Chicken recipes
25 minutes
Avgolemono (egg-and-lemon soup)

1. Bring stock to the boil in a large saucepan. Add the chicken, rice and quinoa and simmer gently until heated through.
2. Whisk the eggs with the lemon juice, then gradually whisk in ½–1 cup hot soup to warm the eggs.
3. Whisk the eggs into the soup, and continue whisking until the soup thickens slightly. Take care to heat gently and avoid boiling and curdling the soup. Stir in the baby spinach and check the seasoning.
Photograph: Toby Murphy
Productions: Brita Du Plessis
Food assistant: Claire-Ellen Van Rooyen