Lemon Chicken Soup With Rice

This is another recipe I tried from my chicken recipe book. 

In these last few soup recipes, I am not sure if the recipe was calling for the chicken to be cooked before adding it to the soup, but I am not comfortable with adding raw chicken to a liquid soup and waiting for it to cook in the soup, so we baked the chicken, plain, in the oven before adding in to the soup.

• 2 cups chicken broth
• 4 cups water
• 3/4 cups long grained rice
• Salt to taste
• 1 pound chicken breasts, cooked (we used 3 pieces)
• 12 scallions
• 1 large red pepper, stemmed and seeded (we didn’t use)
• 1/4 cup cilantro (we used a lot less, between a teaspoon and a tablespoon)
• 1/3 cup lemon juice
• 1 1o-ounce package frozen green beans, thawed (we didn’t use)
• Black pepper to taste

1. Place broth, water, rice and salt in a large pot and bring to boil over high heat. Cover and simmer until rice is almost tender 10 min (we let it simmer  a little longer).

2. Cut the chicken into 1 inch strips. Trim and thinly slice the scallions (white and green parts, though we don’t use all the green parts). If using, cut the pepper into 1/2 inch dice. Finely chop cilantro.

3. Add the lemon juice and chicken to the soup and simmer over medium heat, 3 to 5 min.

4. Add the green beans, if using, and cook until cooked through but still crisp, 2 min. Season the soup to taste. Stir in cilantro and scallions and serve immediately. (We added the scallions in first and let them cook a little before adding the cilantro and serving the soup).

Verdict: My mom and sister liked it, to an extent, though neither were really fond of the lemon or cilantro taste. I couldn’t get past the lemon or cilantro taste (and can hereby add cilantro to the food I don’t eat) and didn’t like it at all. Not a keeper.

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