Lemon chicken soup

• rapeseed oil↗1 tbsp tbsp
• leeks↗2 large

  halved, washed and finely sliced

• celery stalks↗2

  finely chopped

• chicken stock↗1.5 litres low-salt l

  low-salt

• risotto rice↗100g g
• roast chicken300g leftover g

  shredded and skin removed

• eggs↗2

  whisked

• lemons↗2

  juiced

• dill↗¼ pack

  to serve (optional)

Step-by-step instructions

1. 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.

2. 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.