Name: Lemon Chicken Soup
Yield: 4 servings
Ingredients: 1 lean chicken breast; juice of 1 whole lemon; half of an onion; 1 celery stalk; 2 tbsp olive oil; salt; dash garlic powder; dash black pepper; 1 tbsp oregano; 2 cups chicken stock; 1 cup water; 1 cup Japanese brown rice, cooked and rinsed.

Servings: 4 persons

1 lean chicken breast
juice of 1 whole lemon
half of an onion
1 celery stalk
2 tbsp olive oil
salt
dash garlic powder
dash black pepper
1 tbsp oregano
2 cups chicken stock
1 cup water
1 cup Japanese brown rice, cooked and rinsed.

1
Heat oven to 450. coat chicken in 1 tbsp of olive oil then chop into a few large chunks. Put on baking pan and sprinkle salt, pepper, and garlic powder lightly on top. Cook until done, then chop up pieces into small bite sized portions. Set aside.
2
In a pot, add chicken stock, water, olive oil, and oregano. warm to gentle boil, then reduce heat.
3
Saute the onion and celery until onion is translucent. Add to the soup pot.
4
Add chicken, cooked rice, and lemon juice to soup, continue cooking for a 5-10 minutes.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Lemon Chicken Soup

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