Greek lemon chicken & rice soup

• Chicken breast fillets300g
• Basmati rice150g
• Carrots150g
• Brown onions100g
• Stock cubes3 cubes
• Free range eggs2
• Lemons1
• Sliced wholemeal breadto serve

Plus salt and pepper. About £4.08 for the amounts used.

Method

1. 1

   Dissolve 3 stock cubes in 1.5 litres boiling water. Add 300g chicken breast, whole, 1 chopped onion and 150g diced carrots and simmer for 15 minutes.

2. 2

   Lift out the chicken, check it's cooked through and shred it. Add 150g rinsed rice to the pan and simmer for 12 minutes.

3. 3

   Whisk 2 eggs with the juice of 1 lemon. Take the pan off the heat, whisk a ladle of hot soup into the eggs, then slowly stir the mixture back into the pan. Don't let it boil again.

4. 4

   Return the chicken, season and serve with bread from the loaf.