Chicken, Lemon and Rice Soup

This is based on a Greek recipe I have had many times in various restaurants over the years. It doesn’t taste as good as it did then, but it is close.

 INGREDIENTS

1   chicken breast or 3 thighs, boneless, skinless
2   cups low sodium chicken broth
2   cups water
1   Moroccan preserved lemons rinsed and drained
     or 2   tablespoons fresh lemon juice
2   stalks celery, cut into thirds
1   teaspoon dried tarragon
¼  cup Arborio rice

METHOD

Cut the chicken breast into 3 or 4 pieces and add to a large sauce pan.  If using a preserved lemon, wash it and cut it into fine dice, discarding the seeds. Add the broth and water to the sauce pan, the lemon or juice, the celery and tarragon. Bring to a boil, reduce the heat to a simmer, cover and cook for 30 minutes.

Remove the celery and discard. Remove the chicken and shred, returning to the pan. Add the rice, bring back to a low simmer, cover again and cook for 10 minutes. Remove from the heat and serve.