Re:Chicken soup receipe with lemon juice
If you want a soup without egg, I can highly recommend this "Portuguese Chicken Soup," which my husband makes for us a lot. It is especially comforting if you are ill, but it is wonderful anytime.
Portuguese Chicken Soup
Take one whole boneless/skinless chicken breast, cut into small cubes or thinly slice, as you prefer, and simmer it in 4 cups of chicken broth (canned will do; homemade is better) for about 20 minutes, or until cooked through.
Separately, cook 1 cup of basmati rice in 1 cup of chicken broth and 1 cup of water, until just done, but not mushy.
Add the cooked rice to the chicken and chicken broth, and adjust the seasoning. (We like to add a lot of freshly-ground black pepper.)
Squeeze in the juice of 1/2 of a lemon (or more, to taste).
Stir in 1/4 to 1/3 a cup of coarsely chopped fresh mint.
Serve and enjoy!