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Herby Greek Lemon and Chicken Soup
Ingredients
  • subheading: UNITS USM:
  • 1.2 litres chicken stock
  • 1 onion, finely chopped
  • ⅔ cup (200g) long-grain rice
  • 2 cups shredded cooked chicken (leftover roasted chicken works great)
  • 1 bay leaf
  • 2 large cloves garlic, minced
  • 2 eggs
  • 1 lemon (zested and juiced)
  • Small handful (5g) fresh parsley, plus extra for garnish
  • Small handful (5g) fresh dill
  • Olive oil, for sautéing and olive topper
  • Salt and pepper to taste
  • Olive topper
  • 80 g green pitted olives, roughly diced
  • 3 tablespoons (45ml) olive oil
  • Small handful of parsley, finely chopped
  • Cook Mode Prevent your screen from going dark
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