Recipe

Chicken, lemon and rice

  • 45 mins cooking
  • Serves 4
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Ingredients

Chicken, lemon and rice
  • 2 teaspoon olive oil
  • 1 small_piece (80g) brown onion, chopped finely
  • 1 litre (4 cups) chicken stock
  • 400 gram chicken breast fillets, chopped coarsely
  • 1/3 cup (65g) white short-grain rice
  • 2 eggs
  • 1/3 cup (80ml) lemon juice
  • 2 tablespoon fresh flat-leaf parsley, finely chopped

Method

Chicken, lemon and rice
  • 1
    Heat oil in large saucepan, cook onion, stirring, until soft. Add stock, chicken and rice, bring to a boil. Reduce heat, simmer, covered, about 20 minutes or until rice is tender.
  • 2
    Whisk eggs and juice in small bowl until smooth. Gradually whisk ½ cup hot soup into egg mixture then stir warmed egg mixture into soup.
  • 3
    Serve bowls of soup sprinkled with parsley.

Notes

We suggest you make your own stock for this recipe; see the recipe on page 112. Arborio rice, otherwise known as white short-grain rice, is an excellent choice for this recipe due to its high starch level, making for a deliciously creamy soup. This soup is our take on the classic Greek avgolemono (which translates as egg and lemon). There are as many variations of this soup as there are Greek families, but the avgolemono mixture, added near the end of the cooking time, is always the crowning glory.

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