Greek Chicken, Lemon & Rice Soup
- Eggs
- Wheat
- Gluten
- Soy
- May contain traces of allergens
This Greek soup is the perfect tonic for winter sniffles. It leaves all the ingredients tender and infused with flavour from the chicken stock. You may have never had egg in a soup before, but we think after this beauty you’ll be adding it to your repertoire. It makes the soup rich, thick and creamy – it’s almost like magic!
Ingredients
⅔ packet
jasmine rice
(May be present: Wheat, Gluten, Soy.)
1 cube
chicken stock
1 clove
garlic
1
lemon
2 fillet
chicken breast
1 bag
baby spinach leaves
1 bunch
mint
Not included in your delivery
1 L
boiling water
2
egg
(Contains: Eggs;)
Utensils
Cooking Steps
To prepare the ingredients, place the Jasmine rice in a sieve and rinse really well until the water runs clear. Crumble the chicken stock, peel and crush the garlic, and zest and juice the lemon. Dice the chicken breast and finely slice the mint leaves. Lightly beat the eggs.
Place the chicken stock cube, boiling water, garlic, lemon zest and juice in a medium saucepan over a medium heat. Bring to the boil. Add the Jasmine rice and simmer for 8 minutes, or until the rice is just tender. Add the chicken breast and cook, stirring occasionally, for 3-4 minutes or until the chicken is cooked through.
Lightly beat the eggs in a heatproof jug or bowl. Add 1⁄2 cup hot stock mixture from the saucepan to the egg, whisking to combine. Remove the saucepan from the heat then slowly add the whisked egg mixture to the saucepan in a steady stream, stirring until well combined. Place the saucepan back over a low heat and stir through the baby spinach until wilted. Season to taste with salt and pepper.
To serve, ladle the soup into bowls and top with the fresh mint.
