Lemon Chicken Rice Soup Recipe

About this recipe

A comforting and high-protein dinner option featuring tender chicken, zesty lemon, and hearty rice in a flavorful broth. Perfect for solution seekers looking for a satisfying meal.

Ingredients

• - Oxo Chicken Stock Cubes
• 850G Riseria Campanini 3 Cereals Rice, 850G
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 350G Natoora Large New Season Unwaxed Lemons
• 2 Kg Silver Hill Duck Whole Duck
• - Doves Farm Organic Chickpea Flour
• 100G Terre Exotique Winemaker'S Salt, 100G

Instructions

1. 1. In a large pot, bring 6 cups of chicken stock to a boil over medium-high heat.
2. 2. Add 1 cup of rice, 1 teaspoon of salt, and 1/2 teaspoon of pepper to the boiling stock. Reduce the heat to medium and cook until the rice is tender, about 15 minutes.
3. 3. While the rice cooks, remove 1 1/2 cups of the hot stock and set it aside to cool slightly.
4. 4. In a bowl, mix 1/2 cup of chickpea flour with 3/4 cup of water until smooth. Gradually whisk in the juice of 1 lemon and the cooled stock to temper the mixture.
5. 5. Once the rice is cooked, add 500 g of cooked, shredded duck to the pot and stir to combine.
6. 6. Slowly pour the chickpea flour and lemon mixture into the pot, stirring constantly to prevent clumping. Heat gently for 2-3 minutes, but do not let the soup boil.
7. 7. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot and enjoy.