Recipe information
Ingredients for - Lemon chicken soup
2. 2 large leeks, halved, washed and finely sliced -
3. 2 celery stalks, finely chopped -
4. 1.5 litres low-salt chicken stock -
5. 100g risotto rice -
6. 300g leftover roast chicken, shredded and skin removed -
7. 2 eggs, whisked -
8. 2 lemons, juiced -
9. ¼ pack dill, to serve (optional) -
How to cook deliciously - Lemon chicken soup
1. Stage
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.
2. Stage
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.
