Lemon Chicken and Rice Soup

"This recipe is from Curtis Stone. It is a very fresh tasting and healthy soup, and very filling too."
 
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Ready In:
1hr 15mins
Ingredients:
9
Serves:
4
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ingredients

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directions

  • Heat a large saucepan over medium heat, add oil and onion, cook for 2 minutes, stirring occasionally.
  • Add carrot and celery, cook for 5 minutes, stirring occasionally, season to taste.
  • Add 2 litres of water and bring to a simmer. Simmer for 10 minutes.
  • Add rice and cook for 45 minutes, or until tender.
  • Add chicken and cook for 2-3 minutes until cooked through.
  • In a medium bowl, whisk the lemon juice into the eggs. Slowly add about a cup of the liquid from the hot soup to the egg mixture while whisking. Pour the egg mixture into the soup, while stirring until fully incorporated.
  • Season further with salt and pepper, to taste.
  • Serve, and garnish with chopped coriander.

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