Lemon Chicken Soup

• 4 cups reduced sodium chicken stock
• 4 cups water
• 1 None onion, coarsely chopped
• 1 None carrot, coarsely chopped
• 1 None celery stalk, coarsely chopped
• 1 None dried bay leaf
• 1 lb boneless skinless chicken breasts
• 1/2 cup long-grain rice
• 6 oz chard, white stalks removed and leaves thinly sliced
• 1 None lemon, juiced
• None None Crusty bread rolls, to serve

1. Place stock, water, onion, carrot, celery and bay leaf in a large saucepan on high heat. Bring to a boil. Add chicken and reduce heat to medium-low. Cover and simmer for 15-20 mins or until cooked through. Using a slotted spoon, transfer chicken to a plate. Cool slightly, then shred.
2. Strain cooking liquid through a fine sieve into a clean saucepan. Discard solids. Bring liquid to a boil on high heat. Add rice and reduce heat to medium. Simmer, uncovered, for 15 mins or until rice is tender. Add chard, lemon juice and shredded chicken. Cook, stirring occasionally, for 2-3 mins or until heated through and chard is wilted. Season. Serve soup with crusty bread.

chicken stock, water, onion, carrot, celery stalk, bay leaf, chicken breasts, longgrain rice, chard, lemon, crusty bread rolls

Taken from recipes-plus.com/api/v2.0/recipes/20918 (may not work)