Chicken and Vegetable Soup with Lemon

Ingredients

• Chicken breast — 1/2 kg
• Celery (stalks), chopped and washed — 1 cup
• Carrots, chopped and washed — 1 cup
• Peas — 1 cup
• Green soybeans (edamame) — 1 cup
• 2 onions
• 1 lemon
• Olive oil — 2 tablespoons
• Butter — 100 g (about half a medium block)
• Water for boiling the chicken
• Salt
• Seven-spice blend
• Cinnamon (stick)
• Soup noodles — 1 cup
• Savory crackers (for serving)
• 2 bay leaves

Method

1. First, wash the chicken with vinegar and cold water, then boil it with aromatics such as bay leaves, a cinnamon stick, and onion. Add salt to the poaching water.
2. Wash the vegetables and cut them into small cubes.
3. Put the chopped onion in a large pot with the olive oil and butter. Grate the lemon (zest) and add the zest over the onion, then stir.
4. Once the onion has softened, add the chopped vegetables, stir, and adjust salt and spices.
5. Stir briefly before adding the boiled chicken stock. Make sure there is enough liquid to cook all the vegetables and to leave plenty of broth for a soup consistency.
6. Cut the lemon into 4 pieces and add them to the chicken and vegetable lemon soup.
7. Let the soup simmer for about 10 minutes over medium heat to ensure all the vegetables are cooked.
   Timers: 10 min
8. Meanwhile, shred or cut the boiled chicken into small pieces and set aside.
9. About 5 minutes before turning off the heat, add the chicken pieces and the noodles to the soup.
   Timers: 5 min
10. Serve this soup with savory crackers.
11. Note: You can add more types of vegetables as desired
12. For more soup recipes, see Yellow Lentil Soup