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Lemon chicken soup

Savory recipes Summer Under 30 minutes Easy Casserole
Prep time
15 minutes
Cooking time
15 minutes
4 people


  1. Cut the chicken breasts into strips.
  2. Remove the stems from the radishes, then slice the radishes lengthwise with a mandolin.
  3. Peel and chop the scallions and chives, keeping the buds.
  4. Pluck the thyme leaves from the sprigs and cut the lemon into thin slices.
  5. In a saucepan, infuse the chicken bouillon sachets in a liter (4 and 1/4 cups) of boiling water, then add the chicken, thyme, lemongrass, onions, and lemon.
  6. Let simmer for 10 minutes over low heat.
  7. Add the chives and radishes and cook for another 5 minutes.
  8. Serve hot.


  • 2 chicken breasts
  • 8 pink radishes
  • 2 scallions
  • 1 lemon
  • ½ bunch of chives
  • 2 sprigs of lemongrass
  • 3 sprigs of thyme
  • 3 sachets of chicken bouillon




Why use a saucepan?

Sitram saucepans are versatile utensils fit for many preparations (soups, pasta, rice and sauces to name a few)


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