Chicken soup with rice and vegetables

Ingredients for 5 servings:

• 1 ½ liters of chicken broth
• 1 chicken breast, double, with skin
• 1 kohlrabi
• 200 g carrot(s)
• 1 leek(s)
• 100 g rice (long grain rice)
• 150 g peas (frozen)
• 1 tsp lemon juice
• 1 sprig(s) Thyme or 1.5 tsp dried
• Salt and pepper, white

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cover the chicken breast in the boiled broth and simmer over low heat for about 30 minutes. Then remove from the broth, remove the skin, and cut the meat into pieces. Cut the kohlrabi into pencil-thick sticks, and thinly slice the carrots and leeks. Add the rice to the broth and simmer for another 15 minutes. Then add the vegetables and peas, bring back to a boil, and cook over medium heat for about 5 minutes. Return the meat to the broth and heat gently, but do not boil. Season the soup with salt, white pepper, and lemon juice. Pick the thyme leaves and add them to the soup. Serve hot.