Chicken soup with egg sauce

It's winter time and there's nothing better than a warm chicken soup made the traditional Greek way!

"Kotosoupa" in Greek refers to traditional chicken soup made usually with a rich "avgolemono" sauce (egg-lemon sauce) and rice.

Soups are known in every culture around the world, but avgolemono sauce is what sets this Greek chicken soup apart from the rest. A bowl of chicken soup with a silky avgolemono sauce is an example of the perfect comfort food.

Just like Giagias ("giagia" = grandmother) home cooking!

Preparation time: 15 min
Preparation time: 90 minutes (approx.)
Servings: 4-6 servings

Ingredients :

For the soup:

• 1 chicken, whole with bones*
• 1 liter of water
• 1 large onion, chopped
• 1 teaspoon of salt
• 1 tsp pepper
• 1 bay leaf
• a tablespoon of butter
• 100 g Karolina rice

*only chicken breast could also be used in that recipe with the result just as delicious as the other way.

For the avgolemonoen sauce:

• 2 egg yolks
• lemon juice from 2 lemons and the zest
• a pinch of pepper

For serving:

• a few drops of Greek olive oil
• a slice of Dodoni feta cheese on the side
• fresh parsley or oregano

Preparation:

This traditional Greek soup takes only 4 steps to make and these are:

1. Prepare the soup: Start by washing the chicken. Place the meat in a deep pan with salt, pepper, onion and bay leaf. Cover it with water and let it simmer for about an hour. If white foam forms, use a slotted spoon to skim off and discard.
   
   
2. Pour into a bowl through a sieve, discard bones and wash pan. Put the broth (soup) back into the clean pot and bring it to the boil. Add the chicken and rice together with the butter and simmer for 20-30 minutes.
   
   
3. Prepare the egg-lemon sauce when the soup is almost ready. In a medium-sized bowl, whisk the egg yolks with the lemon juice and a little cold water (approx. 2 tablespoons). While whisking, add 2 ladlefuls of stock from your stockpot. This last step will temper the sauce so the eggs don't harden when added to the hot soup.
   
   
4. Remove the pan from the heat and add the avgole monosauce to the chicken soup
   
   Tip: This is important so that the eggs are not cooked (for scrambled eggs).

Serve this traditional soup with a slice of Dodoni feta cheese and sprinkle the appropriate amount of feta cheese mixture on top!

Potassium appetite! / Bon appetite !