Lemon Rosemary Chicken Soup
Servings
4Serving size
about 2 cupsThis recipe can easily be multiplied and makes great leftovers.
Ingredients
| 6 1/2 cup Water (divided) |
| 1 cup Brown rice |
| 16 ounces Boneless, skinless chicken thighs (cut into 1/2 inch cubes) |
| 1 medium White onions (sliced) |
| 2 Medium stalk Celery, raw (diced) |
| 2 medium Carrots, raw (peeled and diced) |
| 2 cups No salt added vegetable stock (or no salt added chicken stock) |
| 1 Tbsp. Rosemary, fresh |
| 3/4 tsp. Salt |
| 1 to taste Black pepper |
| 1/2 tsp.. Honey |
Instructions
In a medium sauce pan, heat 4 1/2 cups water. When the water boils, stir in the brown rice.
Reduce heat to medium-low and simmer, partially covered, for about 40-45 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before adding to the soup.
While the rice is cooking, place a small stock pot over medium high heat.
When the pan is hot, add the chicken thighs and cook, stirring frequently, for about 5 to 7 minutes until the chicken is browned.
Remove the chicken to the skillet in the oven and let the chicken roast in the oven, stirring every few minutes, for 15 minutes.
While the chicken is roasting, add the onions to the stock pot (do not wash the pan after removing the chicken) and cook the onions over medium high heat for 5 minutes. Stir frequently.
Add the celery and carrots and cook for 3 minutes. Stir frequently.
Add the chicken stock, 2 cups water, wine, rosemary, salt, pepper, and honey.
Zest the entire lemon and add the zest to the pot with the juice from 1/2 of the lemon. (Save the other half of the lemon for another recipe.)
Stir and adjust the heat to a very low simmer.
After the chicken in the oven is done, add it to the pot with the soup.
After the rice is cooked, add it to the pot with the soup, stir, and serve.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
The foundation for this recipe came from a family friend. The original recipe called for cooking the chicken and rice in the same pot as the soup. The challenge is that if the chicken and the rice cook together in the soup, they would make the soup very cloudy from the starch in the rice and the fat in the chicken. While we like to publish recipes that require as little clean up as possible, for this one it is really worth dirtying the extra pan to have a clear, brothy soup.