Greek Lemon Chicken Soup

INGREDIENTS

• 800g chicken breast fillets
• 2L filtered water
• 2 tbsp Lemon & Herb Body Glue
• 2 bay leaves
• 2 garlic cloves, crushed
• 1 cup basmati rice
• 2 eggs (room temp) 
• ¼ cup fresh lemon juice
• ¼ cup continental parsley leaves
• Freshly grated lemon rind to serve. Feta - optional

METHOD

1. Mix the Body Glue into the filtered water.
2. Add chicken, Body Glue stock, bay leaves, garlic and rice to a slow cooker, Cover and cook on low for 6 hours (or high for 3) or until chicken is tender.
3. Transfer the chicken to a bowl and shred with 2 forks. Remove and discard the bay leaves.
4. Whisk the eggs and lemon juice in a bowl. Gradually add ½ cup of the hot stock mix, whisking to combine. 
5. Add ¾ of the shredded chicken back in to the soup. Stir in the egg mixture and cook on high for 5 mins or so, or until soup whitens and thickens slightly. Season with pepper.
6. Ladle the soup into serving bowls, and top with the remaining chicken, parsley and lemon rind.