Greek egg and lemon soup (avgolemono)

A comforting Greek chicken broth with rice, thickened to silkiness with eggs and lemon. Bright, soothing and surprisingly simple.

Ingredients

• 2 Chicken stock cubes, made up with 1.2 litres hot water, or homemade stock
• 80 g Basmati rice
• 150 g Cooked chicken (leftover), shredded (optional)
• 2 Eggs
• 1.5 Lemons, juiced
• 1 g Salt
• 1 g Black pepper
• 5 g Fresh dill, chopped

Method

1. Bring the stock to the boil, add the rice and simmer for 15 minutes until tender. Add the chicken, if using, for the last few minutes.
2. Whisk the eggs and lemon juice together in a bowl until frothy. Slowly whisk in two ladles of hot stock, a little at a time, so the eggs warm up without scrambling.
3. Turn the heat right down and stir the egg mixture into the pan. Stir gently for 2–3 minutes until the soup thickens slightly; don't let it boil. Season and serve with dill.