Made with fresh chicken and eggs, this classic Greek soup, known as avgolemono, is Easter in a bowl.
- Place 3L water, onion, celery, garlic, bay leaf, peppercorns and 1 teaspoon salt in a large saucepan and bring to the boil over medium–high heat. Carefully place chicken, breast-side down, in pan, ensuring it is submerged. Return to the boil, then reduce heat to medium and cook for 20 minutes, skimming scum from top of stock. Cover with a lid and set aside for 2 hours; the residual heat will finish cooking the chicken.
- Transfer chicken to a plate. Strain the stock through a fine sieve into a clean saucepan. Discard solids. Bring stock to the boil over high heat and simmer for 25 minutes or until reduced by half. Makes 1.5L.
- Meanwhile, remove meat from chicken in large chunks, discarding skin and bones, then shred finely.
- Add orzo to stock, then cook for 10 minutes over high heat or until al dente. Whisk eggs and lemon juice in a bowl until well combined. Whisking continuously, gradually add 375ml (1 1/2 cups) hot stock to egg mixture until combined. Reduce heat to low, then whisk egg mixture into stock in pan until combined. Cook, whisking continuously, for a further 2 minutes or until soup is white. (Don’t overheat or eggs will scramble.) Remove pan from heat and season with salt and pepper.
- Divide chicken and lettuce among bowls, then ladle over soup. Scatter with spring onions and dill to serve.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set