Kotossoupa (Chicken Soup With Egg & Lemon Sauce)

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“Straight out of my Greek cookbook that I brought home from Greece in 1990. The only editing was so Food would accept measurements. 'teacup' didn't work. ;) This is one of my all time favorite recipes.”
2hrs 10mins

Ingredients Nutrition


  1. Wash the chicken & rub with one lemon. Place it in a pot, cover with water and let it boil for about an hour and a half on medium heat.
  2. Add the carrot, onion, salt & pepper and continue cooking for some more minutes. When the chicken is done (test it with a fork), take it out of the pot.
  3. Strain the broth and put it on the fire again. When the broth begins boiling, add the washed rice and continue cooking for 20 minutes.
  4. Remove from heat.
  5. Make the egg & lemon sauce as follows:
  6. Beat the eggs, add lemon juice to taste and beat it together. Pour in tablespoons of the hot but not boiling broth beating at the same time.
  7. Add the egg & lemon sauce to the soup stirring constantly and rotate the pot a few times.
  8. Sprinkle individual servings with chopped parsley & serve immediately.

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