Name: Lemon chicken and rice soup
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 1
Cuisine: greek
Ingredients: 18.20 gm olive oil, from the pantry; 1 brown onion, finely diced; 1 carrot, peeled and diced; 2 stalks celery, medium diced; 132.00 gm medium grain brown rice; 2 chicken breast fillet (skinless, 400g), cut across into thin strips (about 5cm x 1cm); 2 eggs, lightly beaten; 63.00 gm fresh lemon juice (1 lemon); 1/4 bunch coriander, chopped; Bread rolls, to serve

Lemon chicken and rice soup

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Prep Time:
15 minutes

Cook Time:
60 minutes

Total Time:
75 minutes

Try Curtis Stone's irresistible zesty chicken and rice soup – a fan favorite!

Ingredients:

18.20 gm olive oil, from the pantry
1 brown onion, finely diced
1 carrot, peeled and diced
2 stalks celery, medium diced
132.00 gm medium grain brown rice
2 chicken breast fillet (skinless, 400g), cut across into thin strips (about 5cm x 1cm)
2 eggs, lightly beaten
63.00 gm fresh lemon juice (1 lemon)
1/4 bunch coriander, chopped
Bread rolls, to serve

Instructions:

In a large saucepan over medium heat, sauté the onion in oil for 2 minutes, stirring occasionally.
- Sauté the carrot and celery for 5 minutes, occasionally stirring, and season with salt and pepper to taste. Pour in 2 litres of water and bring to a gentle simmer. Cook for 10 minutes, then add the rice and cook for an additional 45 minutes until tender.
Combine the chicken with the soup and simmer for 2-3 minutes, or until fully cooked.
Whisk lemon juice into eggs in a bowl. Gradually add 1 cup of hot cooking liquid while whisking. Pour mixture into soup, stirring well. Season with salt and pepper, then ladle into 4 bowls and top with chopped coriander. Serve with a bread roll.

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