LEMON AND CHICKEN SOUP
Avgolemono, as this dish is more commonly known, is a simple Mediterranean soup of eggs, lemons and chicken broth. It is the Mediterranean equivalent of chicken noodle soup and can be made using orzo pasta instead of rice. We have added shredded roast chicken; it’s a really satisfying and comforting lunch or dinner.
Bring stock to a boil in a large saucepan over high heat. Reduce heat to medium and add rice. Cook, partially covered and stirring occasionally, until rice is tender, about 20 mins.
In a medium-sized mixing bowl, add eggs and lemon juice and whisk until combined. Add 1 cup of simmering stock and whisk again to combine then transfer this mixture back into the pot.
Add shredded chicken and stir to combine. Continue to cook, stirring, for about more 2 mins. Season to taste.
Serve in large bowls and garnish with chopped parsley and plenty of crusty bread.
2 litres chicken stock
1 cup basmati rice (or orzo, if desired)
3 lemons, juiced
400g Farro shredded roast chicken
3g fresh Italian parsley leaves, roughly chopped