You could easily add some unauthentic thyme sprigs or other herbs to infuse the broth of this classic Greek soup. My aunt even makes avgolemono with lamb instead of chicken, to celebrate the end of the fast for Easter. It is rich and delicious, simple and nourishing, and gives you two courses from one recipe (the soup and then the beautiful poached chicken). Egg and lemon is very popular as a finish for soups and sauces in Greek cooking.
Rinse the chicken well and put it in a large stockpot with the onion, celery, carrot, parsley stalks, peppercorns and a good sprinkling of salt. Cover with about
Whisk the eggs until they are fluffy. Add the lemon juice. Add a ladleful of hot broth to the egg, whisking to stop it scrambling. Whisk in a little more broth, then add the whole lot to the pan. Return the saucepan to the lowest possible heat for a few minutes to warm the egg through. Add some salt and pepper and serve immediately. If you like, shred one of the chicken breasts and scatter over the soup. Serve the rest of the chicken as a second course.
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