| Servings | serves |
Ingredients
- 1 tablespoon Olive Oil
- 1 Brown Onion finely diced
- 1 Carrot peeled and diced
- 2 stalks Celery medium diced
- 2/3 cup Medium Grain Brown Rice
- 2 Chicken Breast Fillet 400g, cut across into thin strips (about 5cm x 1cm)
- 2 Eggs lightly beaten
- 3 tablespoons Lemon Juice 1 lemon
- 1/4 bunch Coriander chopped
Ingredients
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Instructions
- Heat a large saucepan over medium heat. Add the oil and cook the onion for 2 minutes, stirring occasionally.
- Add the carrot and celery and cook for 5 minutes, stirring occasionally. Season to taste with salt and pepper. Add 2 litres water and bring to the simmer. Simmer gently for 10 minutes, then add the rice and cook for 45 minutes, or until tender.
- Add the chicken to the soup and cook for 2-3 minutes, or until cooked through.
- In a medium bowl, whisk the lemon juice into the eggs. Slowly add approximately 1 cup of the hot cooking liquid to the egg mixture while whisking. Pour the egg mixture into the soup while stirring until fully incorporated. Season to taste with salt and pepper, divide the soup between 4 serving bowls and garnish with the chopped coriander. Serve with a bread roll.
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