Lemon Chicken and Rice Soup

• olive oil↗1 tablespoon
• brown onion↗1

  finely diced

• carrot↗1

  peeled and diced

• stalks celery↗2

  diced

• brown rice↗2⁄3 cup
• skinless chicken breasts↗2

  cut into thin strips

• eggs↗2

  lightly beaten

• lemon juice↗3 tablespoons

  (1 lemon)

• coriander1⁄4 bunch

  chopped

Step-by-step instructions

1. 1

   Heat a large saucepan over medium heat, add oil and onion, cook for 2 minutes, stirring occasionally.

2. 2

   Add carrot and celery, cook for 5 minutes, stirring occasionally, season to taste.

3. 3

   Add 2 litres of water and bring to a simmer. Simmer for 10 minutes.

4. 4

   Add rice and cook for 45 minutes, or until tender.

5. 5

   Add chicken and cook for 2-3 minutes until cooked through.

6. 6

   In a medium bowl, whisk the lemon juice into the eggs. Slowly add about a cup of the liquid from the hot soup to the egg mixture while whisking. Pour the egg mixture into the soup, while stirring until fully incorporated.

7. 7

   Season further with salt and pepper, to taste.

8. 8

   Serve, and garnish with chopped coriander.