We are in fall winter season and a bowl of hot soup for cold nights are surely comforting and hearty to savor. This lemon infused chicken & veggie broth is amazingly delicious. I love to add wild rice that has a chewy texture and it can be served as is or with toasted breads.
This lemony chicken soup is very easy to make with simple pantry ingredients and whatever veggies on hand. Sometimes I add broccoli or cauliflower stems for this soup. I never waste them. Leftover rotisserie chicken is a nice alternative for this soup. But I prefer fresh chicken. It doesn't take that much time to cook. If I add wild rice I cook it in advance in a pressure cooker for 20 minutes. Add your choice of seasonings. Italian or herbs de Provence I use the most. If it's not on hand use just parsley and thyme. This soup doesn't need anything to accompany with. But the toasted bread is great to mop up the soup. This recipe makes up to six servings.
(US customary units)
1 lb. small diced chicken (preferably tenderloins)
1 cup diced carrot
1/2 cup thinly chopped celery
2 cups small diced broccoli stems
1 cup green beans cut into small pieces
1/2 cup onion thinly chopped
1 cup pearl onions(optional)
1 tbsp minced garlic
1 tbsp Italian seasoning or herbs de provence
1/4 tsp. dried thyme
1/2 tsp. or less freshly ground black pepper
1/4 tsp salt
7 cups chicken broth
1 tsp lemon zest
A few lemon slices
1/2 cup mashed potato
2 cups cooked wild rice
4 tbsp oil
Method~
Season diced chicken with salt pepper and Italian seasonings. Heat the oil in a heavy bottomed dutch oven and saute chicken for two minutes. Remove from the pan and set aside. In the same pan add in all the veggies, aromatics and seasonings and saute for five minutes. Add the chicken stock, lemon zest, lemon slices and cooked wild rice. Simmer for ten minutes with the lid on. Add the mashed potato and cooked chicken. Stir well and turn off the heat. Taste and and adjust the seasonings. Enjoy with toasted bread or as is.
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| Happy Cooking! |
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