Greek Chicken & Vegetable Soup

Heat the olive oil in a large saucepan or casserole dish over a medium-high heat. Add the free-range chicken breast and chicken thigh and cook for 2 minutes on each side, or until golden (the chicken will continue to cook in step 3). Remove from the pan and set aside on a plate.

TIP: Cook the chicken in two batches if you don't have a large enough saucepan.

Add the brown onion, leek, celery and carrot to the same pan and cook for 5 minutes, or until softened. Add the garlic and 1/2 the parsley and cook for 1 minute, or until fragrant. Return the chicken breast, chicken thigh and any chicken juices to the pan and add the chicken stock cube and the boiling water (check amount needed). Season with salt and pepper and stir to combine. Reduce the heat to low and simmer, uncovered, for 10-15 minutes, or until slightly thickened. Remove the shredded chicken from the pan with tongs and shred using 2 forks. Return the chicken to the pan and stir through.

TIP: Thinly slice the chicken instead of shredding to save time.

While the soup is cooking, cut the bake-at-home ciabatta in half, place in the oven and bake for 8-10 minutes, or until toasted on the outside and steaming hot on the inside.

While the bread is baking, whisk the egg in a small bowl and juice the lemon. Add 1 tbs of lemon juice to the egg and mix well. This egg-lemon sauce is known as avgolemono and is a Greek way of thickening and flavouring soups! When the soup has finished cooking, remove the saucepan from the heat and allow to cool a little. Slowly pour in the lemon-egg mixture, stirring as you pour. Stir through the Greek yoghurt and season to taste with salt and pepper.