Lemon chicken soup

Use up your leftover roast chicken to make this moreish lemon chicken soup. With added risotto rice, it's a healthy and filling dinner for four

Ingredients

• 1 tbsp rapeseed oil
• 2 large leeks, halved, washed and finely sliced
• 2 celery stalks, finely chopped
• 1.5 litres low-salt chicken stock
• 100 g risotto rice
• 300 g leftover roast chicken, shredded and skin removed
• 2 eggs, whisked
• 2 lemons, juiced
• 0.25 pack dill, to serve (optional)

Steps

1. Heat the oil in a large saucepan over a medium heat. Add the leeks and celery, and fry for 8-10 mins until softened. Stir in the chicken stock and bring to the boil, add the rice and chicken, turn down the heat to medium and simmer for 15-20 mins until the rice is cooked through, stirring occasionally.
2. Take off the heat and leave to cool slightly for 10-15 mins (so the eggs don’t scramble), and rapidly whisk in the eggs and lemon juice until the mixture looks creamy. Serve in bowls and top with dill, if you like.