Avegolemono (Greek chicken soup)

Method

1. Put the chicken in a large pan for a snug fit but with some space
2. Add sufficient water or stock to cover the bird by about 5cm (1.5-2 litres) and set over a medium heat
3. Add the bay leaves, parsley and celery stick, bring to the boil, then reduce the heat and cook at a very gentle simmer for about 1½ hours
4. Remove the chicken from the pan, then set aside, covered
5. Sieve the cooking liquid over a large bowl and discard the herbs and celery
6. Return the strained stock to the pan and set over a medium heat
7. Add the rice,and cook for 15–20 mins, or until just tender, then turn off the heat
8. Shred a quarter of the chicken (enjoy the rest as leftovers) and add to the pan, along with 125ml cold water and the halloumi, cut into 2cm cubes
9. Finely grate the zest of the lemon, then squeeze the juice into a large mixing bowl
10. Beat in the eggs
11. Scoop out a ladleful of liquid from the pan and, very slowly, pour into your egg mixture, continuously whisking
12. Repeat to add 2 ladlefuls in total
13. If you add the liquid too fast, you’ll cook the egg and it will curdle
14. Pour the mixture back into the pan, stirring
15. Taste the soup, add more lemon juice if needed and season
16. Reheat it over a low heat for a few minutes, stirring continuously, but don’t let the soup simmer or it will curdle
17. Ladle into bowls, then finish with a few grinds of black pepper, a drizzle of Co-op extra virgin olive oil, and a pinch of lemon zest
18. Serve the soup with crusty bread

This recipe is taken from Rustica by Theo Michaels (Ryland Peters & Small)