Greek chicken, lemon and rice soup
This Greek soup will soon become a favourite winter-dish as it not only tastes delicious and warms you up but will also fill you up.
Serves: Two
Ingredients:
- ½ cup packet Jasmine rice
- 1 cube chicken stock
- 1 litre boiling water
- 1 clove garlic
- 1 lemon
- 2 fillets chicken breast (350g)
- 2 eggs
- 70g bag baby spinach leaves
- 3 sprigs mint, leaves picked
Method:
1. 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.
2. 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.
3. 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.
4. To serve, ladle the soup into bowls and top with the fresh mint.
Recipe courtesy of Hello Fresh.
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