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GreekAuthentic Cuisine

Kotosoupa Classic

Serves 4 to 6 Soup chicken, Soups

Kotosoupa Classic

Kotosoupa Classic is a staple in Greek households, especially during the cooler months when comfort is most sought after. This version reflects the essence of home cooking, where the quantity of olive oil is a matter of intuition, and salt is a tactile decision. Lemons are always nearby, ready to add their bright acidity to the dish. It’s a soup that warms both the kitchen and the heart, bringing a sense of Greek tradition to the everyday table.

The flavors of Kotosoupa are simple yet fulfilling. The chicken provides a rich depth, complemented by the sweetness of carrots and the gentle onion notes of leeks. Orzo adds a satisfying texture, while fresh parsley offers a hint of earthiness. The soup should feel hearty and nourishing, with a balance of savory and citrusy notes that come alive with a final squeeze of lemon.

Ingredients

  • 1chicken — jointed
  • 2carrots
  • 1leek
  • 100 gorzo
  • 2 Lwater
  • 2 tbspolive oil
  • fresh parsley — chopped
  • to tastefine sea salt and black pepper

Method

  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add one diced onion, stirring occasionally, until the onion becomes translucent and fragrant, about 5 minutes. Be careful not to let the onion brown, as this can alter the flavor of the soup.
  2. Add the whole chicken to the pot, ensuring it is nestled among the onions. Pour in 2 liters of water, making sure the chicken is fully submerged. Increase the heat to high and bring the water to a gentle boil. Skim off any foam that rises to the surface to keep the broth clear.
  3. Once boiling, reduce the heat to low and cover the pot. Let the chicken simmer gently for about 45 minutes, or until the meat is tender and easily pulls away from the bone. The broth should be rich and aromatic by this point.
  4. While the chicken is simmering, peel and slice 2 carrots into rounds and clean and slice 1 leek into thin rings. After the chicken is cooked, carefully remove it from the pot and set it aside to cool slightly.
  5. Add the sliced carrots and leeks to the pot. Stir in 100 g of orzo, ensuring it is evenly distributed. Let the soup simmer uncovered for about 10-12 minutes, or until the orzo is tender and the vegetables are soft.
  6. While the orzo cooks, shred the chicken meat, discarding the skin and bones. Return the shredded chicken to the pot, stirring to combine with the orzo and vegetables.
  7. Taste the soup and season with fine sea salt and black pepper to your preference. Finish with a generous handful of chopped fresh parsley for a burst of color and freshness. Serve hot, with lemon wedges on the side for a bright, tangy finish.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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