pot, add your 3 eggs. Whisk them together before adding your lemon juice and whisk those together. Place on a low heat next to your rice cooking and continue whisking and adding a ladle of chicken stock a bit at a time to emulsify your lemon egg mixture. Don’t worry if your ladle catches a bit of rice as you’re doing this, it’ll all come together in the end. Also be careful to do this slowly, as not to curdle the egg. Keep adding your broth for around 6-8 ladles. Add mixture into your big pot when your rice is nearly done cooking.
Cook on low heat for 3-4 minutes or until your rice has the perfect soft bite. Take your chicken out of the fridge and quickly shred it (using a fork or your fingers) off the bone and into your avgolemeno. Mix all together and gently heat if necessary. Finish with fresh dill, cracked black pepper, salt to taste and a drizzle off EVOO.