Shop Now

Avgolemono with Greens

This avgolemono with greens is a recipe you will keep coming back to again and again.

I was so delighted to spot cime di rapa at the markets last weekend, tucked between the usual winter suspects. I wasn’t expecting to see them, and like any good surprise ingredient, they instantly changed the course of my cooking plans.

Also known as broccoli rabe, cime di rapa sits somewhere between a leafy green and a brassica — earthy, punchy, and just bitter enough to bring backbone to softer flavours. It’s the kind of ingredient that doesn’t need much — a quick sauté with garlic and chilli is usually enough — but I had other plans.

A few weeks ago, I had the most beautiful avgolemono at Olympus in Redfern — silky, lemony, comforting in all the right ways. They served it with a little dish of herbs and chilli on the side, and it was perfect. It stayed with me — and when I found the cime di rapa, I knew I wanted to make my own version at home, with that same sense of comfort, but packed with extra greens and goodness.

We’ve both been a bit run down lately (Sam more than me this time), and I’d already had a pot of chicken soup in mind — something simple and restorative, with enough richness to feel like a proper meal. But with those greens in hand, this evolved into something a bit more special.

This avgolemono with greens is bright with lemon, thickened with egg, and full of gently simmered rice, zucchini, fresh herbs, and that soft, bitter depth from the cime di rapa. I toast the rice first in olive oil for a bit of extra nuttiness, then slowly build the soup from there so it stays silky and layered.

The chicken is poached whole for the broth and shredded in at the end — making the most of every part and adding proper substance to each bowl.

It’s one of my favourite things I’ve made all season — elegant, grounding, and incredibly good for you. I like to serve it simply, with a drizzle of really good olive oil, lots of cracked black pepper, a tangle of chopped dill and parsley, a pinch of chilli flakes, and a little Parmigiano for richness.

Even if you’re not sick, it’s the kind of soup that makes you feel held — restorative, warming, and full of quiet comfort. I hope you love it as much as I do.

Lunch

Dinner

A Little Longer

Serves 6

Prep Time 5 Mins

Cook Time 2+ Mins

Ingredients

Method

2 tbsp extra-virgin olive oil
2 banana shallots, finely diced (brunoise)
3 garlic cloves, finely chopped
1 tbsp fresh oregano, finely chopped
100g long-grain risotto rice
2 eggs
Juice of 1 lemon
1 medium zucchini, grated
3 cups cime di rapa, finely chopped (or cavolo nero, kale, or spinach)

Chicken Broth

1.5kg whole organic chicken
1 celery stalk, chopped
1 carrot, chopped
½ fennel bulb, chopped
½ onion
2 fresh bay leaves
2 sprigs thyme
2 sprigs oregano
2 tbsp flaked salt
Parsley stems
½ tsp black peppercorns

To Serve:

Extra-virgin olive oil
Cracked black pepper
Finely chopped dill
Finely chopped parsley
Pinch of chilli flakes
Grated Parmigiano Reggiano

Method

1
Make the chicken broth: Place all broth ingredients in a large pot and cover with 4–5 litres of water. Bring to a gentle boil over low heat, then simmer for 2.5 hours, skimming the surface occasionally. The stock should be rich and the chicken falling off the bone. Remove the chicken and set aside to cool. Strain the broth and reserve. Once cool enough to handle, shred the chicken and discard the skin and bones.
2
Start the soup: In a large saucepan, heat the olive oil over medium heat. Add shallots, garlic, and oregano. Cook until softened and fragrant, about 3 minutes.
3
Toast the rice: Add the rice to the pan and stir for 1 minute until lightly toasted and coated in the oil and aromatics.
4
Simmer: Pour in about 3 litres of the reserved broth and bring to a high simmer. Season well with salt and pepper. Cook, stirring occasionally, until the rice is tender — about 17–20 minutes. Turn off the heat.
5
Temper the eggs: In a separate bowl, whisk the eggs with the lemon juice. Gradually stream in about 200ml of hot broth, whisking constantly to prevent scrambling. Stir the tempered egg mixture into the soup.
6
Add vegetables and chicken: Stir in the grated zucchini, chopped greens, and shredded chicken. Cover and let sit for a few minutes, until the greens have wilted and the soup is silky.
7
Finish and serve: Taste and adjust seasoning. Ladle into bowls and finish with a generous drizzle of olive oil, cracked black pepper, chopped dill and parsley, a pinch of chilli flakes, and Parmigiano Reggiano. Serve immediately.