Try this tasty Greek lemon and chicken soup for a fresh start to your winter meal.


  • 500g chicken breast fillets
  • 5 cups Massel chicken style liquid stock
  • 1/2 cup medium-grain rice
  • 2 eggs
  • 1-2 tablespoons lemon juice
  • Parsley leaves, to serve
  • Olive oil, to drizzle


  1. Poach chicken in stock. Remove chicken and transfer to a plate.
  2. Add rice to stock. Cook until rice is tender.
  3. Whisk eggs in a heatproof bowl. Add 1-2 tbs fresh lemon juice. Whisk in 1 cup stock mixture. Add to remaining stock.
  4. Cook, stirring, for 2-3 minutes (do not boil). Season. Shred chicken. Place in bowls. Top with soup. Sprinkle with parsley and olive oil.