Name: Greek chicken soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 size 4 chicken; 1 celery stalk, cut into chunks; 1 carrot, roughly chopped; 1 onion, halved; 1 tablespoon olive oil; 1 red onion, finely chopped; 2 clove garlic, chopped; 1 red capsicum, seeds removed and finely chopped; 2 teaspoon dried oregano; 1/2 cup arborio rice; 200 gram bag spinach, finely chopped; feta, crumbled; finely grated rind of 1 lemon

Greek chicken soup

This high in fibre greek chicken soup is brought to you by New Zealand Woman's Weekly

Ingredients

1 size 4 chicken

1 celery stalk, cut into chunks

1 carrot, roughly chopped

1 onion, halved

1 tablespoon olive oil

1 red onion, finely chopped

2 clove garlic, chopped

1 red capsicum, seeds removed and finely chopped

2 teaspoon dried oregano

1/2 cup arborio rice

200 gram bag spinach, finely chopped

feta, crumbled

finely grated rind of 1 lemon

Method

1.Place chicken, celery, carrot and onion in a large saucepan and cover with cold water. Bring to the boil and cook until chicken is tender and falling off the bone. Remove chicken from the liquid and refrigerate. Cool liquid, scoop off fat and strain.

2.Heat olive oil in a large saucepan, then gently cook red onion, garlic, capsicum and oregano for 5 minutes. Add reserved chicken liquid, and bring to the boil, then add rice and spinach. Cook for 20 minutes or until rice is tender.

3.Remove chicken from carcass and flake into bite-sized pieces.

4.Add chicken to the soup and cook for a further 10 minutes.

5.Serve soup topped with crumbled feta and lemon rind.

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Ingredients

Method

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