Greek cuisine · Soups & Stews

Kotosoupa me Kritharaki

Clear chicken broth with carrot and celery, in which orzo softens and the meat returns to the soup.

Ingredients · for 4 servings

• 2 chicken thighs
• 2 carrots
• 2 stalks celery
• 1 onion
• 1 bay leaf
• 150 g kritharaki (orzo)
• 1 lemon
• 3 tbsp olive oil
• 1/2 bunch dill
• Salt, pepper

Instructions

1. Rinse the chicken thighs under cold water and put them into a large pot with the halved onion, the bay leaf and 1.5 l cold water.
2. Bring slowly to a boil, skimming off the gray foam several times in the first 10 min. so the broth stays clear, then salt lightly and let simmer gently for 40 min.
3. Cut the carrots and celery into fine dice of about 5 mm, add to the broth after 40 min. and cook along for another 10 min. until soft but not falling apart.
4. Lift out the thighs, remove the meat from the bone, tear it into bite-sized pieces and remove the onion halves and the bay leaf.
5. Sprinkle the orzo into the boiling broth and cook uncovered for 7–8 min., stirring twice, until soft and the soup looks lightly thickened.
6. Return the meat, season with the juice of half a lemon, salt and pepper, and serve hot sprinkled with chopped dill and a drizzle of olive oil.