The secret ingredient for this heartwarming Greek lemon chicken soup (Kotosoupa Avgolemono) is the Avgolemono.Īvgolemono is an egg-lemon sauce, that is often added in Greek recipes and especially soups and acts as a thickening agent, giving the soup a unique creamy texture and tangy lemony flavor. And best of all its topped off with some shredded chicken for that extra bit of comfort! It mixes eggs with lemon and the delicious, fragrant chicken stock resulting in a deliciously tangy, thick and hearty soup. This is the authentic recipe for Greek lemon chicken soup, a trademark dish that has nourished generations. So read along to discover my tips and tricks to make it to perfection as well as my variations and of course my delicious recipe! Hearty, simple and extra comforting, this Greek lemon chicken soup is with no doubt the perfect dish for a cold winter’s day! ‘Kotosoupa Avgolemono’ is a classic Greek soup made basically with chicken, which is boiled until tender, rice and finished off with a delicious egg-lemon sauce, which is added in the chicken broth.
In 2003, Sendak received the first Astrid Lindgren Memorial Award, an annual international prize for children’s literature established by the Swedish government.Jump to Recipe Greek lemon chicken soup – A traditional wintery recipe In 1970 he received the international Hans Christian Andersen Medal for Illustration, in 1983 he received the Laura Ingalls Wilder Award from the American Library Association, and in 1996 he received a National Medal of Arts in recognition of his contribution to the arts in America.
He received the 1964 Caldecott Medal for Where the Wild Things Are and is the creator of such classics as In the Night Kitchen, Outside Over There, Higglety Pigglety Pop!, and Nutshell Library. Maurice Sendak’s children’s books have sold over 30 million copies and have been translated into more than 40 languages.
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