Lemon chicken, greens and rice soup

This clean, fresh soup is lifted with the addition of zingy lemon and couldn’t be easier to make. And, with plenty of rice and chicken going into each portion, it’s filling enough to make a good lunch or supper, too.

Ingredients

Serves: 4

Ready in: 30 mins

• ½ tbsp olive oil
• 4 spring onions, finely chopped
• 2 cloves garlic, finely chopped
• Pinch dried chilli flakes or chilli powder
• 1 litre chicken stock 
• 2 chicken breasts, chopped into chunks
• 1 lemon, zested and juiced, plus 1 sliced (optional)
• 100g Co-op white or brown rice, rinsed
• ½ small head Savoy or green cabbage, finely sliced
• Fresh parsley, chopped, to serve

Method

1. Heat the oil in a large saucepan over a medium-low heat and add the spring onions, garlic and chilli flakes; fry for 1 min.
2. Add the chicken, stir, then pour in the chicken stock and add the lemon zest and rice, and simmer for 20 mins.
3. Add the sliced cabbage and cook for a further 5 mins until everything is tender and the chicken is completely cooked through.
4. Stir through most of the parsley and add the lemon juice. Ladle the soup into 4 bowls and top with the remaining parsley and some lemon slices, if liked.