Chicken And Rice Soup With Celery Parsley And Lemon Food

CHICKEN AND RICE SOUP WITH CELERY, PARSLEY AND LEMON

Steps:

• In a large Dutch oven or pot, combine the broth, chicken, celery and rice. Season lightly with salt. (Some broths have more salt than others, so start easy.) Bring to a simmer over medium-high heat, then reduce heat and simmer until the chicken is cooked through and the rice starts to break down and lose its shape, 20 to 30 minutes.
• Meanwhile, finely chop together the parsley leaves, lemon zest and up to 1/2 cup celery leaves. Transfer to a small bowl, grate the garlic clove into the bowl, season with salt and stir to combine.
• Using tongs, remove the chicken from the pot and transfer to a medium bowl. Using two forks, shred the chicken into pieces, then stir it back into the soup. Remove from heat, stir in the butter (if using), and season to taste with salt. Stir in the lemon juice a little at a time until the soup is bright but still tastes like chicken. (You may not use the full 1/2 cup juice.)
• Divide the soup among bowls and top with the parsley-lemon mixture. (The soup, minus the lemon juice and parsley mixture, can be refrigerated for up to 3 days; the rice will absorb liquid as it sits, so add more chicken broth when reheating. Add the lemon juice and fresh herb garnish just before serving.)

LEMON CHICKEN RICE SOUP

Steps:

• In a large saucepan, combine chicken broth, bouillon cube, rice, carrots, celery and onion.
• Bring to a boil.
• Reduce heat, cover and simmer 20 minutes or until rice and vegetables are tender.
• Stir in chicken.
• Remove from heat.
• Then, in a small saucepan, melt butter and stir in flour until smooth.
• Gradually add 2 cups of broth mixture, cook until slightly thickened, stirring constantly.
• In a small bowl, beat the eggs until frothy.
• Gradually beat lemon juice and 2 cups thickened broth into the large pot of soup.
• Very slowly add egg mixture into the soup, stirring constantly. Do not do this if your soup is boiling or very hot or your eggs will split. You may want to take the soup off the burner for a few minutes before you add the eggs.
• Heat gently until soup thickens enough to coat a spoon-- do not boil!
• Add salt and pepper to taste, garnish with lemon.

CHICKEN AND RICE SOUP

Steps:

• Season the chicken with the 1 teaspoon of salt and pepper. Heat a large Dutch oven over medium heat and melt 1 tablespoon of the butter. Add the chicken, and saute until well browned, about 6 to 8 minutes on each side. Remove meat from the pan and pour off any fat left in the pan. Lower the heat to medium-low, add the remaining butter. Add the celery, leeks, and carrots, saute for 10 minutes.
• Tie the parsley sprigs, thyme and bay leaf with a string and add to the pot along with the chicken and broth. Bring the soup to the boil, adjust the heat to maintain a gentle simmer, cover, and cook for 25 minutes. Remove the chicken and bouquet garni. Skim any excess fat from the surface of the soup with a spoon or a ladle. When the chicken is cool enough to handle remove the meat from the bones and cut into 1-inch chunks; add the meat to the soup along with the rice. Cook until the meat and rice are heated through. Season the soup with salt and pepper and chopped parsley. Divide the soup among warm bowls and serve.

CHICKEN AND RICE SOUP

Steps:

• Season the chicken with the 1 teaspoon of salt and pepper. Heat a large Dutch oven over medium heat and melt 1 tablespoon of the butter. Add the chicken, and saute until well browned, about 6 to 8 minutes on each side. Remove meat from the pan and pour off any fat left in the pan. Lower the heat to medium-low, add the remaining butter. Add the celery, leeks, and carrots, saute for 10 minutes. Tie the parsley sprigs, thyme and bay leaf with a piece of kitchen twine and add to the pot along with the chicken and broth. Bring the soup to a boil, adjust the heat to maintain a gentle simmer, cover, and cook for 25 minutes. Remove the chicken and herb bundle. Skim any excess fat from the surface of the soup with a spoon or a ladle. When the chicken is cool enough to handle remove the meat from the bones and cut into 1-inch chunks; add the meat to the soup along with the rice. Cook until the meat and rice are heated through. Season the soup with salt and pepper and chopped parsley. Divide the soup among warm bowls and serve.
• Copyright 2001 Television Food Network, G.P. All rights reserved
• Difficulty: Easy

CHICKEN AND RICE SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat.
• Dab chicken thighs dry with paper towels, season both sides with salt and pepper.
• Add to pot and sear until browned on bottom, about 4 minutes. Turn and cook 2 minutes longer. Transfer to a plate.
• Return pot to medium-high heat (there should be about 1 Tbsp oil in pot now, if needed you can add a little more). Add onion, carrots, and celery and saute 5 minutes.
• Add garlic and saute 1 minute longer.
• Pour in 7 cups chicken broth, add thyme, bay leaves and parmesan rind. Season with salt and pepper to taste.
• Bring mixture to a simmer then stir in rice, and return chicken thighs to pot.
• Reduce to low heat. Cover pot and let simmer until thighs are cooked through, about 8 minutes (they should be 165 in center of thickest portion).
• Transfer thighs to a cutting board (shake rice that sticks back into pot). Let rest 5 minutes then cut chicken into small pieces.
• Meanwhile let soup continue to simmer, covered, until rice is tender, about 8 to 12 minutes longer.
• Remove soup from heat. Remove parmesan rind and bay leaves. Stir in chicken, parsley and lemon juice.
• As soup rests it will thicken you can thin with remaining 1 cup chicken broth if desired. Serve with shredded parmesan cheese to taste.

CHICKEN LEMON SOUP W/RICE AND VEGETABLES

Steps:

• Heat oil and slowly cook onion, carrot and celery over medium heat for approx 8 min until soft.
• Add zest of lemon and rice.
• Stir.
• Add chicken broth and boil on low for approx 20 min until vegetables are tender.
• Add peas, chicken, lemon juice and parsley 5 minutes before serving.
• Add salt and pepper to taste.