Kotosoupa (Greek Chicken Soup)
A whole chicken simmered with aromatics until the broth is rich and golden, finished with orzo or rice cooked directly in the broth and shredded chicken. The classic Greek restorative soup — simple, deeply nourishing, and finished with lemon at the table.
Ingredients
- 1 whole chicken 3.5-4 lbs / 1.6-1.8 kg
- 10 cups cold water
- 1 medium onion halved
- 3 ribs celery with leaves in large pieces
- 2 medium carrots in large pieces
- 1 bay leaf
- 8-10 whole black peppercorns
- 1.5 teaspoons fine sea salt
- 3 tablespoons extra-virgin olive oil
- 1 cup orzo or medium-grain rice
- fresh dill and lemon wedges for serving
Instructions
- Place whole chicken in a large pot. Cover with cold water. Add onion, celery, carrots, bay leaf, peppercorns, and salt. Bring to a gentle boil, skimming foam for the first 10-15 minutes.
- Add olive oil. Reduce to a low simmer. Cook uncovered or partially covered 1 hour to 1 hour 15 minutes until chicken is cooked through and meat pulls easily from the bone.
- Remove chicken and let cool slightly. Discard onion, celery, bay leaf, and peppercorns. Leave carrots in the broth. Shred the chicken, discarding skin and bones.
- Bring broth to a boil. Add orzo or rice and cook until tender, 8-10 minutes for orzo or 15-18 minutes for rice.
- Return shredded chicken to the pot. Taste and adjust salt. Serve in deep bowls with fresh dill and lemon wedges.
Notes
Do not rush the chicken simmer. The collagen extraction that gives the broth its body only happens at a low, patient simmer. A rolling boil produces cloudy, less rich broth. The broth is better the next day. Make it a day ahead and refrigerate — the fat will solidify on top and lift off cleanly, and the flavors will deepen. Orzo vs. rice: orzo produces a slightly thicker, more hearty soup. Rice produces a cleaner, more delicate result. Both are traditional.
Nutrition
Calories: 320kcal | Carbohydrates: 24g | Protein: 28g | Fat: 12g | Sodium: 680mg | Fiber: 2g