Agvolemeno Soup (Greek chicken, lemon and rice soup)

ingredients

• 8 chicken drumsticks/1 whole chicken or chicken necks (whatever you like!)
• 3.5L water
• 2 onions, whole
• 2 carrots, whole
• 1 whole celery bunch
• 1 potato
• 2 spoonfuls powdered stock (I love this but you don’t HAVE to use it)
• 1/2 lemon, juiced
• 1 cup washed basmati rice or long grain
• 2 eggs, separated

method

1. Add chicken, water, onion, carrot, celery, Potato, stock powder into a deep pot a cook for 3-4 hours on low.
2. Once cooked. Strain and boil the stock. Add in rice (washed) and cook for 15 mins or until rice is almost fully cooked. Take off heat.
3. Beat egg whites until fluffy. Add egg yolk and continue to beat. Add 2-3 spoonfuls of the stock in the pot into the egg bowl. Continue to beat. Add lemon and beat for a further 10 seconds.
4. Pour egg mixture over the rice and stir. Season with pepper and add some of the chicken from above in!