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Chicken Lemon Soup Oriental

chef.alburt's picture
Ingredients
  Canned california cling peach halves in juice 16 Ounce (1 Can)
  Water 8 Cup (128 tbs)
  Chicken flavored bouillon cubes 2
  Garlic 2 Clove (10 gm), minced
  Skinless boneless chicken breasts 1 Pound
  Long grain white rice 1⁄4 Cup (4 tbs)
  Mushroom caps 2 Cup (32 tbs), cut in half
  Sliced green onions 1⁄3 Cup (5.33 tbs)
  Chopped cilantro 1⁄3 Cup (5.33 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Grated ginger 1 Tablespoon
  Red pepper flakes 1⁄4 Teaspoon
Directions

GETTING READY
1. Drain peaches, reserving all liquid.
2. Dice peaches and place aside.
MAKING
3. Combine peach liquid with water, bouillon cubes and garlic.
4. Let it boil and stir in chicken and rice.
5. Let it simmer 15 minutes or until chicken is cooked through.
6. Take out the chicken and chop into bite-size pieces.
7. Stir chicken, reserved diced peaches and remaining ingredients into soup.
8. Let it simmer 5 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
2

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