Yield: 1
LEMON CHICKEN RICE SOUP
Cold starters and a desire for hot and tasty dishes? Rice soup with chicken and potatoes is a one-of-a-kind and fragrant dish that will win you over!
Prep Time
10 minutes
Cook Time
30 minutes
Additional Time
10 minutes
Total Time
50 minutes
Ingredients
- Sant'Andrea rice 320 g
- water 2 l
- carrots 2
- small onion 1
- cloves 2
- lemon zest 1
- clean chicken breast 500 g
- potatoes 400 g
- leek 80 g
- lemon, the zest of 1/2
- chives to taste
- mixed sprouts to taste
Instructions
- To begin making your lemon chicken rice soup, thoroughly clean the celery stalks by making a small incision at the base of the stem with a sharp knife and removing the filaments. Remove the leaves as well, and then cut the stem into large chunks.
- Clean the remaining vegetables. Carrots, peeled potatoes, and leeks should all be cleaned and chopped. Peel the onion, cut small incisions in it, and stuff it with cloves.
- Put a large pot on the stove and add all of the cut vegetables and the stick onion. Add the lemon zest, then cover with cold water and bring to a boil for about 1 hour.