Over the past couple of years, Lemon Chicken and Rice Soup has become one of our staple recipes. The soup is pretty easy to make and is quite flavorful. Ideal for a winter warm up! My soup is adapted from Giada's Lemon Chicken Soup with Spaghetti. Simple and yummy:
Ingredients:
6 cups vegetable broth
1/3 cup fresh lemon juice
2 dried bay leaves
1 2-inch piece Parmesan cheese rind (optional)
1/4-1/2 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
1/2 cup rice
2 cups cooked chicken, diced
Shredded Parmesan for sprinkling
Fresh Ground Pepper
Directions:
Bring the vegetable broth, lemon juice, bay leaves and Parmesan rind to boil in a soup pot (I use enameled cast iron). Once boiling, lower to a simmer and add celery, carrots and onion. Simmer until veggies are tender--about 5 minutes. Then, add rinsed rice and chicken. Bring to boil. Next, lower temperature and simmer while covered for 15 minutes. Lastly, add a little shredded Parmesan cheese and serve. Add fresh ground pepper to taste.
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