Avegolemono

• 4L chicken stock
• 4 bay leaves
• 1 tsp black peppercorns
• 2 chicken breasts
• ½ cup long grain white rice
• 1 stick celery, diced
• 1 head baby fennel, diced
• 1 carrot, peeled and diced
• Juice of 3 lemons
• Salt flakes and freshly-milled black pepper
• 2 cup green kale, shredded
• 2 eggs
• ½ bunch parsley, finely chopped
• ½ bunch dill, finely chopped

Step 1
Combine the chicken stock, bay leaves and peppercorns in a large saucepan and set over a high heat. Boil for 20 minutes, until reduced by one-quarter, then sieve out the bay leaves and peppercorns.

Step 2
Turn the heat to low, then add the chicken breasts and rice and simmer very gently for 15 minutes. Add the vegetables and cook for a further 15 minutes until the chicken is just firm and the rice is tender. Mix in the lemon juice and season with salt and pepper.

Step 3
Remove the chicken and shred thoroughly. Beat the eggs in a small bowl, then add 1 cup of the hot soup. Turn the heat off under the soup, then stir in the eggs, chicken and kale. Serve topped with chopped herbs.