Chicken soup

one onion
one carrot
one leek
four cloves garlic
half a thumb of ginger
half a pinky of turmeric gives a beautiful color
good chicken broth
quarter cup of brown rice
two cooked chicken breasts
one cup of frozen peas
half a lemon

Chop the onion, carrot, leek, garlic, ginger, and turmeric and sweat in a little olive oil over medium heat.
When the vegetables soften, add the broth and bring to simmer.
Once the pot is simmering, add the rice and stir. Let the rice cook for 40 minutes until tender.
After the rice is cooked, cut up the chicken meat and add it to the pot, along with the peas, and simmer for five more minutes.
Add lemon juice and salt.