Kotosoupa

🔥 Prep

• Rinse the 1 kg chicken under cold water and pat dry; cut into serving‑size pieces.
• Peel and dice the 2 carrots into small cubes (~½ cm).
• Trim and slice the 1 celery stalk into thin diagonal pieces.
• Measure out 0.5 cup of rice and rinse under cold water until water runs clear.
• Crack the 2 eggs into a bowl, whisk until smooth, then add the juice of 1 lemon and whisk together to form the avgolemono mixture.

🔥 Cook

• 1. Place the chicken pieces in a large pot, add enough cold water to cover (about 2 L), and bring to a boil over high heat.
• 2. Once boiling, reduce to a gentle medium simmer, skim any foam, and cook for 30 minutes until the meat is tender.
• 3. Remove the chicken, let cool slightly, then shred the meat off the bones, discarding skin and bones (or return bones for extra flavor if desired).
• 4. Return the shredded chicken to the pot, add the diced carrots, sliced celery, and the rinsed rice.
• 5. Bring the mixture back to a medium‑high heat boil, then reduce to low and simmer for 20 minutes, or until the rice is cooked and the vegetables are soft.
• 6. Lower the heat to low and ladle about 1 cup of hot broth into the egg‑lemon mixture while whisking constantly to temper it (prevent curdling).
• 7. Slowly pour the tempered egg‑lemon mixture back into the pot, stirring gently; keep the soup on low heat for 2 minutes to thicken, do not let it boil.
• 8. Taste and adjust seasoning with salt and pepper as needed.

🔥 Serve

• Ladle the hot kotosoup into warmed bowls, drizzle with a little extra lemon juice if desired.
• Garnish with freshly chopped parsley or dill for added freshness.
• Serve with crusty bread or a simple Greek village salad on the side.