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Creamy Lemon Chicken Rice Soup

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:

  1. 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.
  2. In the same pot, add Happy Hedgehog’s Garlic and Lemon vinegar, diced onion, and celery. Sauté until the vegetables are softened and fragrant.
  3. 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.
  4. Stir in the fresh parsley towards the end to preserve its flavour.
  5. 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.

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