comfort essentials: lemony chicken & rice soup

How To Make comfort essentials: lemony chicken & rice soup

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  PREP/PREPARE
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  You will need a medium-sized soup pot, or Dutch oven to make this recipe.
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  The Veggies If you do not wish to chop the veggies, simply place into a food processor, fitted with an S-blade, and give them a few 1-second pulses. Easy/Peasy
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  The Garlic I tried this recipe two ways… In the first attempt, I allowed the grated garlic to cook with veggies at the beginning of the recipe. In the second attempt, I add the garlic at the end with the lemon juice. I love the how the flavor of the raw garlic mixed with the other ingredients.
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  The Lemon Juice Some people like more lemon juice than the recipe calls for, and some people less. I would add it 1-tablespoon at a time and stop when you like what you taste.
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  Storage This soup can be placed in the fridge for 2 – 3 days; however, since the rice will continue to absorb liquid, you will probably need to add a bit more stock when reheating.
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  Gather your ingredients (mise en place).
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  Cook the chicken and shred.
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  Add the butter to a large soup pot, over medium heat.
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  When the butter has melted add the veggies and the parsley flakes, throw in a pinch of salt, and sweat for about 5 minutes, then add the rice, and the chicken stock.
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  Slowly simmer until the veggies are cooked through, and the rice is tender, about 20 minutes. Then add the cooked, shredded chicken and stir to warm through, about 2 additional minutes.
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  While the soup is simmering, add a bit more salt, and black pepper, to taste.
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  Remove from the heat, add the lemon juice, grated garlic, then stir to combine.
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  PLATE/PRESENT
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  Serve while nice and warm with some crispy bread, and possibly a side salad. Enjoy.
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  Keep the faith, and keep cooking.
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