Name: Lemon chicken soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
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; 100g risotto rice; 300g leftover roast chicken shredded and skin removed; 2 eggs whisked; 2 lemons juiced; ¼ pack dill to serve (optional)

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

40 min total 10 min prep 30 min cook 4 364 cal

Ingredients

4 serv.

1 tbsp rapeseed oil
2 large leeks halved, washed and finely sliced
2 celery stalks finely chopped
1.5 litres low-salt chicken stock
100g risotto rice
300g leftover roast chicken shredded and skin removed
2 eggs whisked
2 lemons juiced
¼ pack dill to serve (optional)

Instructions

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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.