Name: Greek lemon chicken soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 4 cup (1l) salt-reduced chicken stock; 4 cup water; 1 onion, coarsely chopped; 1 carrot, coarsely chopped; 1 celery stalk, coarsely chopped; 1 dried bay leaf; 500 gram chicken breast fillets, trimmed; 1/2 cup (100g) white long-grain rice; 100 gram silverbeet, white stalks removed, shredded; 2 eggs, at room temperature; 1 lemon, juiced; 1/2 cup (125ml) boiling water; crusty bread rolls, to serve

Greek lemon chicken soup

We've given tried-and-true family favourite chicken soup a Mediterranean twist by adding lemon, rice and silverbeet. It's a whole new taste experience that you'll want to try again... and again.

Serves 4

Prep

20M

Cook

40M

Total

Ingredients

4 cup (1l) salt-reduced chicken stock

4 cup water

1 onion, coarsely chopped

1 carrot, coarsely chopped

1 celery stalk, coarsely chopped

1 dried bay leaf

500 gram chicken breast fillets, trimmed

1/2 cup (100g) white long-grain rice

100 gram silverbeet, white stalks removed, shredded

2 eggs, at room temperature

1 lemon, juiced

1/2 cup (125ml) boiling water

crusty bread rolls, to serve

Method

1.Place stock, the water, onion, carrot, celery and bay leaf in a large saucepan on high heat. Bring to the boil. Add chicken, reduce heat to medium-low and simmer, covered, for 15-20 minutes or until cooked through. Using a slotted spoon, transfer chicken to a plate. Cool slightly, then shred.

2.Strain cooking liquid through a fine sieve into a clean saucepan. Discard solids. Bring liquid to the boil on high heat. Add rice and reduce heat to medium. Simmer, uncovered, for 15 minutes or until rice is tender.

3.Add silverbeet and shredded chicken to rice soup. Cook, stirring occasionally, for 2-3 minutes or until heated through and silverbeet is wilted.

4.Serve soup with crusty bread.

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