2 ½ pounds chicken pieces (3 boneless skinless breasts)
½ medium onion, chopped
2 quarts water
2 carrots, sliced
½ cup brown rice, uncooked
3 cloves garlic, minced
2 medium potatoes, chopped
2 small zuchinni, sliced in half-moons
1 15-ounce can chickpeas
1/3 cup chopped fresh mint
1/2 cup chopped fresh basil
Two lemons, cut into wedges
Put chicken, onion, and salt in a large pot. Cover with water and bring to a boil. Reduce heat and simmer 30 minutes, skimming fat and foam from surface of water. Add carrots, garlic, potatoes, and rice and continue to simmer for 30 minutes.
Skim fat and foam again. Add mint and basil. Continue to cook 2 minutes. Adjust salt and pepper to taste. Serve with a wedge of lemon for each bowl.
