A different chicken soup, made using chicken breast and vegetables. It has less fat and more fiber than the classic recipe.
This Kotosoupa Avgolemono recipe is a comforting, delicious treat. Kotsoupa, a Greek chicken lemon soup, is warm, cozy and delivers incredible fresh flavors. It’s a light and healthy meal. Avgolemono, pronounced ah-vo-le-mo-no (the “g” is there, but it’s a lighter g…almost silent), refers to the tasty Greek sauce from which this chicken soup gets it’s name. Avgolemono sauce is a silky and fragrant sauce made of eggs, lots of lemon, and warm broth.
We all like chicken soup, specially in winter. When prepared with the right ingredients, soup can be a truly healthy dish with multiple nutritional benefits. For example, soups made with bone-, vegetable-, or meat-based broths provide vitamins, minerals, and nutrients, such as collagen. They also deliver great flavor while keeping added fats and calories to a minimum.
Moreover, soups can be made with almost anything we have available in your kitchen.
Aside from helping increase your vegetable intake, eating soup is associated with other potential health benefits.
For starters, it may help manage our weight.Studies have also shown that eating soup may reduce hunger and increase fullness. This may be due, in part, to cognitive factors where people believe the soup will make them full
Greek Chicken soup (kotosoupa avgolemono)
- Total Time: 90'
- Yield: 4 μερίδες 1x
Description
A different chicken soup, made using chicken breast and vegetables. It has less fat and more fiber than the classic recipe.
Ingredients
- 700 gr. chicken breast fillet
- 2.5 liters of water
- 1 chicken cube, preferably with reduced salt (or 1 cube of fresh refrigerator broth)
- 1/3 cup olive oil
- 1 chopped onion
- 3 chopped spring onions
- 1 leek, only the white part, sliced
- 2 carrots cut into small cubes
- 1 zucchini, sliced
- 1 sprig of celery and 1/4 cup celery root in small cubes
- 1 bay leaf
- 1/2 tbsp. dried thyme
- 1/2 cup (110 g) risotto rice
- 2 tbsp. chopped dill
- Salt-freshly ground pepper
- For the avgolemono
- 2 egg yolks
- juice and zest of 1 1/2 lemons
Instructions
- Cut the chicken into bite-sized cubes.
- Put 2.5 liters of water, the cube and the chicken in a saucepan over medium to low heat.
- Remove any scum that may form with a ladle.
- Simmer for about 40 minutes until the chicken is tender.
- Strain and keep the broth.
- In a clean saucepan, heat the olive oil over medium heat.
- Saute the onion until translucent
- Add the spring onions and leeks and sauté for 3΄.
- Add the carrots and zucchini and sauté for 5΄.
- Add the rice and keep mixing for 1΄. This will make it more viscous.
- Add the hot chicken broth, the celery, celery root, thyme and bay leaf.
- Season with salt and pepper and simmer for 20΄ on low heat with a half-open lid.
- Add the chicken during the last 10’ of cooking.
- Add the dill.
- In a small bowl, beat 2 egg yolks with a hand whisk. Add the juice and lemon zest.
- Take a tablespoonful of the soup and pour it into the bowl, stirring with a whisk.
- Repeat this process 5-6 times.
- At the end, pour the avgolemono into the pot, stirring vigorously.
- If necessary, add more pepper and lemon juice.
Notes
Cook’s Tip
Eggs should be at room temperature so the soup does not curdle.
Doctor’s Tip
Medical studies have proven that chicken soup has anti-inflammatory properties and helps to relieve cold symptoms.
- Prep Time: 15'
- Cook Time: 70'
Nutrition
- Serving Size: 1 μερίδα
- Calories: 577
- Sugar: 5,7 gr
- Fat: 28,7 gr
- Carbohydrates: 17,8 gr
- Fiber: 2,6 gr
- Protein: 59,1 gr