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Many countries around the world have their own rendition of chicken soup, and it’s always considered a deeply soothing food everywhere.

For Greeks, kotosoupa (also known as Avgolemonois proven that when combined and cooked, the ingredients in this soup offer a powerhouse of health for treating colds, flu, and light fevers. It is considered especially beneficial for abating respiratory problems, sore throat and sniffles.

Hot chicken stock, made with the (ideally organic, free range) chicken meat and bones, is extremely hydrating and rich in proteins, B vitamins and minerals. It’s also rich in tryptophan, an antioxidant that boosts the production of feel-good serotonin in the brain. In combination with pasta or rice, which are rich in carbohydrates, the soup offers energy too.

The other ingredients in Greek chicken soup are carrots, celery and onion. Carrots are
high in vitamin A and K, as well as potassium and antioxidants, celery is packed with antioxidants and has an anti-pyretic effect because it’s anti-inflammatory and alkalizing, and onion has antibacterial properties among many other benefits.

Finally, Greek kotosoupa is classically made with the addition of avgolemono at the end, which just adds to the health-boosting goodness of this dish. Avgolemono is made by beating two egg yolks or a whole egg plus one yolk and then adding the freshly squeezed juice of a lemon. Egg yolks are rich in Omega 3s, vitamins D, A and B12, folate, phosphorus and selenium, all essential components for strengthening the body’s immune system. Lemon is high in antioxidants and especially vitamin C, promotes hydration and aids digestion.


  • 1 whole chicken
    (ideally organic, free range), cut into pieces
  • 1 cup rice
  • 2 carrots, finely chopped
  • 4 stems of celery, finely chopped
  • 1 onion, finely chopped
  • 2 lemons
  • 2 eggs
  • salt and pepper to taste
  • olive oil


  • Wash chicken thoroughly.
  • Chop carrots, celery, onion and garlic.
  • Place chicken in large stockpot and fill 3/4 of the way with water. Bring to rapid boil, then lower heat to medium/low. 
  • Add carrots, celery, onion, garlic, salt, pepper and a dash of olive oil. Cook for 30 minutes.
  • Add rice and boil for another 30 minutes. 
  • Whisk the eggs in a separate bowl, gradually adding the lemon juice. Add about 2 ladlefuls of stock and whisk it into the eggs. 
  • Return the egg mixture into stockpot and cook over low heat until soup starts to thicken, without letting it boil.

*Recipe & Image by IN+SIGHTS GREECE © (Copyright) 


The Athens Guide

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