Introducing your new fave winter recipe. This soup brings together chicken, lemon, rice, and our fab Lemon & Herb Body Glue in one irresistible dish. Perfect for those  when you need a comforting, nutrient-packed meal that’s anything but ordinary. 
Serves 4-6


  • 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


  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.