Lemon chicken soup
SERVES 4 PREP 10 mins plus cooling COOK 30 mins EASY
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
1/4 pack dill, to serve (optional)
1 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 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.
GOOD TO KNOW healthy • low cal • vit c • 1 of 5-a-day PER SERVING 364 kcals • fat 17g • saturates 4g • carbs 25g • sugars 3g • fibre 3g • protein 27g • salt 0.6g