Yiayia's Kotosoupa with Sour Trahana

⏱ 100 min · Serves 6

The Greek grandmother cure-all: a whole chicken simmered into golden broth, then thickened with nubbly sour trahana until spoon-coatingly comforting. Finished with a sharp squeeze of lemon and a shower of dill.

Per serving: 455 kcal · 36.0g protein · 31.0g carbs · 21.0g fat

Ingredients

• 1 whole chicken, about 1.6kg
• 2 carrots, halved
• 2 celery sticks, halved
• 1 onion, peeled and halved
• 2 bay leaves
• 6 black peppercorns
• 2.5 litres cold water
• 200g sour trahana (xinos)
• 60g butter
• Juice of 1-2 lemons
• 1 tsp salt, plus more to taste
• 3 tbsp chopped fresh dill
• Extra virgin olive oil, to finish
• Grated kefalotyri or pecorino, to serve (optional)

Method

1. Put the chicken in a large pot with the carrots, celery, onion, bay leaves and peppercorns. Cover with the cold water and bring slowly to a simmer.
2. Skim off the grey foam that rises for the first 10 minutes, then add 1 tsp salt. Simmer gently, uncovered, for 60-70 minutes until the chicken is falling from the bone.
3. Lift the chicken onto a board and strain the broth, discarding the aromatics. You want about 2 litres; top up with water if short.
4. When cool enough to handle, pull the chicken meat into bite-sized pieces, discarding skin and bones.
5. Return the broth to the pot, bring to a rolling simmer and rain in the trahana, stirring constantly to stop it clumping. Cook 8-12 minutes, stirring often, until swollen and tender and the soup is thick and creamy.
6. Stir in the butter, then the shredded chicken (use about two-thirds; save the rest for sandwiches). Warm through.
7. Off the heat, add lemon juice to taste, plenty of black pepper and salt. Stir in the dill.
8. Ladle into bowls, add a thread of olive oil and a little grated cheese, and serve with more lemon on the side. It thickens as it sits, so loosen with hot water if reheating.