I have a cold. I have had a cold for five long days now and I getting mighty resentful about it. This is the type of cold that makes you feel exceedingly tired and not much use for anything.
But since this is me, I have been trying to carry on as normal, baking, cooking, even exercising…
Big mistake. Instead of getting better, I am feeling progressively worse and I am writing this post huddled under the living room sofa throw (a massively chunky knit affair) with a bowl of steaming Greek lemon, chicken and rice soup by my side.
Restorative Greek lemon, chicken and rice soup
- 2 ltr | 5 cups hot chicken stock more if needed
- 400 g | 14oz skinless chicken breast fillets or cooked chicken
- 100 g | 3.5oz basmati or long grain rice
- 3 small leeks white parts only, finely diced
- 3 carrots peeled and finely diced
- 3 celery stalks with leaves, if possible, finely chopped
- 2 bay leaves
- juice of half a lemon or more, to taste
- generous handful fresh parsley finely chopped
- salt and freshly ground black pepper
- a little butter or oil to fry with
- extra virgin olive oil to drizzle optional
- pinch dried chilli flakes optional
- Melt half a tablespoon of butter or heat a little olive oil in a large pot.
- Add the chicken breasts and brown on all sides, then cook over medium-low heat for about 5 minutes. Remove from the pot and set aside.
- Add the leeks, carrots, celery, bay leaves and pinch salt. Sweat the vegetables over low heat for 10 minutes until softened.
- Cut the chicken into small strips and return to the pot. Add the stock, bring to the boil and then reduce the heat to a simmer.
- Add the rice and cook for a further 12-15 minutes (or follow packet instructions).
- Once the rice is cooked, stir in the lemon juice and fresh parsley and season with salt and freshly ground pepper. Drizzle with a little virgin olive oil and add a pinch or dried chilli flakes if desired.
- Serve hot with extra lemon wedges and some crusty bread on the side.