17 Nov CHICKEN, LEMON, EGG, AND WHITE BEAN SOUP
2 chicken breasts
1 medium red chili, seeded and diced
2 medium carrots, peeled and finely diced
2 rib of celery, finely diced
3 cups good-quality chicken stock (homemade is best)
1×14-ounce can of white beans, rinsed
2 eggs, beaten
1 large lemon quartered
1 cup of fresh flat-leaf parsley leaves, chopped
sea salt and freshly ground black pepper
-Put the chicken breasts, chili, carrot, and celery in a saucepan with the chicken stock over medium heat. Bring the stock up to a simmer and poach the contents until the chicken is cooked through and shreds easily – about 10 to 14 minutes. Remove the chicken from the pan, shred it with 2 forks and divide it between 2 soup bowls. Set the pan aside with its contents.
-Divide the beans between the bowls with the chicken.
Pour the beaten egg into the pan with the simmering chicken stock and vegetables and keep the pan over medium heat, stirring until the egg collects in threads.
Season the soup with salt, pepper, and lemon juice. You want the soup to have personality.
-Divide the soup between the soup bowls and top with chopped parsley and lemon wedge.