Now that winter is around the corner, it’s time to pull out all your warm jumpers, beanies & woollen socks. It’s also time to pull out your winter recipes to keep the chills away. This chicken, egg & lemon soup is jam packed with colourful veggies and will definitely keep you warm this winter!
?Serves: 6
Prep: 10 mins Cook: 40 mins
Prep: 10 mins Cook: 40 mins
Ingredients
- 2½L water
- 1 small onion
- 2 carrots
- 2 celery stalks
- 1 tomato
- 500g pumpkin
- 5 chicken drumsticks
- ½ cup rice
- 2 eggs
- 1½ medium lemons
Directions
- Add water to a saucepan
- Chop vegetables into small pieces
- Add chopped vegetables and drumsticks to the water
- Bring to the boil
- Simmer for 30 minutes
- Juice the lemon
- After 30 mins, remove chicken and vegetables from water
- Blend vegetables and set aside chicken
- Return blended vegetables to the saucepan and add rice
- Boil gently until rice is at your liking
- Beat eggs with lemon juice in blender
- Turn off heat and add egg and lemon blend by stirring into the saucepan
- Remove chicken from the drumstick, cut into pieces and add to soup
Notes
You can add almost any veggie you like to this soup such as potatoes, sweet potatoes and leeks.
Leftover soup can be reheated within a week or frozen for up to a month.
