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Lemon Chicken and Rice Soup




Source of Recipe


Curtis from Coles






Recipe Introduction


serves 4, supposedly under $10 to make. Serve with wholemeal bread rolls





List of Ingredients



• 1 tbs olive oil
  
• 1 brown onion, finely diced
  
• 1 carrot, peeled and diced
  
• 2 stalks celery medium diced
  
• 2/3 cup medium grain brown rice
  
• 2 chicken breast fillets (400g) cut in thin strips
  
• 2 free range eggs, lightly beaten
  
• 1 lemon (3 tbsp lemon juice)
  
• 1/4 bunch coriander chopped
  






Instructions



1. Heat larg over med heat. Add oil and cook onion 2 min, stirring occaisionally.
   
2. Add carrot and celery and cook 5 min, stirring occaisionally. Season salt and pepper. Add 2 litres water and bring to the simmer. Simmer gently 10 minutes. Add rice and cook for 45 minutes until very tender.
   
3. Add chicken and cook 2-3 minutes until cooked through.
   
4. In medium bowl whisk lemon juice with eggs. Slowly add about 1 cut hot cooking liquid to egg mixture while whisking.
   
5. Pour egg mixture into the soup while stirring until fully incorporated. Season to taste with salt and pepper, divide soup between 4 serving bowls and garnish with the chopped coriander.