Greek Egg and Lemon Soup

Cook Time 30 minutes

Servings 4


2L chicken stock

2 medium chicken breasts

½ cup risoni pasta

4 eggs, lightly beaten

1 large lemon, zested and juiced

Dill, to serve


Bring the stock to the boil then add the chicken and turn the heat down to a gentle simmer. Poach chicken for 8-10 minutes then remove from the pan and cool slightly. Shred  the chicken.

Return the pan to a simmer, season with salt and add the pasta. Cook for 8 minutes or until the pasta is al dente. Meanwhile, whisk together the eggs, lemon juice and zest.  

Once the pasta is almost cooked, return the shredded chicken and turn the heat off. Mix a ladleful of the hot soup into the egg mixture, then stirring constantly, whisk the egg mixture into the soup. Stirring regularly so it does not curdle.

Divide soup between bowls and garnish with dill, freshly cracked pepper and a drizzle of olive oil.


Greek Lamb with Risoni


Greek Chicken and Peas