Recipe: Chicken Soup with Egg and Lemon Sauce (Kotossoupa)

Hookery Cookery Home > Greek Recipes > Chicken Soup with Egg and Lemon Sauce (Kotossoupa) Serves 5-6


Bring an authentic taste of Greece to your table with this superb chicken soup with it’s unique egg and lemon sauce


  • 1 x 3lb. (one and a half kilos) chicken
  • 1 medium onion, sliced
  • 3 eggs
  • 1 large carrot, sliced
  • half a teacup of rice, washed and strained
  • 2 lemons
  • salt and pepper
  • parsley
  • Cooking Instructions:

    1. Wash the chicken and rub it with one of the lemons
    2. Place the chicken in a pot, cover with water and boil for about 30 minutes on a medium heat
    3. Add the onion, carrot, salt and pepper and continue cooking for about 10 minutes
    4. When the chicken is done, test with a fork, and remove from the pot
    5. Strain the broth, bring back to the boil, add the rice and boil for about 20 minutes, then remove from heat
    6. Beat the eggs, add lemon juice to taste and blend together
    7. Gradually pour in tablespoons of the hot, but not boiling, broth beating at the same time
    8. Add this egg and lemon sauce to the soup, stirring constantly
    9. Ladle the soup into individual warmed bowls, sprinkle with chopped parsley and serve

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