Lemon Chicken & Rice Soup

Ingredients

• 1 GalChicken Stock
• 1 QuartCarrots Diced
• 1 QuartCelery, Diced
• 10Chicken Breast, Cooked And Diced
• ¼ CupParsley
• ½ CupWhite Wine
• 2 CupsHeavy Cream
• 1 1/2 CupDry Rice
• 4Juiced Lemons
• 3 TablespoonsSalt
• 2 TeaspoonsPepper

Nutrition / serving

No nutrition data for this recipe — tap Nutrition in Ask Chef AI above for an estimate.

Method

1. 1

   1. Prep your mise en place: dice the carrots and celery, cook and dice the chicken breast if you haven't already, chop the parsley, and juice the lemons.

2. 2

   2. In a large stock pot, combine the chicken stock, diced carrots, diced celery, cooked diced chicken, parsley, white wine, salt, and pepper.

3. 3

   3. Bring the pot to a boil over high heat, stirring occasionally, then reduce to a simmer and cook 10-15 minutes, until the carrots and celery are just tender.

   ⏱Start 10:00
4. 4

   4. Stir in the dry rice, turn the heat down to medium-low, and simmer uncovered for 18-20 minutes, stirring occasionally so the rice doesn't stick, until the rice is tender and has thickened the soup slightly.

   ⏱Start 18:00
5. 5

   5. Reduce the heat to low and stir in the heavy cream, warming it through for 2-3 minutes without letting the soup boil (a hard boil can cause the cream to break).

   ⏱Start 2:00
6. 6

   6. Off the heat, stir in the fresh lemon juice a little at a time, tasting as you go, and adjust salt and pepper to taste.

7. 7

   7. Ladle into bowls and garnish each with a lemon twist and a sprinkle of extra parsley before serving hot.