Summary

Ingredients

• 1 ½ liter chicken broth
• 1 chicken breast, double, with skin
• 1 kohlrabi
• 200 g carrot (s)
• 1 leek stick (s)
• 100 g rice (lon rain rice)
• 150 g peas (frozen)
• 1 teaspoon lemon juice
• 1 sprig thyme or .5 teaspoons dried
• Salt and pepper, whiter

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Instructions

1. Cover the chicken breast in the boiled broth and cook over low heat for about 30 minutes. After that, remove from the broth, remove the skin, cut the meat into pieces.
2. Cut the kohlrabi into pencil-sized sticks, cut the carrots and leek into thin slices. Add the rice to the broth and simmer for another 15 minutes. Then add the vegetables and peas and bring to the boil again and cook over medium heat for about 5 minutes.
3. Return the meat to the broth and reheat, but do not boil any more. Season the soup with salt, white pepper and the lemon juice. Pluck the thyme leaves and add to the soup - serve hot.