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One-Pot Chicken and Rice Soup
Ingredients
- 1 to 1 1/2 pounds chicken breasts
- 1 cup long-grain white rice
- 2 ribs celery
- 2 medium carrots,
- 1 onion, onion,
- 2 cloves garlic,
- 1 teaspoon salt,
- 1/2 teaspoon ground black pepper
- 2 quarts low-sodium chicken stock
- 3 tablespoons Juicelemon
- for serving fresh parsley
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Instructions
- Combine the chicken, white rice, celery, carrots, onions, garlic, salt, and pepper in a large pot. Add the chicken stock and bring to a boil over high heat.,Once the soup is boiling, reduce the heat to keep the soup at a gentle simmer.
- As the soup simmers, skim off any foam that collects on the surface with a spoon. Continue to simmer until the rice and vegetables are tender, about 25 minutes. Remove the soup from heat.
- Remove the chicken and garlic cloves using a slotted spoon or tongs. Transfer the chicken breasts to a bowl and shred with two forks. Discard the bones. Return the shredded chicken to the pot.,Smash the garlic cloves into a paste against a cutting board using a fork or the flat of your knife. Stir the paste back into the soup.
- Stir the lemon juice into to the soup, and taste. The soup should taste rich, barely salty, and with just a hint of lemon. Add more salt or lemon juice as needed until it tastes good to you.,Divide among bowls and sprinkle with some parsley for serving.,Leftovers will keep for about a week refrigerated, or up to 3 months frozen.,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original
