Chicken Magiritsa (Greek Easter Soup with Chicken)
A lighter take on the traditional Magiritsa, this chicken-based version by Greek celebrity chef Giorgos Tsoulis brings all the comforting flavors of the classic Easter soup in a more approachable form. Made with tender chicken, aromatic herbs, and finished with a silky avgolemono (egg-lemon sauce), this dish is both nourishing and vibrant—perfect for spring gatherings or a cozy family meal.
Ingredients
- 2 liters chicken stock
- 500 g chicken thighs cut into bite-sized pieces
- 500 g chicken livers
- 300 g spring onions thinly sliced
- 100 g Carolina rice (or other short-grain rice)
- 3 medium eggs
- 1 lettuce head roughly chopped
- 1 onion finely chopped
- ½ bunch fresh dill finely chopped
- juice of 2–3 lemons
- 2-3 tbsp extra virgin olive oil
- Salt and freshly ground black pepper to taste
Instructions
Prepare the livers:
- Bring a pot of water to a boil. Add the chicken livers and blanch for 10 minutes to remove bitterness and firm their texture. Drain, let cool completely, then finely chop and set aside.
Sauté the base:
- Heat the olive oil in a large pot over medium-high heat. Add the chopped onion and chicken pieces and sauté for 3–5 minutes, until lightly browned.
Build the soup:
- Add the chopped livers and cook for 1 minute. Pour in the chicken stock, then add the rice, lettuce, and spring onions. Season with salt and pepper.
- Cover and simmer over medium heat for 30–40 minutes, until the rice is tender and the soup is lightly thickened.
- Stir in the chopped dill and cook for another 2–3 minutes.
Prepare the avgolemono:
- In a bowl, whisk the eggs until frothy. Add the lemon juice, then slowly whisk in 1–2 ladles of hot broth to temper the mixture.
Finish the soup:
- Reduce the heat to low and gently pour the avgolemono into the pot, stirring continuously. Do not let the soup boil, as the eggs may curdle.
- Warm gently for 2–3 minutes, then remove from the heat and serve immediately.
Notes
Chef Tips:
- Temper carefully: Always add hot broth gradually to the eggs to prevent curdling.
- Keep it gentle: Once the avgolemono is added, avoid boiling the soup.
- Adjust the lemon: Start with the juice of 2 lemons, then add more to taste for a brighter finish.
- Choose the right rice: Short-grain rice gives the soup its signature lightly creamy texture.
- For milder flavor: If you prefer, soak the chicken livers in milk or buttermilk instead of blanching.
Tried this recipe?Let us know how it was!