Creamy chicken soup with rice and meatballs

Ingredients

Directions

1. 1

   Wash the chicken breast and put it in a large pot. Peel and halve the onion. Heat a pan without fat and fry the onion halves with the cut surface facing down for 5-7 minutes. Take out and let cool down

2. 2

   Clean the soup vegetables, wash them. Cut everything into large pieces. Put bay leaf, cloves, juniper berries and peppercorns in a tea bag. Put onion, soup vegetables and spice bag into the pot. Add 1 1/2 litre of cold water so that the meat is covered. Salt a little, bring everything to the boil and simmer gently over a low heat for about 1 hour. Remove any foam with a skimmer

3. 3

   Prepare rice in boiling salted water according to package instructions. Wash parsley, shake dry. Pluck off the leaves and chop finely. Knead minced parsley, breadcrumbs, 1/2 tsp salt, 1/4 tsp pepper and egg. Knead small balls from the minced mass. Heat the oil in a large pan and fry the meatballs for about 5 minutes.

4. 4

   Remove the meat from the broth. Pour broth through a fine sieve (there should be about 1 litre of broth). Let the chicken breast cool down a little. Remove the skin and remove the meat from the bones. Pluck the chicken meat into pieces

5. 5

   Peel and finely dice the shallots. Heat the fat in a pot and sauté the shallots. Dust with flour and sauté briefly while stirring. Gradually add stock and cream while stirring. Add peas, chicken, rice and meatballs to the soup. Season with salt and pepper and let it simmer at medium heat for about 10 minutes. Stir several times

6. 6

   Wash the lemon with hot water and rub dry. Peel thinly with a peeler and cut into very fine strips. Halve the lemon and squeeze it. Season soup with lemon juice and garnish with lemon strips