Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
7 Ingredients
Number of servings
4
- 500grams Woolworths skinless chicken breast fillets
- 1L salt-reduced chicken stock
- 1/3 cup arborio rice
- 1 bunch dill, leaves picked, stems finely chopped
- 2 lemons, zested, juiced
- 2 free range egg yolks
- 1tablespoons Woolworths extra virgin olive oil
Nutrition per serving
1200kJ / 285Cal
1200 Kilojoules or 285 Calories
14% of daily energy intake*
Protein
33.0grams
Fat
9.2grams
Carbs
19.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Whether you're in need of a comfort meal or after an affordable dinner that's ready in 30 minutes, this creamy Greek-style soup is packed with zesty lemon, chicken and arborio rice for a true flavour adventure.
Method
Step 1 of 4
To make broth, place chicken, stock, rice, dill stems, half of the lemon zest and 1L water in a large saucepan over medium-high heat. Bring to the boil.
Step 2 of 4
Reduce heat to low and simmer, covered, for 15 minutes or until rice is tender and chicken is cooked through. Transfer chicken to a board. Using two forks, roughly shred chicken.
Step 3 of 4
Transfer 1 cup broth to a heatproof bowl. Whisk in egg yolks and lemon juice until well combined.
Step 4 of 4
Return remaining broth to a gentle simmer over low heat. Add shredded chicken and cook for 2 minutes or until heated through. Turn off heat. Gradually add egg mixture to pan, stirring constantly, until broth becomes glossy. Season. Divide among bowls. Top with dill leaves and remaining zest. Drizzle with oil. Serve.
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