LEMON CHICKEN SOUP

facebook share image   twitter share image   pinterest share image   E-Mail share image



Lemon chicken soup image

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

Provided by Liberty Mendez

Categories     Dinner

Time 40m

Number Of Ingredients 9

1 tbsp rapeseed oil
2 large leeks, halved, washed and finely sliced
2 celery stalks, finely chopped
1.5 litres low-salt chicken stock
100g risotto rice
300g leftover roast chicken, shredded and skin removed
2 eggs, whisked
2 lemons, juiced
¼ pack dill, to serve (optional)

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 364 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 0.6 milligram of sodium

There are no comments yet!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #preparation     #healthy     #clear-soups     #soups-stews     #poultry     #chicken     #dietary     #low-cholesterol     #low-saturated-fat     #low-calorie     #low-carb     #healthy-2     #low-in-something     #meat     #4-hours-or-less