Lemon chicken soup
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling
- Easy
- Serves 4
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- 1 tbsp rapeseed oil
- 2 large leekshalved, washed and finely sliced
- 2 celery stalksfinely chopped
- 1.5 litres low-salt chicken stock
- 100g risotto rice
- 300g leftover roast chickenshredded and skin removed
- 2 eggswhisked
- 2 lemonsjuiced
- ¼ pack dillto serve (optional)
Nutrition: Per serving
- kcal364low
- fat17g
- saturates4g
- carbs25g
- sugars3g
- fibre3g
- protein27g
- salt0.6g
Method
step 1
Heat the oil in a large saucepan over a medium heat. Add the leeks and celery, and fry for 8-10 mins until softened. Stir in the chicken stock and bring to the boil, add the rice and chicken, turn down the heat to medium and simmer for 15-20 mins until the rice is cooked through, stirring occasionally.
step 2
Take off the heat and leave to cool slightly for 10-15 mins (so the eggs don’t scramble), and rapidly whisk in the eggs and lemon juice until the mixture looks creamy. Serve in bowls and top with dill, if you like.
