Koto Supa Avgolemono

No, I haven't been reading Harry Potter recently (although I did mention wanting to see a movie or two...). Koto Supa Avgolemono is the Greek name for their traditional Chicken Egg Lemon Soup- the most iconic of all Greek soups. It’s on the menu at every Greek restaurant or diner and you’ll probably find it as the first course at most Greek holiday celebrations. For budget chefs- this is also something easy to make with ingredients you already have in your cabinet or freezer.



3 Pounds Chicken ( I used boneless skinless breasts I had- less fuss)
8 Cups Water
1/2 Bunch Parsley (or about 4 tablespoons dried)
1 Medium Onion -- sliced
1 Teaspoon Salt
1/3 Cup Raw Rice
2 Medium Eggs at room temperature
2 Lemons Lemon Juice
2 Teaspoons Cornstarch -- dissolved in 3 Tablespoons Cold Water

Parsley -- for garnish
Pepper -- to taste
Naan/Pita for serving

Put chicken, water, parsley, onion and salt in a large pan and bring to a boil.
Cover pan and let simmer for 45 minutes.
Remove chicken and parsley. Cut meat into cubes and discard parsley. Set aside.


Add rice to broth and cook for 10 minutes.

Beat the eggs in a small bowl. Add lemon juice to the soup and cornstarch mixture. Slowly add egg to the soup. Add chicken and reheat. Serve with Naan (Indian flatbread, available in grocery stores) or Pita bread. Enjoy.