B00CU1W244_EBOK

1 SERVE =
2 units protein
¾ unit bread
2 units vegetables
1 unit fats
Greek garlic a
with rice and c
SERVES 4 PREP 10 mins
1 tablespoon olive oil
1 small onion, finely chopped
2 carrots, chopped
2 sticks celery, chopped
2 cloves garlic, finely chopped
2 bay leaves
1.25 litres Chicken Stock
(see page 209)
800 g skinless chicken thigh fillets, trimmed of fat
4 tablespoons long-grain rice
2 eggs
2 tablespoons lemon juice
1 tablespoon finely chopped
flat-leaf parsley
1
2
3
This modern version of
and utterly satisfying.
Place a large stockpot ov
carrot and celery and coo
are very soft but not colo
cook for 2 minutes before
water. Bring to the boil, t
10 minutes. Add the chick
cook for 8 minutes. Turn
to cool in the stock for 15
a slotted spoon and, whe
Return the soup to the bo
until the rice is tender. Tu
and leave to soup to stan
In a small bowl, whisk th
the lemon juice. Take 1 c
pot and whisk it into the e
combined. Pour the mixt
continuously until thicken
and simmer for 2 minute
to let it boil). Season to ta
through the parsley just b