Chicken Lemon Soup W/Rice and Vegetables |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Very refreshing soup that can be served even in the summer. You can add more vegetables according to taste. I like to roast the chicken breast on a pan before adding to the soup, as I find it adds a bit more flavour. Ingredients:
1 onion, diced finely |
1 1/2 carrots, diced finely |
1 stalk celery, diced finely |
1 teaspoon oil |
1 lemon, zest of |
1/2 cup long grain rice, uncooked |
2 cups boneless skinless chicken breasts, cooked and diced |
7 cups chicken broth |
1 cup peas, frozen |
1 1/2 tablespoons lemon juice |
2 tablespoons parsley, fresh (or 1 tbsp dried) |
salt and pepper |
Directions:
1. Heat oil and slowly cook onion, carrot and celery over medium heat for approx 8 min until soft.
2. Add zest of lemon and rice.
3. Stir.
4. Add chicken broth and boil on low for approx 20 min until vegetables are tender.
5. Add peas, chicken, lemon juice and parsley 5 minutes before serving.
6. Add salt and pepper to taste.
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