Greek Style Lemon Chicken and Rice Soup
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Prep Time
10 MINS
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Cook Time
30 MINS
- KCals 297
- Carbs 32G
4 Servings
Ingredients
- 280 g cooked chicken breast skinless and shredded
- 120 g arborio rice
- 1 medium carrot peeled and cut into small dice
- 1 medium onion peeled and cut into small dice
- 2 cloves garlic peeled and minced
- 2 chicken stock pots
- 1500 ml boiling water to make up the chicken stock
- 2 lemons juice only
- 2 medium eggs
- salt and pepper to taste
- 10 g flat leafed parsley chopped
- 2 bay leaves
- low calorie cooking spray
Instructions
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Place the rice in a sieve and rinse thoroughly under cold water, until the water runs clear.
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Spray a saucepan with low calorie cooking spray and set on medium heat. Sauté the onion, garlic and carrot for 3-5 minutes until soft.
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Add the chicken stock, bay leaves and rice to the saucepan and bring to a boil. Reduce the heat and simmer for 20 minutes.
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Add the cooked chicken to the saucepan.
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In a mixing bowl add the egg and lemon and whisk together with a fork. While whisking add 2 ladles of the chicken stock from the pan to the bowl, this will help to stop the eggs splitting.
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Once combined add this mixture back to the saucepan and stir.
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Remove from the heat and season to taste, with salt and pepper.
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Serve, sprinkled with some chopped parsley.