Rick Stein serves up avgolemono Greek soup made with eggs and lemons as two key ingredients on Rick Stein: From Venice to Istanbul.

Rick says: “I had never seen this egg-thickened soup served with a poached egg, but it seemed like a good idea so I tried it – and it is. Like many a simple soup, its success depends on a really good stock, so homemade chicken stock is best.”

The ingredients for the chicken stock: bones from a 1.5kg chicken, or 450g wings and/or drumsticks, or leftover bones from a roasted chicken, 1 large carrot, roughly chopped, 2 celery sticks, roughly chopped, 2 leeks, washed and sliced, 2 bay leaves and 2 sprigs thyme.

For the soup: 8 free-range eggs, 1.5 litres chicken stock, 1 tsp salt, 1 skinless chicken breast, weighing about 170g, 100g orzo pasta, 3 tbsp lemon juice, 30g butter, small handful chopped parsley and cayenne pepper.