Chicken Lemon Rice Soup
The best
kind of comfort in a bowl! It's so comfortable and comforting to use a whole
chicken to get the most amazing homemade broth!
Ingredients
- 2 bay leaves
- 1 onion diced
- 3 carrots diced
- 2 garlic cloves minced
- 3 stalks celery diced
- ½ teaspoon thyme
- 1 tablespoon olive oil
- Juice of 2 lemons
- Salt and pepper to taste
- ½ cup short grain or Arborio rice
- 1 pound chicken thighs
- Parsley for serving
Instructions
First, Place
the chicken and the leftovers of the outer layers and the end of the onions,
carrots and celery in a large pot. Add the bay leaves and 8 cups water, salt
and pepper. Bring to a boil; reduce the heat and simmer until the chicken is
tender with a fork, about 30 minutes.
Then, Remove
the chicken and shred it; then strain the chicken broth with a fine mesh sieve
and discard leftover vegetables.
Heat the oil
in a large saucepan over medium heat. Add the chopped onions, carrots, celery,
garlic and thyme and cook until tender, about 4-5 minutes.
Stir in the shredded
chicken and rice, then put the stock back in the saucepan and bring to a boil.
Reduce heat
and simmer until rice is cooked, about 20 minutes.
Add the
lemon juice and season with salt and pepper. Serve immediately with fresh
parsley, if desired.
Happy
Cooking Time.
