Kotosoupa Avgolemono (Greek Chicken Lemon Soup with Orzo)

About Kotosoupa Avgolemono (Greek Chicken Lemon Soup with Orzo)

Kotosoupa avgolemono is the Greek chicken soup finished with avgolemono, the egg-and-lemon liaison that gives so many Greek dishes their signature silky, tangy character. Kotosoupa means chicken soup, and here it's made with poached chicken thighs, orzo pasta, and carrot in a light broth — homely, restorative food often served when someone's under the weather or simply craving something warm and comforting. What elevates it above a plain chicken-and-pasta soup is that final flourish of whisked egg and lemon stirred into the pot.

The technique that defines it is tempering: the beaten eggs and lemon juice are slowly loosened with ladlefuls of hot broth before being stirred back off the heat, which thickens the soup to a velvety, faintly creamy body without any cream and, crucially, without letting the eggs curdle. The result is bright and lemony, savory from the chicken, with tender orzo giving it substance and shredded chicken and carrot making it a genuine meal. High in protein and generous in volume, it's the kind of soothing bowl eaten warm rather than piping hot, so the delicate egg stays smooth. It's a quiet showcase of how a couple of eggs and a lemon transform a simple broth.