Kotosoupa (Greek Chicken Soup)

[Updated on 18/03/2025]

Kotosoupa is a comforting Greek chicken soup, perfect for cold winter days or when you need a nourishing meal. This traditional recipe, passed down from my mother, keeps it simple and authentic—just like it’s made in Greek villages.

Ingredients

·       1 whole chicken (preferably organic)

·       1 cup round rice (good quality)

·       ½ cup olive oil

·       Salt & pepper to taste

·       1 egg

·       Juice of 1 lemon

·       1 tbsp butter

Instructions

1. Wash and prepare the chicken. Place it in a large pot, add water until halfway full, and season with salt, pepper, and olive oil.
2. Cover and simmer for about 45 minutes (or 6-8 minutes in a pressure cooker).
3. Remove the chicken and place it in an oven dish with some broth. Brush with butter and roast at 200°C (fan) for 15 minutes. (If using cut pieces, skip this step and return the meat to the pot later.)
4. Bring the chicken broth to a boil, add the rice, and let simmer for 15 minutes.
5. In a bowl, whisk the egg, then slowly mix in the lemon juice and a cup of warm broth. Gradually add this mixture to the soup while stirring.
6. Simmer for another 5 minutes, then serve hot with fresh ground pepper and the roasted chicken on the side.

Serving Tips & Variations

Enjoy with crusty bread or a simple Greek salad. For a richer flavor, add a bay leaf while boiling the chicken. Some prefer adding carrots and celery for extra depth.