Greek Style Lemon Chicken and Rice Soup
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 280 g cooked chicken breast (skinless and shredded)
- • 120 g arborio rice
- • 1 medium carrot (peeled and cut into small dice)
- • 1 medium onion (peeled and cut into small dice)
- • 2 cloves garlic (peeled and minced)
- • 2 chicken stock pots
- • 1500 ml boiling water (to make up the chicken stock)
- • 2 lemons (juice only)
- • 2 medium eggs
- • salt and pepper (to taste)
- • 10 g flat leafed parsley (chopped)
- • 2 bay leaves
- • low calorie cooking spray
Preparation Steps
Place the rice in a sieve and rinse thoroughly under cold water, until the water runs clear.
Spray a saucepan with low calorie cooking spray and set on medium heat. Sauté the onion, garlic and carrot for 3-5 minutes until soft.
Add the chicken stock, bay leaves and rice to the saucepan and bring to a boil. Reduce the heat and simmer for 20 minutes.
Add the cooked chicken to the saucepan.
In a mixing bowl add the egg and lemon and whisk together with a fork. While whisking add 2 ladles of the chicken stock from the pan to the bowl, this will help to stop the eggs splitting.
Once combined add this mixture back to the saucepan and stir.
Remove from the heat and season to taste, with salt and pepper.
Serve, sprinkled with some chopped parsley.