Kota Soupa Avegolemeno(Chicken Rice Soup)
A comforting Greek-inspired chicken rice soup featuring lemon and eggs, perfect for nourishing meals and adaptable with stewed chicken pieces for added flavor.
Ingredients
Instructions
- Bring chicken stock to a boil; add rice, salt, and pepper, and cook until rice is done.
- Remove 1 1/2 cups of stock to cool.
- Beat eggs just until foamy.
- Slowly stir in lemon juice and cooled stock into the eggs.
- Add pieces of stewing chicken as desired.
- Serve at once.
Tips & Substitutions
To enhance the flavor, consider adding fresh herbs like dill or parsley. If you prefer a thicker soup, you can blend a portion of the cooked rice with some stock before mixing it back in. For a lighter option, use brown rice instead of white, but adjust cooking times accordingly. This soup pairs well with Mediterranean recipes, especially those featuring chicken.
Serving Suggestions
Serve the soup hot, garnished with fresh herbs like parsley or dill for added flavor. It pairs excellently with crusty bread or a light salad for a complete meal. Consider serving alongside Lemon Dilled Chicken for a harmonious combination of flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The soup may thicken as it cools, so when reheating, add a splash of chicken stock or water to return it to your desired consistency. Reheat gently on the stove or in the microwave, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Kota Soupa Avegolemeno(Chicken Rice Soup) contains roughly 242 calories, with 9g protein, 47g carbohydrates, and 4g fat. It is an excellent source of vitamin C (221% of the Daily Value) and dietary fiber (29% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 577mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover cooked chicken for this soup?
Absolutely! Using leftover cooked chicken can save time and add extra flavor. Just shred or chop the chicken into bite-sized pieces and add it to the soup when you stir in the lemon juice and cooled stock to heat it through without overcooking.
What can I do if the soup is too acidic from the lemon?
If the soup tastes too acidic, you can balance it by adding a small pinch of sugar or a splash of cream to mellow the flavors. Adjusting the seasoning with additional salt or pepper can also help achieve a more balanced taste.
Is there a vegetarian version of this soup?
Yes! You can make a vegetarian version by substituting chicken stock with vegetable stock and omitting the chicken. Add more vegetables like carrots and celery for extra texture and flavor, making it a hearty and satisfying soup.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).