Avgolemono soup

I had never seen this egg-thickened soup served with a poached egg, but it seemed like a good idea so I tried it – and it is. Like many a simple soup, its success depends on a really good stock, so homemade chicken stock is best.

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For the chicken stock

  • bones from a 1.5kg/3lb 5oz chicken, or 450g/1lb wings and/or drumsticks, or leftover bones from a roasted chicken
  • 1 large carrot, roughly chopped
  • 2 celery sticks, roughly chopped
  • 2 leeks, washed and sliced
  • 2 bay leaves
  • 2 sprigs thyme

For the soup