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.
- 20 mins preparation
- 40 mins cooking
- Serves 4
Print
Ingredients
Greek lemon chicken soup
- 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
Greek lemon chicken soup
-
1Place 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.
-
2Strain 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.
-
3Add silverbeet and shredded chicken to rice soup. Cook, stirring occasionally, for 2-3 minutes or until heated through and silverbeet is wilted.
-
4Serve soup with crusty bread.
The Latest from Food To Love
-
Kitchen Tips 5 cosy dishes our team makes when we are craving comfort food
Food To Love
Mar 30, 2020 -
Kitchen Tips These storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 -
Kitchen Tips 5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 -
Kitchen Tips 5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 -
Recipe Passionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020