Lemon Chicken Soup

• 4 cups reduced sodium chicken stock
• 4 cups water
• 1 onion coarsely chopped
• 1 carrot coarsely chopped
• 1 celery stalk coarsely chopped
• 1 bay leaf dried
• 1 pound boneless skinless chicken breasts
• 1/2 cup long-grain rice
• 6 ounces chard white stalks removed and leaves thinly sliced
• 1 lemon juiced
• bread rolls Crusty, 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, bay leaf, chicken breasts, longgrain rice, chard white stalks, lemon juiced, bread rolls crusty

Taken from www.yummly.com/recipe/Lemon-Chicken-Soup-1408847 (may not work)