Greek Lemon Chicken Soup (Kotosoupa Avgolemono) — Potato Version

Servings: 6

Ingredients

• 2 lbs bone-in chicken thighs (or a mix of thighs and breasts)
• 10 cups water
• 1 yellow onion, halved
• 2 carrots, peeled and cut into large chunks
• 2 celery stalks, cut into large chunks
• 2 bay leaves
• 1 tsp salt, plus more to taste
• 3 medium potatoes, peeled and chopped into 1/2-inch cubes
• 3 large eggs
• 1/3 cup fresh lemon juice (about 2–3 lemons)
• 1/2 tsp black pepper
• 2 tbsp fresh dill, chopped, for garnish

Instructions

1. Place the chicken, water, onion, carrots, celery, bay leaves, and 1 tsp salt in a large pot. Bring to a boil, then reduce heat and simmer, skimming off any foam, for about 45 minutes, until the chicken is cooked through.
2. Remove the chicken and set aside to cool slightly. Strain the broth, discarding the vegetables and bay leaves, and return the clear broth to the pot.
3. Shred or chop the chicken meat, discarding skin and bones, and set aside.
4. Bring the strained broth back to a simmer and add the chopped potatoes. Cook for 12–15 minutes, until fork-tender.
5. Return the shredded chicken to the pot and keep the soup at a gentle simmer.
6. In a medium bowl, whisk the eggs until frothy. Slowly whisk in the lemon juice.
7. Temper the egg-lemon mixture by slowly ladling in about 1 cup of the hot broth, whisking constantly to prevent curdling. Repeat with another cup of broth.
8. Remove the pot from the heat, then slowly pour the tempered egg-lemon mixture into the soup, stirring gently and continuously.
9. Season with black pepper and additional salt to taste. Let the soup sit off heat for a few minutes to thicken slightly; do not boil after adding the egg mixture, or it may curdle.
10. Ladle into bowls, garnish with fresh dill, and serve immediately.

Adaptations

• Grain instead of potato: Swap back to 3/4 cup long-grain rice or orzo if preferred, cooking for 15–18 minutes.
• Richer broth: Start with a whole chicken instead of thighs for a deeper-flavored stock, shredding the meat once cooked.
• Egg-free version: Skip the egg tempering step and finish with just lemon juice and a cornstarch slurry for thickening, for a lighter avgolemono-style soup.
• Extra vegetables: Stir in a handful of baby spinach at the end for added color and nutrients.

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