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About this recipe: With chicken and rice cooked with herbs, egg and lemon, this delicious soup makes a hearty dish for an appetizer at your next party.
For Chinese-style duck and rice soup, replace the chicken with 2 medium-sized skinless duck breasts, about 300 g in total. Instead of lemon zest and dill or parsley, flavour the stock with 4 slices of fresh ginger and a handful of coriander stalks. Simmer for 20 minutes, then remove the duck and shred. Strain the stock, then reheat with 1 tsp grated fresh ginger. Add 2 thinly sliced celery sticks and 85 g basmati. When the rice is almost cooked, add the shredded duck, 1 tbsp chopped coriander, a pinch of crushed dried chillies and a dash of soy sauce. Bring back to the boil, then serve.
The combination of rice, lean chicken and vegetables keeps this soup low in fat and provides protein and starchy carbohydrate. * Although eggs contain cholesterol, they are an excellent source of protein and many other nutrients. Also, it is now generally agreed that, for most people, eating them has little effect on blood cholesterol levels. Rather, it is the intake of saturated fat, as well as other factors, that can increase blood cholesterol.
Excellent source of niacin, vitamin A. Good source of selenium, vitamin B6. Useful source of copper, folate, iron, potassium, vitamin B1, vitamin B2, vitamin B12, vitamin C.