Greek Lemon Chicken Soup with Eggs

Ingredients

• 1.5kg whole chicken or chicken pieces (thighs and breasts)
• 2 litres cold water
• 2 celery stalks, roughly chopped
• 2 carrots, peeled and roughly chopped
• 1 large onion, quartered
• 2 bay leaves
• 6 black peppercorns
• 150g long-grain rice or orzo pasta
• 3 large eggs, at room temperature
• Juice of 2 large lemons (about 100ml)
• 2 tsp sea salt, or to taste
• Freshly ground white pepper
• Fresh dill or parsley, chopped, for garnish

Method

1. Place the whole chicken or chicken pieces in a large stockpot with the cold water. Add the celery, carrots, onion, bay leaves, peppercorns, and 1 teaspoon of salt. Bring to the boil over high heat, then immediately reduce to a gentle simmer. Skim off any foam that rises to the surface during the first 10 minutes - this ensures a clear, clean-tasting broth.

2. Cover partially and simmer very gently for 45-50 minutes until the chicken is completely cooked through and tender. The broth should barely bubble - aggressive boiling will make it cloudy. If using a whole chicken, it's done when the meat easily pulls away from the bone.

3. Carefully remove the chicken from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot, discarding the vegetables and aromatics - they've given all their flavour to the broth. You should have about 1.5 litres of clear, golden broth. Taste and adjust seasoning with salt.

4. Once the chicken is cool enough to handle, shred the meat into bite-sized pieces, discarding the skin and bones. Set the meat aside. If you prefer a lighter soup, use only half the chicken and save the rest for sandwiches or salads.

5. Bring the strained broth back to a gentle boil. Add the rice or orzo and cook according to packet instructions until just tender, about 12-15 minutes for rice, 8-10 minutes for orzo. Stir occasionally to prevent sticking. Add the shredded chicken back to the pot and heat through for 2-3 minutes. Remove from heat.

6. Now comes the crucial avgolemono technique - this is what transforms ordinary chicken soup into something special. In a medium bowl, whisk the eggs vigorously until very light and frothy, about 2 minutes. Continue whisking whilst slowly adding the lemon juice in a thin stream. The mixture should be pale and foamy.

7. This next step is vital and must be done slowly to prevent curdling: take a ladleful of the hot (but not boiling) broth and add it to the egg-lemon mixture whilst whisking constantly. This tempers the eggs, gradually raising their temperature. Repeat with another 2-3 ladlefuls of broth, whisking continuously each time. You're aiming for a smooth, warm mixture.

8. Now reverse the process: very slowly pour the tempered egg-lemon mixture back into the pot of soup, stirring the soup gently and constantly with a wooden spoon. Do NOT let the soup boil at this stage or the eggs will scramble. Keep stirring for 2-3 minutes over very low heat - you'll notice the soup becoming silky and slightly thickened, with a beautiful pale, creamy appearance.

9. Taste and adjust seasoning with salt and white pepper. The soup should have a bright, tangy lemon flavour balanced by the rich chicken broth. If you prefer more lemon, add a little more juice, but do so gradually - you can always add more but can't take it away.

10. Serve immediately in warm bowls, garnished with fresh dill or parsley. Avgolemono is best eaten straightaway whilst the texture is silky and smooth. If you need to reheat leftovers, do so very gently over low heat, stirring constantly, and never bring to the boil or the eggs will curdle. This comforting soup is perfect for cold days, when you're feeling under the weather, or as an elegant starter for a dinner party.