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!)

INGREDIENTS

• 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

DIRECTIONS

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!

Risotto Primavera

Recipe inspired from the Pioneer Woman.
Sure, this recipe took time....almost 1.5 hrs total, including whinny teething toddler clinging to my leg and in need of comforting ;) But, it was absolutely worth it! So good. Plus, it didn't feel like I was slaving away at the stove. It was super easy. Add a little liquid, mix it up, play with the kids for 10-15 mins, repeat...

I made quite a few changes, so to see the original recipe, made with wine, click on the Pioneer Woman link above. The recipe I made was enough for dinner for 2 adults and 2 kids + 2 leftover lunches for me :)

INGREDIENTS

• 4 cups Vegetable or Chicken Broth
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• ½ whole Large Yellow Onion Finely Diced
• 1 cup shredded carrots
• 1 stalk broccoli, chopped
• 1 whole Yellow Squash, Finely Diced
• 4 stalks celery, diced
• 1 Tablespoon Olive Oil (additional)
• 1 Tablespoon Butter (additional)
• 1  cup Arborio Rice
• 3/4 can of light beer
• 4 whole Green Onions, Thinly Sliced
• 3/4 cups Frozen Peas
• 4 ounces, weight Goat Cheese

DIRECTIONS

1. Pour chicken broth into a small saucepan and heat to a simmer. Keep simmering.
    
2. In a large Dutch oven, heat 2 tablespoons olive oil and 2 tablespoons butter. 
3. Add onions and celery, stirring and cooking for about 5 mins.
4. Add the remainder of the vegetables and stir and cook for another 5 mins.
5. Set vegetable mixture on a plate for later.
6. Add 1 tablespoons olive oil and 1 tablespoon butter to the same pan and heat over medium-low heat.
7. Add rice and stir for about 1 minute.
8. Add the beer and stir. Simmer for about 15 minutes until all the liquid has absorbed
9. "Over the next 30 to 45 minutes, add 1 cup of simmering broth at a time, stirring and cooking until each addition of broth has absorbed."
10. Once rice is cooked, remove from heat.
11. Stir in goat cheese and stir until it is melted.
12. Mix in vegetables and sliced green onions and enjoy!