Greek chicken soup


  • 80g (3oz) chicken breast, diced roughly into 1cm/ 1⁄2in cubes
  • 185ml (6 1⁄2fl oz or generous 3⁄4 cup) stock
  • 15ml (1 tbsp) lemon juice
  • 7.5ml (1 1⁄2 tsp) cornflour/cornstarch
  • 1 egg
  • Black pepper
  • You'll also need a 300ml (1⁄2 pint) mug


  1. Add the diced chicken breast and stock to a mug or bowl and microwave uncovered for 1 1⁄2 minutes (or until the chicken is cooked).
  2. In a separate mug add the lemon juice and cornflour and stir until fully combined, then pour the cornflour mixture into the mug with the cooked chicken and stock and stir.
  3. Using the mug that had the cornflour mixture in, crack an egg and whisk, then pour half the egg mixture into the soup and gently stir twice.
  4. Microwave uncovered for 30 seconds, and season.


Preparation time: 2-3 minutes

Serves: 1

Nutrition: n/a


Theo suggests to be very generous with your black pepper seasoning