Lemon Chicken Soup Recipe

Ingredients

1 lean chicken breast

juice of 1 whole lemon

half of an onion

1 celery stalk

2 tbsp olive oil

salt

dash garlic powder

dash black pepper

1 tbsp oregano

2 cups chicken stock

1 cup water

1 cup Japanese brown rice, cooked and rinsed.

Preparation

Heat oven to 450. coat chicken in 1 tbsp of olive oil then chop into a few large chunks. Put on baking pan and sprinkle salt, pepper, and garlic powder lightly on top. Cook until done, then chop up pieces into small bite sized portions. Set aside.

In a pot, add chicken stock, water, olive oil, and oregano. warm to gentle boil, then reduce heat.

Saute the onion and celery until onion is translucent. Add to the soup pot.

Add chicken, cooked rice, and lemon juice to soup, continue cooking for a 5-10 minutes.