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Lemon chicken soup in a bowl

Lemon chicken soup

A star rating of 4.8 out of 5.5 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Serves 4

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

  • Healthy
Nutrition: Per serving
HighlightNutrientUnit
low inkcal364
fat17g
saturates4g
carbs25g
sugars3g
fibre3g
protein27g
salt0.6g
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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

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, January 2022

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Overall rating

A star rating of 4.8 out of 5.5 ratings
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