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Greek lemon chicken soup

Ingredients

  • 3 medium lemons
  • 2 litres salt-reduced chicken stock
  • 1 cup white long-grain rice
  • 300g chicken breast fillets, trimmed, chopped
  • 2 eggs
  • Finely shredded fresh mint leaves, to serve

Method

  1. Step 1 - Finely grate rind from 1 lemon. Juice lemon. Using a citrus zester, zest 1 lemon. Juice lemon. Juice remaining lemon.
  2. Step 2 - Bring stock and lemon rind to the boil in a saucepan over high heat. Reduce heat to medium-high. Add rice. Simmer, stirring occasionally, for 15 minutes or until rice is just tender. Add chicken. Cook, stirring occasionally, for 3 to 4 minutes or until chicken is cooked through.
  3. Step 3 - Remove from heat. Add lemon juice. Stir to combine. Lightly beat eggs in a heatproof jug. Add 1/2 cup hot stock mixture, whisking to combine. Slowly add egg mixture to stock mixture in a steady stream, stirring, until combined.
  4. Step 4 - Ladle into bowls. Serve topped with lemon zest and mint.

Recipe Ingredient

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