KitchenCorner WithTheoMichaels


Avgolemoni – Greek Chicken Soup


Serves: 1 Cooking time: 2-3 minutes Equipment: 300ml / 1/2 pintmug


Ingredients


80g/3oz chicken breast, diced roughly into 1cm/ 1⁄2in cubes 185ml/6 1⁄2fl oz/generous 3⁄4 cup stock 15ml/1 tbsp lemon juice 7.5ml/1 1⁄2 tsp cornflour/cornstarch 1 egg Seasoning (heavy on the black pepper)


Method


1. Add the diced chicken breast and stock to amugor bowl and microwave uncovered for 1 1⁄2 minutes (or until the chicken is cooked).


2. In a separatemugadd the 30 FEBRUARY /MARCH2018 THECHELTONIAN


lemon juice and cornflour and stir until fully combined, then pour the cornflour mixture into themug with the cooked chicken and stock and stir.


3. Using themugthat had the cornflour mixture in, crack an egg and whisk, then pour half the egg mixture into the soup and gently stir twice.


4. Microwave uncovered for 30 seconds, and season.


Chef’sNotes: • You can save the leftover egg mixture to use the next day (covered in the refrigerator) or make anothermugsoup for your friend! • The final soup will almost look like an egg drop soup with little slithers of egg running through it; taste for more lemon or black pepper. • If youwant tomake this a heartier soup you can add somecooked rice or pasta to it at the start.


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