One of my favorite quick meals to make from leftover roast chicken, is Greek chicken soup (Kotosoupa Avgolemono). It’s hearty, simple and so delicious, and it’s unlike any chicken soup you’ve tried before!
It’s a staple of the Greek diet and it’s one of my top comfort foods, a dish that transports me back to the cocoon of warmth, safety and cherished memories growing up on the Mediterranean coast of Greece.
The secret for this mouthwatering soup is the avgolemono – an egg-lemon sauce, that is often added in Greek recipes and acts as a thickening agent, giving the soup a unique creamy texture and tangy lemony flavor.
Traditionally, the soup is prepared by boiling chicken with onions, celery and carrots until it is tender, and then using that broth to cook the rice, which is part of the original recipe. The soup is then finished off with the creamy avgolemono sauce and topped with the cooked chicken.
Rather than traditional rice, this recipe uses 0-carb shirataki (or “miracle”) rice. The fact that shirataki rice doesn’t need cooking significantly reduces the prep time for this dish, which makes it an ideal mid-week, delicious fix!
- 3 cups chicken or vegetable broth (I used homemade, which I always keep in the freezer)
- 1 egg (make sure it is room temperature!)
- 1 lemon
- 1 packet miracle rice
- 2 cups cooked chicken meat (boiled or roasted both work great)
- salt & pepper to taste
- Bring broth to boil in a medium pot.
- Drain miracle rice into a strainer and rinse for 30 seconds with clean water.
- Throw rice into the broth and turn off the heat. Take off the heat and add the cooked chicken meat so it starts warming up. Let sit for 5-10 minutes.
- Meanwhile prepare the avgolemono: Squeeze the lemon and set aside. Beat the egg in a small bowl until foamy. Slowly add the lemon juice to the egg while whisking continuously. Slowly add half a ladle of hot broth to the mixture while continuing to whisk. Continue adding broth (slowly!) and whisking, until the avgolemono is as hot as your soup. That usually takes about 2-3 ladles of broth.
- Slowly pour the avgolemono sauce back into the pot, whilst stirring. Add salt and pepper to taste.
- Place the lid on and leave for 3-4 minutes to thicken.
- Pour into serving dishes and top with freshly ground pepper, bacon crumbles or 1/2 tablespoon fresh parsley!
Note about the avgolemono sauce: One of the most common mistakes people make is using cold eggs and/or adding the broth to the egg-lemon mixture too quickly. As a result the egg whites curdle, and you end up with an egg drop soup. Use room temperature eggs, whisk vigorously and continuously, and add the broth slowly! If you follow these steps you are guaranteed to end up with a delicious, creamy soup!