Chicken Soup: Greek Style

I know that Chicken Soup isn't a super exciting recipe to most - but when you talk about comfort food or something for a cold, rainy day - it's perfect.

In Greece, Kotosoupa, is just like most chicken soups but with rice instead of noodles and the optional addition of the avgolemono to the top. Avgolemono is an egg / lemon mixture that can add great flavor and texture to your average chicken soup.

When I made it recently, I simplified the recipe by using a rotisserie chicken and chicken broth instead of cooking my own whole chicken from scratch and using homemade broth.

Here is my simplified recipe:

Kotosoupa {Chicken Soup}

1 rotisserie chicken
2 quarts of broth
1 yellow onion, chopped
2 medium sized carrots, thickly sliced
3 celery stalks, thickly sliced
1Tablespoon butter
1/2 cup jasmine rice
salt and pepper to taste

For the Avgolemono
1 egg
juice of 1 lemon

Directions:
In a large soup pot bring the 2 quarts of broth to a rolling boil. Shred the chicken. Add the rice, onion, carrots, celery, chicken and butter and simmer for 40 minutes. About 30 minutes into the cooking - make the avgolemono.

To make the avgolemono, whisk the egg until it is nice and frothy. Add the lemon juice and whisk again until frothy. To bring the egg to temperature - slowly add a ladle or two of the hot broth as you whisk.

Then add the avgolemono mixture to the large pot - stir once or twice and remove from heat immediately.

Best served with warm crusty bread. Dutch crunch is our favorite!

Hope this recipe keeps you warm this winter.

{I’m probably linking this post up at one of the awesome link parties that are hosted by some amazing blogs. Check them out!}