Greek Lemon Chicken and Rice Soup with Warm Ciabatta

Preheat oven to 180. Peel and dice brown onion. Dice celery and carrot into 1cm dice. Peel and mince garlic. Zest lemon and cut in half. Pick and finely chop flatleaf parsley. Boil a kettle for step 2.

Tip! Peeling the carrot is optional

Heat a pot over medium high heat and add a drizzle of oil. Sear the chicken thighs on both sides until golden. Add the onion, carrot, celery and garlic and fry for 2-3 minutes. Add the chicken stock concentrate, medium grain rice and 4 cups of hot water. Simmer for 20 minutes until rice and veg are tender.

Tip! You can add a little more water if it gets too thick.

Remove the chicken from the pot and shred with two forks. Add back to the soup.

Pop the ciabatta panini on a tray in the oven for 5 minutes to warm and crisp while you finish the soup. Slice as preferred.

Whisk the egg with the lemon zest, juice of half a lemon and a pinch of salt and pepper. Carefully add 1 ladle of soup broth to the egg mix, whisking constantly. Turn soup off and add egg mix to the soup and mix well. Add parsley and adjust with more lemon juice and seasoning to taste.

Serve the soup piping hot with the sliced ciabatta.

Preheat oven to 180. Peel and dice brown onion. Dice celery and carrot into 1cm dice. Peel and mince garlic. Zest lemon and cut in half. Pick and finely chop flatleaf parsley. Boil a kettle for step 2.

Tip! Peeling the carrot is optional

Heat a pot over medium high heat and add a drizzle of oil. Sear the chicken thighs on both sides until golden. Add the onion, carrot, celery and garlic and fry for 2-3 minutes. Add the chicken stock concentrate, medium grain rice and 4 cups of hot water. Simmer for 20 minutes until rice and veg are tender.

Tip! You can add a little more water if it gets too thick.

Remove the chicken from the pot and shred with two forks. Add back to the soup.

Pop the ciabatta panini on a tray in the oven for 5 minutes to warm and crisp while you finish the soup. Slice as preferred.

Whisk the egg with the lemon zest, juice of half a lemon and a pinch of salt and pepper. Carefully add 1 ladle of soup broth to the egg mix, whisking constantly. Turn soup off and add egg mix to the soup and mix well. Add parsley and adjust with more lemon juice and seasoning to taste.

Serve the soup piping hot with the sliced ciabatta.