This is the perfect time of year for great soup recipes! This chicken and rice soup by Ali Slagle I found in the New York Times cooking app is delicious!
I added some red pepper chili flakes for a great kick! With or without the butter this soup is a perfect meal on a cozy winter night!
Please try it and let me know what you think.
Ingredients:
8 cups chicken broth
1 lb boneless, skinless chicken thighs
4 stalks celery, leaves reserved and stalks thinly sliced
3/4 cup jasmine rice (unrinsed)
Kosher salt
1/2 cup fresh parsley leaves
1 tsp fresh lemon zest plus up to 1/2 cup of lemon juice (from 2 to 3 lemons)
1 small garlic clove
1 tbsp unsalted butter (optional)
Instructions:
Step 1
Ina 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. 20-30 minutes.
Step 2
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.
Step 3
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 the 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.)
Step 4
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 re-heating. Add the lemon juice and fresh herb garnish just before serving.)
