Lemon Chicken and Rice Soup

Name: Lemon Chicken and Rice Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon olive oil; 1 brown onion, finely diced; 1 carrot, peeled and diced; 2 stalks celery, diced; 2/3 cup brown rice; 2 skinless chicken breasts, cut into thin strips; 2 eggs, lightly beaten; 3 tablespoons lemon juice (1 lemon); 1/4 bunch coriander, chopped

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Recipe by micro_ang

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

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

tablespoon olive oil
1

brown onion, finely diced
1

carrot, peeled and diced
2

stalks celery, diced
²⁄₃

cup brown rice
2

skinless chicken breasts, cut into thin strips
2

eggs, lightly beaten
3

tablespoons lemon juice (1 lemon)
¹⁄₄

bunch coriander, chopped

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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