Recipes / Light dishes / Comforting lemon chicken and rice soup
Lunch
Dinner
One-dish meal
High protein
Light
Comforting lemon chicken and rice soup
A nutritionist's "heal me" soup: vegetables, brown rice and roast chicken, finished with egg and lemon to make it silky.
- Cooking
- 35 min
- Prep
- 15 min
- Difficulty
- Easy
Per serving
420 kcal
Protein · 31 %
32 g
Fat · 24 %
11 g
Carbs · 45 %
46 g
Estimate per serving, worked out ingredient by ingredient. The percentage is the share of the calories.
Ingredients
For 4 servings
- 1 tbsp olive oil
- 2 carrots, diced
- 200 g squash (such as butternut), diced
- 2 celery sticks, diced
- 1 large onion, finely chopped
- 100 g chestnut mushrooms, sliced (a handful)
- 1 tsp ginger paste
- 2 garlic cloves, chopped
- 2 chicken stock cubes dissolved in 2.5 l of boiling water
- 1 small sprig of rosemary
- 150 g brown rice
- 1 lemon (zest and juice)
- 2 eggs
- 320–400 g roast chicken, shredded
- 1 tbsp chopped dill
- 1 tbsp chopped parsley
- salt and plenty of black pepper
Step by step
- Heat the oil in a large pan over a medium heat. Add the onion, carrot, squash and celery with a pinch of salt and fry for 5 minutes. Add the mushrooms and cook until soft.
- Add the ginger, garlic, rosemary and rice and cook for 1–2 minutes until fragrant. Pour in 2 litres of the hot stock (keep the rest to add as you go) and bring to a gentle boil.
- Cook covered for 20 minutes, stirring now and then and adding some of the reserved stock if needed to keep it brothy.
- Stir in the shredded chicken and lemon zest and cook for another 5 minutes, until the rice is done. Take out the rosemary and turn the heat right down.
- In a bowl, beat the eggs with the lemon juice and slowly add one or two ladlefuls of hot stock, whisking all the time to temper them.
- Pour the mixture into the pan a little at a time, stirring constantly, until the soup is silky. Turn off the heat, season generously, add the dill and parsley and serve piping hot.