Lemon Chicken Rice Soup
Medical studies have already shown the healthful and restorative properties of chicken stock, lemons, garlic, and green veggies in helping to boost the immune system and help the body resist colds and other viruses. Put them all together in a soup and it's a delicious way to brighten even the darkest winter day.
Ingredients
Broth
- 1 whole stewing or soup chicken 2-3 pounds
- 3 large garlic cloves peeled
- Top part of 1 leek
- 2 slices Lemon 1/2-inch thick
- 1 large bunch parsley use the stems and leaves
- 1 large shallot peeled and halved
- 1 teaspoon Salt
- 1 tablespoon whole peppercorns
Soup
- Broth - should be about 8 cups
- 1 cup cargo rice
- 1 tablespoon Butter you can use olive oil if you prefer
- 2-3 leeks washed & sliced thickly
- 3 large garlic cloves peeled and crushed
- 2 slices Lemon 1/2-inch thick
- 1 teaspoon Salt
- All of the chicken meat
- 1 tomato chopped
- 1 cup chopped greens may include kale, spinach, cabbage
- Juice from 1/2 lemon
Instructions
Broth
- To make the broth, place the chicken in a large soup pot and cover with water. Cutting the chicken in half may make that easier.
- Add the garlic, parsley, lemon slices, leek, shallot, salt, and peppercorns and stir a little to help distribute them.
- Bring the pot to a boil. Skim off any foam that arises.
- Cover and reduce heat to simmer for up to 4 hours, until the chicken is tender and the meat is falling from the bones. Depending on the type of chicken, it may take a little less time.
- Add more water as it boils if the level drops below the chicken.
- When the stock is done, remove the carcass and allow it to cool.
- Strain out the lemon slices and herbs.
- Once cooled, remove all the meat from the chicken and chop into bite-sized pieces.
Soup
- When you are ready to make the soup, begin by rinsing out the cargo rice in cold water.
- Place the rice in the broth and allow it to soak for 20 minutes to a half hour.
- While the rice is soaking, add the butter or olive oil to a skillet and cook the chopped leeks at a medium setting until they begin to soften.
- After the rice is done soaking, add the leeks, garlic cloves, lemon slices and salt to the stock and rice in the pot.
- Turn on the burner to a medium-high setting and bring to a boil.
- Simmer for about 20 minutes.
- Add the chopped tomato, greens, and chicken meat.
- Continue to cook until the rice is tender, about another 10 to 15 minutes.
- Add the juice from 1/2 lemon. Stir in, and allow the soup to cool before serving.
- You can eat the soup immediately, and it will taste better as leftovers the next day.
Tried this recipe?Let us know how it was!
