Lemon Chicken Soup with Rice
1 cup chopped cooked chicken
6 cups low-salt chicken broth
2 bay leaves
4 tsp. minced onion
1-2 carrots – peeled, halved and chopped half moon
1-2 stalks celery – halved and chopped half moon
4 whole allspice (optional - *I used a pinch of it ground up)
fresh pepper – a few grindings
½ tsp salt
1 cup cooked rice
2 tsp olive oil
juice of 1-2 lemons
fresh cilantro
Combine chicken, chicken broth, bay leaves, onion, carrots, celery, allspice, pepper and salt. Cook on a slow-medium simmer for about 20 minutes (until the carrots and celery are tender). Add rice and simmer another 5 minutes. Remove from heat and stir in olive oil and lemon juice. Start with the juice of 1 lemon and taste. Add more lemon as you like it and adjust other seasonings if necessary. Toss in some fresh cilantro. Hint: I usually wait to add the cooked rice until just before serving. It helps to keep it from getting mush in the broth and from soaking up too much broth.
Enjoy! And experiment - adjust seasoning amounts and add others!
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1 comment:
Q: Do you think you could cut the chicken up and cook it in the broth along with the vegetables? I am going to try making this soon--once the weather gets cool we will start doing soup once a week so I am always glad to have some new recipes! (Joyce)
A: I think you can do that. I’ve done it with other recipes. This one was specific to say that you could use left over chicken for the soup so that’s probably why instructions weren’t mentioned to cook the chicken in the broth.
Happy eating! (Cherylee)
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