Chicken, lemon and rice soup

Prep 0 h : 10 m
Cook 0 h : 30 m


  • 2 tsp olive oil

    80g brown onion, finely chopped

    1 litre chicken stock

    400g chicken breast fillets, chopped coarsely

    65g Arborio rice

    2 eggs

    80ml lemon juice

    2 tbsp finely chopped fresh flatleaf parsley


  • Heat oil in large saucepan; cook onion, stirring, until it softens.

    Add stock, chicken and rice; bring to the boil.

    Reduce heat; simmer, covered, about 20 mins or until rice is tender.

    Remove from heat.

    Whisk eggs and juice in small bowl until smooth.

    Gradually whisk ½ cup hot soup into egg mixture, then stir warmed egg mixture back into soup.

    Serve bowls of soup sprinkled with parsley.