Lemon Chicken and Rice Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
4
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
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.
Questions & Replies

Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
micro_ang
Australia