Make chicken soup like a pro

Cure your winter cold with this delicious chicken soup recipe from Anthony Demetre, chef-patron at London restaurant Wild Honey . . .

PUT a whole chicken into a pot of water and bring to the boil, then simmer for 45 minutes and skim off the fat. Take out the chicken, remove the meat and discard the carcass.

For a Greek spin on the soup, add white rice and simmer for 20 minutes.

Whisk three eggs with the juice of two lemons and slowly ladle the stock into the egg mixture. Whisk into a creamy soup. Season and add the chicken meat for a wholesome meal.