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
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)
Method
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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.
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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.