Best Greek Chicken Soup Kotosoupa Recipes

GREEK CHICKEN SOUP - KOTOSOUPA

Steps:

• Clean the chicken and remove skin and excess fat.
• Add 8 cups of water to a large pot and put in the chicken, celery, onion, salt, and pepper.
• Bring to a boil, reduce heat to low, and simmer, partially covered, for about 45 minutes.
• Use a slotted spoon to remove the chicken and set aside to cool.
• Then use the spoon to discard the celery and onion.
• Carefully strain the broth through a fine sieve and reserve. If you de-fat the stock, you may refrigerate overnight and scoop off the fat before continuing.
• Heat the olive oil in the soup pot and add the onions, carrots, celery, and potato. Sauté until tender, 5-10 minutes.
• Return the broth to the pot and add the diced tomatoes, and orzo.
• Simmer, partially covered and stirring occasionally, for about 45 minutes. If the vegetables are not cooked through, simmer until they are.
• While the soup is simmering, separate the meat from the carcass. Dice the chicken and return the meat to the pot. If you need to add more liquid, use some water or canned chicken broth.
• Add the salt and freshly ground black pepper to taste.
• Serve sprinkled with Feta cheese and crusty bread.

GREEK LEMON CHICKEN SOUP AKA AVGOLEMONO

Steps:

• In a large stockpot, bring the chicken stock to a boil. Add the chicken breasts and then lower to a simmer. Simmer until the chicken is just cooked through and the internal temperature registers 160 degrees F, 15 to 20 minutes; remove to a bowl. Once cooled, shred the chicken and reserve.
• Add the orzo or rice to the pot with the chicken stock and cook until al dente, 5 to 8 minutes.
• In a large bowl, whisk the egg whites to soft peaks. In a medium bowl, whisk together the egg yolks and most of the lemon juice, reserving some to add later as needed. Fold the egg yolk mixture into the egg whites. Once combined, ladle in some hot stock to temper the egg mixture, whisking constantly and adding the hot liquid slowly. Very slowly, add the warm whipped egg/lemon mixture into the pot, whisking constantly to prevent any curds or clumps from forming. Continue to cook over medium-low to medium heat, whisking, until the soup thickens, about 10 minutes more.
• Add the shredded chicken and any reserved juices to the soup. Add the lemon zest and season with salt and plenty of freshly cracked black pepper. Taste and add additional lemon juice if needed. Garnish with chopped parsley.