Lemon Chicken and Rice Soup

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READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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