Sunday, January 29, 2012

Lemon Chicken and Rice Soup

This ended up being perfect on a snowy day! I served it with homemade French Bread (following the recipe from Artisan Bread in 5 Minutes a Day. Love this book! I never knew bread was so easy to make!)

  • 2 chicken breasts
  • 8 cups water with bouillon or chicken stock
  • 4 large carrots, diced
  • 1 large red bell pepper, diced
  • 1/2 large onion, diced
  • 6 tbsp butter, separated
  • 1 cup rice, uncooked
  • 1 lemon, divided
  • 2 bay leaves
  • 1 tbsp oregano
  • 2 tsp garlic powder
  • 3 tbsp flour
  1. Pour the 8 cups of water w/ bouillon (or chicken stock) in a large pot and bring to a boil.
  2. Add chicken, bay leaves, oregano and garlic.
  3. Boil for 20 minutes, or until the chicken is cooked through.
  4. Meanwhile, make rice according to package directions. Add juice from 1/2 lemon to water. My rice took 20 minutes to cook, so this worked out perfectly.
  5. While the rice and the chicken are cooking, dice up the veggies.
  6. Melt 3 tbsp butter in a skillet and throw in the diced veggies (carrots, bell pepper and onion). Add 1/2 a lemon, sliced thinly (seeds removed), and cook for about 15 minutes or until softened. Remove lemon and discard.
  7. When the chicken is ready, let it cool a little and then dice it up.
  8. Put chicken and vegetables to the side.
  9. Melt 3 tbsp butter in the skillet, then add 3 tbsp flour and mix well until thickened to make a roux.
  10. Add roux to broth, then add in the chicken, veggies and rice.
  11. Warm up (if no longer warm) and serve right away with some fresh bread. Yum!

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