Greek Recipes

Greek and Cypriot recipes

Greek Chicken Soup – Kotosoupa

The most recognizable chicken soup in Greece is Avgolemono (ahv-goh-LEH-moh-no) or Egg-Lemon soup. With Avgolemono, the traditional broth is thickened with eggs and flavored with lemon to make a dense, creamy soup well suited to colder weather.

This version is simpler, it’s not quite as heavy, but it still makes a hearty, chunky soup with a rich flavorful broth.

Greek Chicken Soup - Kotosoupa

Greek Chicken Soup – Kotosoupa

Prep Time: 15 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 45 minutes

Yield: 6 – 8 Servings


  • For the Broth:
  • 1 whole chicken, 3 1/2 to 4 lbs.
  • 2-3 celery stalks with leaves, cut in half
  • 1 onion, peeled
  • Salt and pepper to taste
  • For the Soup:
  • 2 tbsp. olive oil
  • 2 onions, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 large potato, diced
  • 1 bay leaf
  • 1 15 oz. can diced tomatoes, with liquid
  • 1/2 cup orzo pasta
  • Salt and freshly ground black pepper to taste


  • Clean the chicken and remove skin and excess fat. Add 8 cups water to a large soup pot and add chicken, celery, onion, salt and pepper. Bring liquid to a boil and simmer partially covered for approximately 45 minutes.
  • Remove the chicken and set aside to cool. Discard onion and celery. Carefully strain the broth through a fine sieve and reserve. If you choose to de-fat the stock, you can refrigerate it overnight and simply skim the fat off the top before using.
  • Heat the olive oil in the soup pot and add onions, carrots, celery, and potato. Saute the vegetables for 5-10 minutes or until tender. Return the broth to the pot, add bay leaf and diced tomatoes and 1/2 cup orzo pasta. Simmer partially covered for at least 45 minutes until vegetables are cooked through. Stir the pot occasionally so that the pasta does not stick to the bottom.
  • While the soup simmers, remove the chicken meat from the carcass. Dice the chicken and return to the pot to be heated. You may need to add a little bit of water or canned chicken broth to supplement the liquid in the pot. Add salt and freshly ground black pepper to taste.

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