Winter is back – so here is a great soup to keep you warm!

Lemon scented spicy chicken broth

I discovered this recipe just before Christmas last year and it is a great winter warmer, perfect for a cold day in the garden – especially days like today when it is snowing!

I would suggest making double the amount of infused stock and freeze half. That way you can rustle up a second batch in super quick time – especially if you have leftover roast chicken!

Ingredients

  • 1.5 litres chicken stock
  • 5cm peeled and chopped ginger root
  • 2 garlic cloves, peeled and sliced
  • Thinly pared zest of two lemons
  • 1 long red chilli, seeded and chopped
  • 200g leeks, washed and thinly sliced
  • 200g carrots, peeled and finely diced
  • 100g Arborio rice
  • 225g boneless, skinless cooked chicken breast, cut into small pieces
  • 2 tablespoons lemon juice
  • Salt and freshly ground black pepper

Method

  1. Place the stock, ginger, garlic, lemon zest and chilli into a large saucepan. Bring to the boil, cover and simmer for 30 minutes.
  2. Sweat the carrots and leeks in a little oil until the leeks have softened. Add the rice grains then strain over the infused stock.
  3. Bring to the boil and cook for 15 minutes, or until the rice is cooked.
  4. Add the chicken and the lemon juice, salt and pepper and cook gently for 5 minutes.
  5. Check seasoning and eat!
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