This hearty and wholesome Greek-style lemon soup is made with rice and egg for a filling dinner. It’s ideal for cooler nights.
Serves88
Cook time30 mins30 minutes
Prep time25 mins25 minutes, + Cooling time
+ Cooling time
Ingredients
2 tbs olive oil
2 brown onions, finely chopped
4 garlic cloves, crushed
12 cups (3L) salt-reduced chicken stock
300g medium-grain rice
4 Coles Australian Free Range Eggs, lightly whisked
1/3 cup (80ml) lemon juice
2 x Coles RSPCA Approved Hot Roast Chickens, skin removed, bones reserved, meat shredded (see tip below)
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Method
Step 1
Heat half the oil in a saucepan over medium-low heat. Add onion and garlic and cook, stirring, for 5 mins or until the onion softens. Add stock. Increase heat to high. Bring to the boil. Reduce heat to medium. Add rice and simmer, stirring occasionally, for 20 mins or until the rice is very tender. Reduce heat to low.
Step 2
Whisk the egg and lemon juice in a heatproof bowl. Gradually add 1 cup (250ml) hot rice mixture, whisking to combine. Add to the remaining rice mixture in the pan. Cook, whisking constantly, for 2 mins or until the soup thickens.
Step 3
Transfer half the soup to an airtight container. Stir in half the chicken. Set aside to cool before placing in the freezer. Serve remaining soup with remaining chicken and oil. Season.
Serve with chopped dill and lemon wedges.
Freeze me
Freeze the cooled mixture for up to 3 months. Thaw overnight in the fridge or until completely thawed. Reheat in a saucepan over medium heat, partially covered and stirring occasionally, for 10-15 mins or until heated through.
Waste wise
Reserve chicken bones to make stock. Place in a saucepan with 4 cups (2L) water, plus some garlic, bay leaves and any veggie scraps you have. Simmer until liquid reduces by half. Strain and discard solids. Cool. Freeze in a container for up to 3 months
4 Coles Australian Free Range Eggs, lightly whisked
1/3 cup (80ml) lemon juice
2 x Coles RSPCA Approved Hot Roast Chickens, skin removed, bones reserved, meat shredded (see tip below)
Description
This hearty and wholesome Greek-style lemon soup is made with rice and egg for a filling dinner. It’s ideal for cooler nights.
Method
Step 1
Heat half the oil in a saucepan over medium-low heat. Add onion and garlic and cook, stirring, for 5 mins or until the onion softens. Add stock. Increase heat to high. Bring to the boil. Reduce heat to medium. Add rice and simmer, stirring occasionally, for 20 mins or until the rice is very tender. Reduce heat to low.
Step 2
Whisk the egg and lemon juice in a heatproof bowl. Gradually add 1 cup (250ml) hot rice mixture, whisking to combine. Add to the remaining rice mixture in the pan. Cook, whisking constantly, for 2 mins or until the soup thickens.
Step 3
Transfer half the soup to an airtight container. Stir in half the chicken. Set aside to cool before placing in the freezer. Serve remaining soup with remaining chicken and oil. Season.
Serve with chopped dill and lemon wedges.
Freeze me
Freeze the cooled mixture for up to 3 months. Thaw overnight in the fridge or until completely thawed. Reheat in a saucepan over medium heat, partially covered and stirring occasionally, for 10-15 mins or until heated through.
Waste wise
Reserve chicken bones to make stock. Place in a saucepan with 4 cups (2L) water, plus some garlic, bay leaves and any veggie scraps you have. Simmer until liquid reduces by half. Strain and discard solids. Cool. Freeze in a container for up to 3 months
