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.
Recipe information
Cooking:
10 min.
Servings per container:
4
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