Kotosoupa Recipe

Preparation

1. 1

   Prepare the Chicken

   In a large pot, place the whole chicken or cut pieces and add 8 cups of water. Bring to a boil over medium-high heat. Skim off any foam that rises to the surface.

2. 2

   Add Vegetables

   Once the chicken is boiling, add the sliced carrots, celery, chopped onion, and minced garlic. Season with salt and black pepper to taste. Reduce the heat to medium-low and let simmer for about 45 minutes, or until the chicken is cooked through.

3. 3

   Remove Chicken and Shred

   After cooking, carefully remove the chicken from the pot. Allow it to cool slightly, then shred the meat into bite-sized pieces, discarding the skin and bones.

4. 4

   Beat the Eggs

   In a separate bowl, beat the eggs and mix in the lemon juice. This will be used to create a creamy texture in the soup.

5. 5

   Combine Everything

   Return the shredded chicken to the pot with the simmering broth and vegetables. Gradually stir in the egg mixture while continuously whisking the soup to prevent the eggs from curdling.

6. 6

   Finish the Soup

   Let the soup simmer for an additional 5-10 minutes, allowing the flavors to meld. Adjust seasoning with more salt and pepper if desired.

7. 7

   Serve

   Ladle the kotosoupa into bowls and garnish with fresh dill before serving. Enjoy your warm, comforting chicken soup!