Soup
Chicken Magiritsa (Greek Easter Soup with Chicken)
- Total timeTotal
- 40′
- ServingsServings
- 4
Magiritsa is the soup Greeks eat after the midnight service on Holy Saturday, traditionally made with lamb offal. This chicken magiritsa is very tasty and light, and everyone who doesn't eat the traditional version can enjoy it.
Magiritsa is the soup Greeks eat after the midnight service on Holy Saturday, traditionally made with lamb offal. This chicken magiritsa is very tasty and light, and everyone who doesn't eat the traditional version can enjoy it. I use boneless chicken thighs, which are juicier, but you can also make it with breast.
If you like mushrooms, add some mixed mushrooms to the chicken magiritsa for an even better result!
Step by step
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The recipe
Chicken Magiritsa Recipe
Total time 40′ · 4 servings
Ingredients
Method
- Wash and finely chop the scallions and dill.
- Trim the chicken thighs of excess fat and cut them into small 1 cm cubes.
- In a wide pot, heat the olive oil and sauté the chicken over high heat until its liquid has evaporated and only the oil remains. It takes about 10 minutes, stirring often so the chicken doesn’t stick.
- Then add the chopped scallions and sauté lightly for 1–2 minutes.
- Add the chicken stock, the dill, salt and pepper.
- Lower the heat, cover the pot and simmer for 25 minutes. Taste the chicken magiritsa and adjust with a little more salt and pepper if needed.
- Now for the avgolemono. The secret is to make it in a food processor: add the lemon juice, the egg and the cornstarch, and blend well until creamy.
- Take the pot off the heat and add the avgolemono. Swirl the pot quickly so it spreads everywhere, then stir the magiritsa with a ladle.
- TipFor a thicker magiritsa, add one more egg and an extra teaspoon of cornstarch to the avgolemono.
- Put the pot back over low heat and stir until it comes to a boil and thickens slightly.
- Serve the chicken magiritsa hot, with a little freshly ground pepper.
