Greek Chicken Soulfood Soup

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   1. Prepare all the ingredients and place in a large pot.

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   2. Add water (enough to cover chicken - how runny you like the soup is up to you).

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   3. Bring to a boil, then lower heat and semi-cover.

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   4. Add stock cube.

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   5. Leave to boil at least 40 mins on low heat, until chicken is well cooked through.

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   6. In the meantime, beat eggs well and add juice of 1 lemon, plus some black pepper and salt.

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   7. When the soup is ready, remove from the heat, and remove the chicken pieces. Leave to cool and remove meat from the bone. Flake into bite-sized pieces and return to pot.

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   8. Take a ladel-ful of the hot soup and add slowly to egg/lemon mixture (called avgolemono) as you beat the eggs and lemon juice. Keep doing this until you have added at least 5 ladel-fulls of soup to make the avgolemono more runny.

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   9. Slowly pour the avgolemono mixture back into the soup, stirring it gently in. Season to taste. I usually like to add a lot more lemon juice to my place! Except for the cheeky tartness of lemon (contrasting the creaminess of the eggs) the Vit C in lemon, which is higher than that in oranges, gives your immune system a good boost.

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    10. Ladel into bowls and serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.