When you are poorly, soup is your best friend, right? I have been off work the last two days as I am not feeling 100% and all I wanted was my mums Chicken and Lemon soup!
This is a recipe my Yaya used to make my mum when she was a child. It is a traditional Greek Cypriot recipe that my Yaya’s mum would make her when she was a child.
Now I am a grown up, my mum has passed the recipe on to me and it is a favourite in our house! Greg requests it regularly 🙂
You will need:
(however many bowls you are aiming to make, plus one!)
(chicken on the bone makes a tastier broth, but I prefer the chicken off the bone!)
1 cup of long grain rice
a block of halloumi cheese
a stock cube
Firstly, measure your water by using the same sized bowl you are going to serve the soup in. Fill it with water and pour in a big pan – repeat for the amount of people you plan to serve – and add one for luck!
Add the raw chicken and stock cube and bring to a boil. Once the water is boiling, if you have used chicken on the bone, it is time to take the chicken off the bone and return the meat to the broth. Add the rice to the broth and continue to boil.
While the broth is boiling away, juice two lemons and crack two eggs into the same jug and mix.
Once the rice is cooked, turn the heat off and add the lemon and egg mixture.
Mix well and leave to stand for a minute or two to let the eggs cook.
Serve with grated halloumi!
Let me know if you try it out!