I have found myself searching for new recipes to not only change up our menu since pretty much every meal is being made at home, but I'm also looking for new recipes to feature in my second cookbook. If there is a recipe you love and would like it to be featured in my book, please send it along to me. I love to hear about what others are making these days and learning of new recipes. Last week I found several recipes in the Sunday, January 3rd New York Times paper I want to try. The recipe below is adapted from Ali Slagle's Chicken and Rice Soup recipe. Because I had no interest in going to the grocery store yet again this week, I used items I had on hand. The original recipe called for jasmine rice, but I used brown rice. I love the bright lemon flavor in this soup! Enjoy!
xo,
holly
Chicken & Rice Soup
Ready in 40 minutes
Serves 4 to 6 people
Ingredients
8 cups chicken broth
1 pound boneless, skinless chicken thighs
4 stalks celery, chopped
¼ to ⅓ cup celery leaves, chopped
1 cup brown rice
Salt and pepper
½ cup fresh Italian parsley, chopped
1 teaspoon lemon zest
¼ to ½ cup lemon juice
1 garlic clove, minced
1 tablespoon unsalted butter (optional)
Preparation
1. In a large pot, combine the broth, celery, and chicken. Season lightly with salt and bring to a boil. Reduce heat and simmer for approximately 25 minutes.
2. While chicken is cooking, combine the chopped celery leaves, parsley, lemon zest and garlic in a small bowl. Set aside.
3.Using tongs, remove the chicken from the pot and place on a cutting board or in a bowl. Using two forks, shred the chicken into bite size pieces and then stir back into soup. Turn off heat.
4. Add the butter, if using, and season with salt and pepper to taste. Stir in the lemon juice.
5. Ladle the soup into bowls and top with approximately one tablespoon of the parsley mixture. Serve with crusty bread and enjoy.
Tips
I used low-sodium chicken broth and the full ½ cup of lemon juice because I LOVE lemon, but you can use less. Season with salt and pepper to your taste.
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