Egg Lemon Soup (Soupa Avgolemono)

Ingredients

• 4 glasses water

• 1 chicken breast

• 1 chicken stock cube

• ¼ glass long-grain rice (Uncle Ben's)

• 1 egg (beaten)

• 1 lemon (juiced)

Method

1. Boil the chicken breast until it very well cooked and remove from the water.

2. Add the rice and the chicken stock cube and stir.

3. In the meantime 'shred' the chicken breast.

4. When the rice has cooked add the shredded chicken and stir.

5. Remove from heat and let it cool a little bit.

6. In a medium bowl beat the egg very well with the lemon - till its frothy.

7. Using a ladle pour some of the liquid of the soup into the egg/lemon mixture very slowly while you still beat the egg/lemon mixture. This makes sure that the egg doesn't curdle from the hot soup. Repeat this 4-5 times or at least till the mixture is similar in temperature with the soup.

8. Pour the egg/lemon mixture back into the soup slowly while stirring quickly.

9. Leave for a few minutes for the soup to 'rest' and serve hot!