Chicken Soup Avgolemono

The icy mornings remind me that winter is here and with that the promise of slow cooking, Sunday afternoon long lunches, retreating to the sanctuary of our homes and nourishing the mind, body and soul with comfort food.

• 1 whole chicken

• 250 grams fine noodles (angel hair) or short grain rice

• salt and pepper, to taste

• egg and lemon sauce

Wash the chicken and place in a large pot with enough water to cover. Bring to boil and cook until tender, skimming off the scum as it cooks. Remove the chicken and strain the stock.

Bring the stock back to the boil, add the noodles and simmer until cooked. Season to taste.

Make the egg and lemon sauce and add to the soup. Serve the soup hot accompanied with the chicken meat.

Avgolemono (egg and lemon sauce)

• 2 eggs

• juice of 1 lemon

• juice from the soup stock

Lightly beat the egg whites in a small bowl, add the yolks and beat a little more then add lemon juice gradually.

Slowly add a little stock into the egg and lemon mixture, beating all the time. Add a little more stock, continue mixing.

Pour the egg and lemon sauce into your soup or over your dish, stirring well so it doesn’t curdle.