Today is the first day of spring here in Australia.
While many celebrate this season for its sense of renewal, my sinuses tell a different story.
I’m one of those seasonal allergy sufferers who greets spring with mixed feelings.
Right now my eyes are watering and I feel the urge to sneeze. I can also tell my energy is lower than usual—my sinus issues often lead to a cold.
Rather than complain, I’ll tackle it the best way I know how: with soup.
Specifically, kotosoupa—Greek chicken soup.
A quick scan through Souvlaki For The Soul made me realise I’d never shared a chicken soup recipe here.
To me, chicken soup is the ultimate comfort food.
There’s plenty written about its soothing qualities and potential to help the immune system during colds and flus. Whether it’s science or tradition, few things restore you like a warm bowl prepared by someone who cares.
I admit it may sound clichéd, but I always feel better after digging into a steaming bowl of this classic.
Every country has its take on chicken soup. Traditionally, Greek versions are often finished with avgolemono, the silky egg-and-lemon sauce for which Greek cooking is famous.
In my family we usually served the soup with rice rather than noodles, and finished it with avgolemono (there are instructions for making the sauce in other recipes on this site).
Recently, though, I’ve been skipping the full avgolemono finish. I’ve grown to appreciate the pure broth, so I keep the rice and sometimes use jasmine for a subtle fragrance. I also like to boost the stock with carrots, celery and onion, then squeeze fresh lemon juice at the end for brightness.
The trick is getting the balance right—a satisfying bowl needs the correct ratio of broth, chicken, rice and vegetables. I can be a bit particular about that.
There are many ways to make chicken soup. What’s your favourite version?
KOTOSOUPA — GREEK CHICKEN SOUP RECIPE
Ingredients:
- 1 whole chicken, cleaned and trimmed of excess fat
- Enough water to cover the chicken in the pot
- 2 medium carrots, thickly sliced
- 2 celery stalks, thickly sliced
- 1 onion, quartered
- 20 g butter
- 1 tablespoon sea salt
- ½ cup long grain rice
For the avgolemono:
- 1 egg
- Juice of half a lemon
Instructions:
- Place the chicken in a large pot and add enough water to cover. Bring to a boil, then reduce heat to medium and simmer for 40 minutes. Skim any scum that rises to the surface.
- Add the carrots, celery, onion and butter, then simmer for another 45 minutes, until the meat starts to fall from the bone. Remove the chicken and vegetables and set aside.
- Strain the stock through a sieve into a clean pot. Add the rice and sea salt and simmer for about 10 minutes, until the rice is cooked.
- To make the avgolemono, beat the egg until frothy, add the lemon juice and whisk. Temper the egg-lemon mixture by slowly whisking in a ladleful of hot stock, then pour the tempered mixture into the soup. Stir gently, give the pot a small shake and remove from the heat.
- Serve with shredded chicken in the bowl and a crack of black pepper. Optionally add the cooked vegetables back into the soup.
Notes
You can return the cooked vegetables to the soup if you prefer a heartier bowl. A final squeeze of fresh lemon brightens the flavour, and jasmine rice adds a pleasant aroma if you want a slight variation.
