Zesty lemon chicken and brown rice soup-291 cals per bowl

Zesty lemon chicken and brown rice soup

This is one of my fav's and it's easier than you think! Where I can I like to leave the skin on the veggies as you get more nutrients that way. Just make sure you wash them properly. This entire meal cost me approx $10 (Australian) that's not bad considering it serves 4 people.


Serves: 4
Prep Time: 15 mins
Cooking Time: 50 mins or less depending on stove

Ingredients:

1 tbsp olive oil (cold pressed)
2 carrots, (washed and diced)
2 stalks celery (washed and diced)
1 Zucchini (washed and diced)
1 Red capsicum (bell pepper) (washed, de-seeded and diced)
2/3 cup gluten free brown rice
2 chicken breast (400g) (diced or cut into bite size pieces)
2 large eggs
3 tbsp fresh lemon juice (approx 1 lemon)
1/4 bunch coriander (loosely chopped)

*Serve with crusty wholemeal or rye bread for a winter warmer

Method:

Heat a large saucepan (approx 8 cups) over medium heat. Add oil and add carrot, capsicum and celery and cook for 5 mins stirring occasionally.

Add zucchini with salt and pepper to taste.

Add 2 liters of water (8 cups) and bring to the simmer for 10 mins.

Add rice and cook until tender (approx 25-35 mins).

Add in chicken (2-3 min until cooked).

When chicken is cooked whisk the lemon juice into the eggs. Slowly add 1 cup of hot cooking liquid into mixture while whisking.

Pour the egg mixture into the soup while stirring (mix well).

Season to taste serve and garnish with coriander.