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Ingredients
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1 tablespoon olive oil, from the pantry
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1 brown onion, finely diced
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1 carrot, peeled and diced
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2 stalks celery, medium diced
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2/3 cup Calrose medium grain brown rice
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2 chicken breast fillet (skinless, 400g), cut across into thin strips (about 5cm x 1cm)
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2 eggs, lightly beaten
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3 tablespoons fresh lemon juice (1 lemon)
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1/4 bunch coriander, chopped
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Bread rolls, to serve
Method
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1Heat a large saucepan over medium heat. Add the oil and cook the onion for 2 minutes, stirring occasionally.
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2Add the carrot and celery and cook for 5 minutes, stirring occasionally. Season to taste with salt and pepper. Add 2 litres water and bring to the simmer. Simmer gently for 10 minutes, then add the rice and cook for 45 minutes, or until tender.
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3Add the chicken to the soup and cook for 2-3 minutes, or until cooked through.
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4In a medium bowl, whisk the lemon juice into the eggs. Slowly add approximately 1 cup of the hot cooking liquid to the egg mixture while whisking. Pour the egg mixture into the soup while stirring until fully incorporated. Season to taste with salt and pepper, divide the soup between 4 serving bowls and garnish with the chopped coriander. Serve with a bread roll.
Source: taste.com.au
