Both tantalising and restorative, zesty and creamy, this Greek take on chicken soup hits all the right notes and is perfect for Easter
Chicken soup for the soul is more than just an American self-help trope: as Carolina Doriti points out in her book Salt of the Earth, “every culture around the world has a restorative chicken soup”, from Romanian ciorba radauteana to Filipino tinolang manok. Creamy, tangy kotosoupa avgolemono is Greece’s version, and it’s “greatly healing and medicinal, and the most delicious, comforting, warming meal you will have”, according to food writer Georgina Hayden, whose Greek Cypriot family prescribes it for anyone feeling under the weather or simply run down.
Based on avgolemono, Greek cuisine’s famous egg and lemon sauce, which is a rich, bracingly sour mixture that’s often added to stews and other dishes (such as stuffed cabbage), in the words of Rena Salaman, “its welcoming aroma always adds a bright note to a cold day, and it makes a very substantial meal by itself”. So if you’re craving sunshine but still feel in need of a little winter comfort, this is the dish for you. It also makes a lovely splash of colour at the Easter table, particularly if you’re serving chicken for the main course.
