Lemon Chicken and Rice Soup
2 Tbsp extra-virgin olive oil
1 small yellow onion, diced
2 small celery stalks, diced
4 cups chicken broth
1/2 tsp Herbamare
1/2 tsp freshly ground pepper
1/2 tsp dried parsley
2 large eggs
Juice from 2 lemons
1 1/2 cups cooked white rice
2 cups cooked shredded chicken
1. Heat the oil in a large pot over medium heat.
2. Saute onion and celery for 5 minutes until softened.
3. Add the broth and season with Herbamare, pepper and dried parsley and let it simmer on low.
4. Meanwhile in a blender, mix the eggs, lemon juice and 1/4 cup of the rice. Blend until smooth.
5. Slowly add 2 cups of the hot broth to the blender to temper the eggs.
6. Stir the blender mixture into the rest of the broth and let simmer for 10 minutes making sure the soup doesn't boil.
Also in Lunches / Dinners
Roasted Beet & Goat Cheese Wild Rice Bowl
Beets are a liver loving root veg and support circulation.
Lemon Herb Baked Cod with Asparagus
Aparagus is a diuretic and rich in prebiotic fibres. Paired here with lemon-herb cod for a clean, mineral-rich dinner.
Carrot Ginger Lentil Soup
Carrots are high in carotenoids. Carotenoids are converted to vitamin A in the body, which is key for immunity, and skin, and eye health! Carrots are also high in prebiotic fiber, which help grow good bacteria (or probiotics), therefore improving gut health!