Lemon chicken soup

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
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons

Ingredients

Instructions

  1. Step 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. Step 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.