Greek Lemon Chicken and Rice Soup with Warm Ciabatta

Preheat oven to 180°C. 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 parsley. Boil a kettle for step 2.

Heat a pot over medium high heat and add a drizzle of oil. Sear the chicken on both sides until golden. Add the onion, carrot, celery and garlic and fry for 2-3 minutes. Add the stock concentrate, rice and 5 cups of hot water. Simmer for 20 minutes until rice and veg are tender.

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

Pop the ciabatta roll 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°C. 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 parsley. Boil a kettle for step 2.

Heat a pot over medium high heat and add a drizzle of oil. Sear the chicken on both sides until golden. Add the onion, carrot, celery and garlic and fry for 2-3 minutes. Add the stock concentrate, rice and 6 cups of hot water. Simmer for 20 minutes until rice and veg are tender.

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

Pop the ciabatta roll 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°C. 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 parsley. Boil a kettle for step 2.

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

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

Pop the ciabatta roll 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°C. 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 parsley. Boil a kettle for step 2.

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

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

Pop the ciabatta roll 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°C. 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 parsley. Boil a kettle for step 2.

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

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

Pop the ciabatta roll 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°C. 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 parsley. Boil a kettle for step 2.

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

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

Pop the ciabatta roll 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.