Creamy rice soup with chicken

Ingredients:

• 0.6 kg boneless, skinless chicken breasts
• 4 tbsp. lightly salted chicken broth
• 3 stalks celery, cut into 1cm pieces.
• 5 carrots, cut into 1cm pieces.
• 0.5 cups white rice
• 1 tbsp tomato paste
• 3 plum tomatoes, finely chopped
• 1 cup frozen green peas
• 1/3 cup heavy cream
• 0.5 cup finely chopped fresh parsley
• 1 tbsp. freshly squeezed lemon juice

Preparation:

1. In a large saucepan, combine the chicken broth, celery, and most of the carrots, reserving 1/2 cup. Cover and bring to a boil over medium heat. Reduce the heat to medium-low and add the chicken, 3/4 teaspoon salt, and black pepper to taste. Cover and simmer, stirring once, until the chicken is cooked through, about 18 minutes. Transfer the chicken to a cutting board and let it cool slightly. Set the broth aside.
2. Meanwhile, in another saucepan, combine 4 cups water, rice, tomato paste, 1 finely chopped tomato, and the remaining 1/2 cup chopped carrots. Cover and bring to a boil, then reduce heat to low; simmer, covered, until the rice and carrots are tender, 15 minutes.
3. Blend everything in a blender until smooth; stir into the pan with the broth. Add the green peas, heavy cream, and the remaining 2 chopped tomatoes. Bring to a boil.
4. Shred the chicken with two forks and return it to the soup. Add parsley and lemon juice; thin with water if necessary. Season with salt and pepper to taste.