Combine rice, water and lemon juice in a saucepan and bring to a boil. Cover and reduce heat. Simmer for 15 to 20 minutes or until rice is tender. Remove from heat and reserve.

 

Combine chicken meat, chicken broth, celery and carrots in a stockpot and mix thoroughly. Bring to a boil over high heat. Reduce heat and simmer for 15 to 17 minutes, stirring frequently. Add snow peas, green onions and red bell peppers to chicken mixture. Add rice and mix thoroughly. Combine soy sauce, sherry, ginger root and cornstarch in a bowl and mix until smooth. Gradually stir into soup and simmer for 2 to 5 minutes or until soup becomes clear and slightly thickened. Remove from heat. Add sesame oil to soup and mix thoroughly.

 

To assemble a single serving, ladle 1-1/4 cups of soup into bowl. Garnish with 1/2 Tbsp green onions and 1 Tbsp noodles.