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This is a Greek  recipe which makes a chicken soup with a hint of lemon.
Makes about 3 pints [2 litres]
Preparation time 20 minutes
Cooking time 12 minutes


  • 8oz [250gm] cooked chicken, skinned and boned,
  • 3 pints [2 litre]chicken stock,
  • 4 eggs,
  • juice of 2 lemons,
  • ½ teaspoon black pepper,
  • 1 tbsp chopped fresh parsley.

Cut chicken into small bite size pieces. Put chicken stock into a saucepan and bring to the boil; reduce heat and add the chicken bits, simmer for 10 minutes. While chicken is gently simmering, break the eggs into a bowl and beat well with a wire whisk; gradually add lemon juice, beating continuously. Add a few spoonfuls at a time of the warm stock to the egg mixture. This will warm the egg mixture slightly and so it gets used to the warmth slowly. Now slowly add the egg mixture to the stock in the saucepan, stirring all the time. Cook soup for a further 2 minutes over a low heat, continuing to stir all the time. Do not let it boil or the eggs in it will coddle. Pour into soup bowls, adding pepper and a sprinkling of chopped parsley to serve.