A bowl of chicken and egg comfort

A bowl of chicken and egg comfort

This bowl of goodness is based on the Greek avgolemono – basically a soup with chicken, orzo pasta and a poached egg, enlivened with parsley. The dish is lemony-fresh, comforting and invigorating, like springtime in a bowl.

A bowl of chicken and egg comfort

  • Serves icon Serves 4
  • Time icon Hands-on time 25 mins, cook time 40 mins

This bowl of goodness is based on the Greek avgolemono – basically a soup with chicken, orzo pasta and a poached egg, enlivened with parsley. The dish is lemony-fresh, comforting and invigorating, like springtime in a bowl.

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed to a paste with a few sea salt crystals
  • 4 skinless chicken thigh fillets or 2 breasts
  • 500ml good homemade or shop-bought chicken stock
  • 6 medium eggs
  • Splash of wine vinegar
  • 2 unwaxed lemons
  • 150g orzo pasta
  • Sea salt crystals and freshly ground black pepper
  • 20g flat-leaf parsley, leaves removed, to serve
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Heat the oil over a medium heat and fry the onion for 4 minutes to soften. Add the garlic, chicken thighs, stock and 500ml water. Bring to a gentle simmer and cook for 15–20 minutes until the chicken is just tender.
  2. Meanwhile, poach four of the eggs, one at a time. Have a pan of boiling water ready and add a tiny splash of wine vinegar. Swirl the water and crack the first egg into the vortex, turn off the heat and time for 2½ minutes. When the egg is ready, lift into a bowl of cold water and continue poaching the other three eggs in the same way.
  3. Finely zest one of the lemons and set the zest aside in a small bowl. Thinly pare off the rind from the other, shred it finely, put in another small bowl and cover for serving later. Juice both the lemons into a medium bowl, crack in the remaining two eggs and whisk with a fork, then set aside.
  4. When the chicken is ready, lift it out of the stock and put onto a plate. Continue to simmer the stock gently. Add the orzo and fine lemon zest to the stock with a pinch of salt and cook for 8 minutes or until the orzo is almost cooked. Shred or slice the chicken thinly and return to the stock.
  5. Fill a bowl or pan with boiling water and gently lift the poached eggs into the water to heat through for a minute. Gradually mix a few ladlefuls of the hot stock into the lemon and egg mixture, then add this mixture to the pan of hot stock and turn off the heat. Stir well and serve in large bowls each topped with a hot poached egg, shredded lemon rind and parsley leaves.  Season to taste.

Recipes taken from Cracked by Linda Tubby. Published by Kyle Books. Photography by Ali Allen.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Chicken soup recipes

Asian-style chicken soup

This chicken noodle soup recipe is made using storecupboard ingredients...

Save recipe icon Save recipe icon Save recipe

Noodle recipes

Chicken noodles

This chicken dish uses instant noodles and miso soup to...

Save recipe icon Save recipe icon Save recipe

Delicious recipes for one person

One-pot orzo with feta and olives

Everything goes in to one pot when you cook this...

Save recipe icon Save recipe icon Save recipe

One-pot recipes

Chickpea, orzo and tomato stew with feta and dill

Your favourite orzo recipe on this site! This is a...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.