COMFORT ESSENTIALS: LEMONY CHICKEN & RICE SOUP

Comfort Essentials: Lemony Chicken & Rice Soup image

I came up with the recipe, using ingredients I had lounging about the kitchen. It is simple to make, and produces a rich, comforting flavor. As a matter of fact, the brightness of the lemon juice, combined with the parsley and garlic give it a taste reminiscent of picnics by the lake on a warm Summer's eve. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Number Of Ingredients 17

Ingredients

PLAN/PURCHASE
1 tablespoon(s) sweet butter, unsalted
2 stalk(s) celery, chopped
1/2 small onion, chopped
1 large carrot, chopped
salt, kosher variety, to taste
1/2 cup(s) long-grained white rice
4 cup(s) chicken stock, not broth
1/2 pound(s) boneless, skinless chicken breasts, cooked and shredded
1 tablespoon(s) dried parsley flakes
black pepper, freshly ground, to taste
4 tablespoon(s) lemon juice, freshly squeezed
3 clove(s) garlic, finely grated
OPTIONAL ITEMS
1/4 teaspoon(s) turmeric for some color, and a bit of body
sliced mushrooms
peas

Steps:

PREP/PREPARE
You will need a medium-sized soup pot, or Dutch oven to make this recipe.
The Veggies If you do not wish to chop the veggies, simply place into a food processor, fitted with an S-blade, and give them a few 1-second pulses. Easy/Peasy
The Garlic I tried this recipe two ways... In the first attempt, I allowed the grated garlic to cook with veggies at the beginning of the recipe. In the second attempt, I add the garlic at the end with the lemon juice. I love the how the flavor of the raw garlic mixed with the other ingredients.
The Lemon Juice Some people like more lemon juice than the recipe calls for, and some people less. I would add it 1-tablespoon at a time and stop when you like what you taste.
Storage This soup can be placed in the fridge for 2 - 3 days; however, since the rice will continue to absorb liquid, you will probably need to add a bit more stock when reheating.
Gather your ingredients (mise en place).
Cook the chicken and shred.
Add the butter to a large soup pot, over medium heat.
When the butter has melted add the veggies and the parsley flakes, throw in a pinch of salt, and sweat for about 5 minutes, then add the rice, and the chicken stock.
Slowly simmer until the veggies are cooked through, and the rice is tender, about 20 minutes. Then add the cooked, shredded chicken and stir to warm through, about 2 additional minutes.
While the soup is simmering, add a bit more salt, and black pepper, to taste.
Remove from the heat, add the lemon juice, grated garlic, then stir to combine.
PLATE/PRESENT
Serve while nice and warm with some crispy bread, and possibly a side salad. Enjoy.
Keep the faith, and keep cooking.