Greek Chicken Soup (Avgolemono)

Back in my nannying days, I also used to nanny for a Greek family who became very dear friends. It was while working with this family that I first tasted this soup and I will never forget how it blew me away with the simple flavours. It is so satisfying and full of nourishment. The thing about soup is it is so comforting to eat and can be so good for you!

1 whole chicken

½ cup uncooked white rice

1 celeriac root, grated

½ cauliflower, finely chopped

S&P to taste

3 eggs, beaten

2 lemons, juiced

Put chicken into a saucepan and cover with water. Cover and bring to the boil. Reduce to a simmer and simmer for 1 hour. When the chicken is done, the meat should pull from the bones easily. Remove the chicken and set aside. Add the rice, celeriac and cauliflower. Season broth to taste. Simmer for a further 20 minutes or until rice is cooked, remove from the heat. Whisk the eggs with the lemon juice then slowly whisk a ladle full of broth into the egg mixture at a time until the egg mixture is heated. Then pour the egg mixture into the main soup pot. It should look creamy. Pull apart the chicken meat and add to the soup.