Chicken, zucchini and lemon soup

Photographer: Steve Brown

A zesty take on classic chicken soup! With tender chicken, zucchini, spinach and a squeeze of lemon, this nourishing bowl is quick, protein-packed and perfect for busy nights.

Serves: 4

Time to make: 30 mins

Ingredients

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2 tablespoons olive oil
1 brown onion, diced
2 cloves garlic, sliced
1 large zucchini/ courgettezucchiniX, diced
400g chicken thigh fillets, cut into 2cm pieces
250g pack microwavable brown rice
2 cups reduced-salt chicken stock
2 eggs
100ml lemon juice
120g spinach leaves

Instructions

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1 Heat oil in a large pot over medium heat. Cook onion, garlic and zucchini for 10 minutes, stirring occasionally.

2 Add chicken and cook for a further 5 minutes. Add rice and stock with 3 cups water. Reduce heat to low and simmer for 10 minutes.

3 Place eggs and lemon juice in a small bowl. With an electric beater or whisk, beat until eggs are frothy. Slowly pour egg mixture into soup and cook, stirring constantly, for 5 minutes. Add spinach leaves.

4 Divide among 4 bowls.

Nutrition Info (per serve)

Calories 390 cal

Kilojoules 1630 kJ

Protein 26 g

Total fat 19 g

Saturated fat 4 g

Carbohydrates 27 g

Sugar 5 g

Dietary fibre 5 g

Sodium 435 mg

Calcium 82 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.