Vegetable Soup with Rice and Lemon

Cook rice in boiling salted water according to package instructions. Then drain, rinse and set aside.

When the rice is cooked, boil broth in a pot. Stir together cornstarch with pear juice, then add to broth and bring to a boil, stirring occasionally.

Meanwhile, rinse lemons in hot water and pat dry. Cut 1 lemon crosswise into slices and set aside.  Cut the second lemon in half, squeeze juice and cut into large pieces.

Rinse peperoncini and cut into rings. Peel the ginger and cut into thin slices.

Add the lemon juice, ginger, peperoncini and star anise to the broth and simmer for about 10 minutes.

Rinse celery and cut into slices. Rinse green beans, and cut into large pieces. Cut corn in half lengthwise. Rinse and trim snow peas. Rinse the basil, shake dry, pluck leaves and finely chop.

Pour broth through a fine sieve into a bowl.  Return the liquid to the pot.

Place celery, green beans, corn and snow peas into the pot for the broth and simmer for 5-8 minutes, until the beans are tender.

Meanwhile, rinse chicken under cold water, pat dry and cut into fine strips. Add to soup, bring to a boil, then simmer for 10 minutes over low heat.