Avgolemono 
This is a soup like no other. Ask your Greek mates what they got when they had a cold or flu and they will tell you their Yia Yia, or Nana, would make up a batch of Avgolemono as a cure-all.
While not being exactly authentic to the traditional Greek recipe, Mad Mick reckons the addition of the chicken meat makes it even better, it is still a ripper.
If you are a fan of lemon and chicken you will love this soup, oompah! (OK, not the salutation you'd normally give over a soup, but Mad Mick insisted it be included ?!?!?!?)
Makes 6 servings.
Ingredients
1 cooked chicken (Roast Chicken is best)
8 cups chicken stock
1 cup Rice or Orzo
4 eggs
3 lemons
Salt & Pepper
Method
1. Put the chicken stock into a large pot and bring it to the boil.
2. Pull about a third of the meat off the roast chicken, cut up fine and set aside (and keep the rest for sandwiches, whatever, just don't bin it).
3. Squeeze the juice out of the lemons and set aside (Sieve it to make sure there are no seeds or lumpy bits).
4. When the stock has boiled add the rice or orzo along with the chicken meat from step 2 and give it a stir occassionally.
5. Add a pinch of salt and pepper to taste to the stock.
6. While you're waiting for the rice to cook, seperate the egg whites from the yolks into different bowls and add the lemon juice to the egg yolks and mix through.
7. Now, using a whisk, whisk the egg whites until they form medium peaks (Yeah we asked Mad Mick what he was talking about here too, best explanation we got, see the second photo above).
8. Now add the egg yolk/lemon mix to the egg white mixture.
9. When the rice or orzo is cooked (Spoon some out and taste it, the rice should be soft) get two cups of the hot stock and slowly add it to the egg/lemon mix, whisking while you add it.
10. Now add the egg/lemon/stock mix back into the soup, still stirring.
11. Spoon out into bowls and serve immediately. Yum-o!