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Light Lemon Chicken Soup
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Source: https://recipheon.com/en/recipes/soups/light-lemon-chicken-soup
About this recipe
Light lemon chicken soup is a delicate broth-based soup with chicken breast, rice, and carrot. Lemon juice gives it a fresh, gently tart flavor that balances the mild broth. Rice makes the soup more filling, while chicken adds protein and turns it into a more substantial meal. It is a simple warm chicken soup that remains lighter than traditional soups finished with cream.
Ingredients
200 g chicken breast
70 g rice
1 liter broth
juice of 1/2 lemon
1 carrot
Steps
Cut the chicken breast into small pieces of similar size. Peel the carrot and cut into thin slices. Rinse the rice and check its cooking time on the package. Reserve the lemon juice for the end.
Bring the broth to a boil, add the rice and reduce the heat. Add the carrot for the last 15–17 minutes of the rice's cooking time and the chicken pieces for the last 10–12 minutes. For rice that cooks in 15–17 minutes, add the carrot at the same time and the chicken after about 5 minutes. Simmer gently until the rice is tender and the chicken is fully cooked, including the center of the thickest piece; continue cooking if needed until both conditions are met.
Remove the saucepan from the heat. Add the lemon juice gradually, stirring and tasting until the soup reaches your preferred acidity. Serve immediately, before the rice thickens the broth further.
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