Chicken soup with lemon and spinach

Name: Chicken soup with lemon and spinach
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Chicken breast (on bone, with skin; approx. 500 g); 1 Onion; 1 red chilli pepper; 2 Bay leaves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Long grain rice; 100 g Baby Spinach; 2 rod/s Leeks; 2 Spring onions; 1 Organic Lemon; 1 collar flat leaf parsley

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

Our favourite household remedy against colds: with plenty of protein, zinc and vitamin C, this light soup classic strengthens the immune system.

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Chicken breast (on bone, with skin; approx. 500 g)
1 Onion
1 red chilli pepper
2 Bay leaves
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Long grain rice
100 g Baby Spinach
2 rod/s Leeks
2 Spring onions
1 Organic Lemon
1 collar flat leaf parsley

Directions

1
Wash the chicken breast. Remove the outer skin from the onion, halve the onion. Clean the chilli, cut lengthwise, remove seeds and wash. Put chicken breast, onion, chilli, bay leaf and 2 tsp. salt in a large pot. Pour 1 1⁄2 l water on. Bring to the boil and simmer over a low to medium heat for about 25 minutes, skimming off the foam that develops in between.
2
Cook the rice in a good 400 ml of boiling salted water according to the package instructions. In the meantime, sift the spinach, wash and drain. Clean, wash and cut leek and spring onions into fine rings. Wash lemon hot, dry and finely grate the peel. Halve the lemon and squeeze 1 half.
3
Remove the chicken breast from the stock and let it cool down for about 10 minutes. Pour broth through a fine sieve into a second pot. Remove meat from skin and bone and pluck into pieces.
4
Bring the stock back to the boil. Cook the meat, leek, spring onions and lemon peel for about 5 minutes. Drain the rice and add to the soup with the spinach. Season to taste with salt, pepper and about 2 tbsp. lemon juice. Wash parsley, chop roughly and sprinkle over the soup.