Step 1:
You will need…
* 3 1⁄8 pt chicken stock
* 3 boneless chicken breasts
* 4 1⁄3 oz long grain rice
* 2 large eggs
* juice from 2 lemons
* salt and pepper
* a few leaves of coriander to garnish
* for the toasted feta spread:
* 3 slices of brown bread
* 3 Tbsp feta cheese and a drizzle of olive oil to mix
* 1 Tbsp black olives, finely chopped
* black pepper
* chopped parsley
* 1 sharp knife
* 1 cutting board
* 1 deep non-stick pot
* 1 wooden spoon
* 1 whisk
* 2 small bowls
* 1 ladle


Step 2:
Prepare the chicken
Cut the chicken breasts into bite sized cubes.

Step 3:
Get started
In the deep pot, slowly bring the stock and chicken pieces to a boil, on a medium temperature.

Step 4:
Make the accompaniment
Meanwhile, toast the bread slices. In a bowl, make the cheese spread by mixing all the feta cheese, olive oil, black olives and pepper together. When this is mixed leave aside and return to the soup.

Step 5:
Add the rice
When the soup is boiling skim the surface to remove the impurities. Stir in all the rice, and bring it back to the boil. Partially cover the pot and simmer until both the chicken and rice are cooked. This takes about 10 minutes.

Step 6:
Prepare the rest of the ingredients
Whilst the rice is cooking, whisk the eggs thoroughly. Beat in the lemon juice, until well blended.

Step 7:
Put it all together
Add 1 cup of the hot soup to the egg mixture until thoroughly blended then turn off the heat. Pour the egg mixture back into the soup pot, stirring constantly, until the soup is slightly thickened. Add salt and pepper if necessary.
It is vital you do not let the soup come to a simmer or the eggs will curdle.

Step 8:
Finish the toast
Finish off the toasted bread accompaniment by spreading the feta cheese mix evenly onto the toast.
Step 9:
Garnish the soup
Spoon the soup into bowls and garnish with coriander.