About this recipe: This delicate yet rich-tasting soup is packed with good things, and makes a warming and sustaining main course. Chicken breasts are poached with vegetables, then rice is cooked in the well-flavoured stock. At the last minute, the soup is enriched with eggs and fresh lemon juice in traditional Greek fashion.
For Chinese-style duck and rice soup, replace the chicken with 2 medium-sized skinless duck breasts, about 300 g (10½ oz) in total. Instead of lemon zest and dill or parsley, flavour the stock with 4 slices of fresh root ginger and a handful of coriander stalks. Simmer for 20 minutes, then remove the duck and shred. Strain the stock, then reheat with 1 tsp grated fresh root ginger. Add 2 thinly sliced celery sticks and 85 g (3 oz) basmati rice. When the rice is almost cooked, add the shredded duck, 1 tbsp chopped coriander, a pinch of crushed dried chillies and a dash of soy sauce. Bring back to the boil, then serve.
The combination of rice, lean chicken and vegetables keeps this soup low in fat and provides protein and starchy carbohydrate. * Although eggs contain cholesterol, they are an excellent source of protein and many other nutrients. Also, it is now generally agreed that, for most people, eating them has little effect on blood cholesterol levels. Rather, it is the intake of saturated fat, as well as other factors, that can increase blood cholesterol.
Excellent source of niacin, vitamin A. Good source of selenium, vitamin B6. Useful source of copper, folate, iron, potassium, vitamin B1, vitamin B2, vitamin B12, vitamin C.