Avgolemono: egg-lemon chicken and rice soup

Ingredients

For 1 serving

• Chicken breast120 g
• White rice45 g
• Chicken broth500 ml
• Eggs1
• Lemon juice25 ml
• Carrots60 g
• Celery40 g
• Dill3 g
• Extra virgin olive oil5 g
• Whole wheat bread1
• Black pepperto taste
• Saltto taste

Contains: gluten, eggs, celery,

Method

1. Peel the carrot and dice the carrot and celery into pieces of about 1 cm. Bring the chicken stock to the boil in a pan, add the vegetables and the whole chicken breast and simmer over medium-low heat for 15 minutes, until the chicken is cooked through.
2. Lift out the chicken and shred it with two forks. Rinse the rice, add it to the stock and cook for 15 minutes over medium-low heat, until tender.
3. In a bowl whisk the egg with the lemon juice until frothy. Pour in a ladle of hot stock in a thin stream while whisking, so the egg warms without setting.
4. Take the pan off the heat and stir the mixture into the soup until silky and slightly thickened; don't let it boil again or the egg will scramble.
5. Add the shredded chicken, chopped dill, extra virgin olive oil and black pepper, season with salt and serve with the wholemeal bread.