This is a take on a traditional Greek soup which is the definition of food for the soul. This light and nutritional winter warmer will have you feeling ready to fight the cold. In this recipe Matt uses a pre-cooked rotisserie chicken which you can find in our Notting Hill, Chelsea and Wimbledon locations. Otherwise you can use leftover chicken or boil your own chicken.

This includes a handy broth recipe that you can use after you've cooked a whole chicken and stripped off the meat to give it a second life and reap the benefits of broth.

Ingredients:

200g shredded rotisserie, free-range chicken or pre-cooked (traditionally boiled), chicken

 8 cups rotisserie carcass chicken broth (see recipe for broth below)

100g finely chopped carrots

60g finely chopped celery

80g finely chopped onions

2 garlic cloves, finely chopped

2 bay leaves

1 cup rice

90g fresh lemon juice

2 large eggs

2tbsn fresh parsley  chopped fine (optional)

Salt and pepper

Extra Virgin Olive Oil

Method 

1.     Heat 1 tbsp olive oil in a large pot over medium-high. Sauté carrots, celery, onions, and garlic briefly.

2.     Add chicken broth, bay leaves, and rice. Simmer for 20 minutes until tender.

3.     Stir in cooked chicken.

4.     In a bowl, whisk lemon juice and eggs. Temper with 2 ladles of broth.

5.     Add the egg-lemon sauce to the soup and stir. Remove from heat.

6.     Garnish with parsley (optional). Serve hot with bread.

Carcass broth 

1 Carcass / bones / skin

1 Carrot

2 cloves Garlic

1 stick Celery

2 tbsn chicken stock powder / oxo

Method:

Put the carcass, carrot, garlic cloves, and celery stick in a large pot.

Pour enough water into the pot to cover all the ingredients.

Stir in the chicken stock powder or oxo for added flavour.

Bring the pot to a boil, then reduce the heat and let it simmer for 1 to 2 hours. Skim off any foam that rises to the surface.

Remove from heat, strain the broth using a fine-mesh sieve to remove solids, and let it cool.