Chicken Rice Soup with Summer Vegetables
Rinse the meat and drain. Separate the leek from soup vegetables and set aside. Rinse and chop the other vegetables. Boil 1 1/2 liters of water (approximately 6 cups) with the spices, salt and pepper. Add the prepared vegetables and chicken breasts and cook covered over low heat for about 30 minutes. Cut the leek into thin rings and add with the frozen vegetables after about 20 minutes. Cook the rice in salted water according to package directions.
Remove the chicken breasts and cool slightly. Loosen the meat from the skin and bones. Cut the meat into pieces. Rinse the lemon and cut into slices. Add the meat, rice and lemon slices to the vegetable stock. Reheat everything briefly. Season with salt and pepper and serve.