This is a classic Greek recipe often cooked in Greek homes the world over.

Chicken soup is a soul warming bowl of comfort and great when you’re feeling under-the-weather.

You can also cook this soup with fish like barramundi, sea bass, snapper or brim.

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Serves 4

Ingredients

2 ½ liters water
1kg chicken wingetts or ribs, washed
3 stalks celery, diced, use leaves too
1 onion, diced
3 cloves garlic, diced
1 handful parsley, stalks and leaves roughly chopped
150g Riso pasta or short grain rice
Juice 2 lemons
2 eggs
Extra virgin olive oil, to serve

Method

Place 2 ½ liters of water in a large saucepan. Add celery, onion, garlic, parsley and a good pinch of salt and pepper. Bring to the boil.

Add the chicken wings and simmer for 20 to 25 mins. Skim off any scum as it floats to the surface of the soup.

Remove the chicken and set aside. Strain the soup through a fine strainer into a clean pot and discard the vegetables.

Place over medium heat, add the pasta and cook for about 15 to 20 mins or until the pasta is al dente.

Whisk lemon juice with the eggs and a pinch of salt.

Whisk in a small amount of broth so the egg doesn’t curdle, then slowly add it back into the soup while stirring.

Remove from the heat and divide between bowls.

Serve with the chicken wings, a good griding of salt and pepper, and a drizzle of olive oil.