Lemon Chicken & Egg Rice Soup

Name: Lemon Chicken & Egg Rice Soup
Total time: 900 s
Yield: 1 Serving
Cuisine: British
Ingredients: 1/4 Onion *finely chopped; 1 small clove Garlic *finely chopped; 100 g Chicken Fillet *cut into small piece; 1 Egg *whisked; 1/2 teaspoon Olive Oil *OR Oil of your choice; 1 cup Chicken Stock; 2/3 cup Cooked Short Grain Rice; Salt & Ground Black Pepper; 1 tablespoon Lemon Juice *alter the amount to suit your taste; Finely chopped Parsley

Hiroko Liston @hirokoliston

Melbourne, Australia

This creamy looking Rice Soup is cooked with no Milk, no Cream OR no Cheese. The soup is creamy because of Rice and Egg. It is based on my ‘Lemon Chicken & Egg Soup’. It is quick and easy to cook, and the soup is nutritious and very comforting. When I am not well OR having a mild cold, I would crave this Rice Soup.

Hiroko Liston @hirokoliston

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Ingredients

15 minutes

1 Serving

1/4Onion *finely chopped
1small clove Garlic *finely chopped
100 gChicken Fillet *cut into small piece
1Egg *whisked
1/2 teaspoonOlive Oil *OR Oil of your choice
1 cupChicken Stock
2/3 cupCooked Short Grain Rice
Salt & Ground Black Pepper
1 tablespoonLemon Juice *alter the amount to suit your taste
Finely chopped Parsley

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Steps

15 minutes

1

Heat a small amount of Oil in a saucepan over medium low heat, cook Onion, Garlic and Chicken.
2

When cooked, add Chicken Stock and Cooked Rice, and bring to the boil breaking down any lumps. When Rice is soft, season with Salt & Black Pepper, add Lemon Juice, and stir well.
3

Add Egg and gently stir. Add some finely chopped Parsley and extra Pepper if you like, and enjoy.