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'
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 4 cups (1l) salt-reduced chicken stock
- 4 cups water
- 1 onion, coarsely chopped
- 1 carrot, coarsely chopped
- 1 celery stalk, coarsely chopped
- 1 dried bay leaf
- 500 grams chicken breast fillets, trimmed
- 1/2 cup (100g) white long-grain rice
- 100 grams silverbeet, white stalks removed, shredded
- 2 eggs, at room temperature
- 1 lemon, juiced
- 1/2 cup (125ml) boiling water
- crusty bread rolls, to serve
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