Lemon chicken soup
- Liberty Mendez
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Serves 4
Easy
Prep: 10 mins
Cook: 30 mins
plus cooling
A star rating of 4.3 out of 5.7 ratingsRate
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Use up your leftover roast chicken to make this moreish lemon chicken soup. With added risotto rice, it's a healthy and filling dinner for four
Healthy
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp rapeseed oil
-
2 large leeks
halved, washed and finely sliced
-
2 celery stalks
finely chopped
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1.5 litres low-salt chicken stock
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100g risotto rice
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300g leftover roast chicken
shredded and skin removed
-
2 eggs
whisked
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2 lemons
juiced
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¼ pack dill
to serve (optional)
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Nutrition: Per serving
-
kcal364
low
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fat17g
-
saturates4g
-
carbs25g
-
sugars3g
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fibre3g
-
protein27g
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salt0.6g
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Method
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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.
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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.
Recipe from Good Food magazine, January 2022
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A star rating of 4.3 out of 5.7 ratings
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