Avgolemono soup

For the stock, place the chicken in a pot together with 1.5 liters of water and the stock cubes. Boil over medium heat for about 40 minutes, until the chicken becomes very tender.

Remove the chicken from the pot and immediately add the glacé rice to the stock. Boil for 15–20 minutes, until the rice softens and the soup begins to thicken naturally. Meanwhile, shred the chicken, removing the bones and skin.

For the avgolemono, beat the eggs together with the extra yolk in a bowl until fluffy. Add the corn flour and continue beating until it dissolves well. The corn flour helps prevent the soup from splitting. Add the lemon juice and stir.

Take 2–3 ladles of the hot soup stock and add them slowly to the egg mixture, stirring constantly so it warms up gradually.

Lower the heat under the pot and pour the egg mixture into the soup, stirring gently. Once the soup thickens, return the chicken to the pot, stir and serve.