Embark on a flavourful journey through Marrakech with this delightful Creamy Lemon Chicken Rice Soup. Infused with my personal culinary flair, this dish offers simplicity and versatility, perfect for a satisfying supper-time meal.
What you’ll need:
- 2 chicken fillets, diced
- 1 tablespoon olive oil
- 150ml Happy Hedgehogs Garlic and Lemon Vinegar
- 1 large onion, finely chopped
- 2 celery stalks, diced
- 350ml chicken stock
- 4 ounces uncooked long-grain white rice
- Large knob of unsalted butter
- Handful of fresh parsley, chopped
- Salt and black pepper, to taste
- Zest of 1 lemon (optional)
How to make:
- Season the diced chicken fillets with salt and pepper. In a pot, heat olive oil over medium-high heat. Brown the chicken fillets, then transfer them to a dish.
- In the same pot, add Happy Hedgehog’s Garlic and Lemon vinegar, diced onion, and celery. Sauté until the vegetables are softened and fragrant.
- Pour in the chicken stock, rice, and browned chicken. Bring to a gentle boil, then reduce the heat to medium-low. Simmer, uncovered, for about 35 minutes, or until the chicken is fully cooked and the rice is tender.
- Stir in the fresh parsley towards the end to preserve its flavour.
- Optionally, garnish with a pinch of lemon zest before serving. Enjoy with freshly baked bread or hot buttered toast.
Savour the rich flavours of this Creamy Lemon Chicken Rice Soup, a testament to the culinary delights of Marrakech.
