Rice chicken soup with lemon

Name: Rice chicken soup with lemon
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Chicken breasts (350 g each; on the bone); 7-10 Tbsp Salt; 1 collar Soup Greens; 7-10 Tbsp some peppercorns; 125 g Long grain rice; 1/2 bunch Parsley; 1 collar Chives; 1/2 potty Lemon balm; 3 Egg Yolk; 7-10 Tbsp juice of 1/2 lemon; 7-10 Tbsp Lemon peel in thin strips

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Chicken breasts (350 g each; on the bone)
7-10 Tbsp Salt
1 collar Soup Greens
7-10 Tbsp some peppercorns
125 g Long grain rice
1/2 bunch Parsley
1 collar Chives
1/2 potty Lemon balm
3 Egg Yolk
7-10 Tbsp juice of 1/2 lemon
7-10 Tbsp Lemon peel in thin strips

Directions

1
Wash the chicken breast and boil it up in about 1 litre of salted water. Clean, wash and coarsely chop the soup greens and add to the chicken breast. Cook everything for about 30 minutes. Put rice in boiling salted water and cook on low heat for about 20 minutes.
2
Wash the herbs, dab dry and chop finely, except for a few lemon balm leaves for garnishing. Remove the chicken breast and remove from skin and bone. Cut the chicken meat into thin slices.
3
Pour broth through a sieve, heat up again and do not let it boil. Remove 3 tablespoons of broth and whisk with the egg yolk. Stir into the soup. Add lemon juice and herbs to the soup and season with salt and pepper.
4
Drain the rice and add it to the soup with the chicken meat. Serve the rice chicken soup garnished with lemon peel and lemon balm.