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gluten_freeAvgolemono soup without the egg! And the orzo is replaced with rice. I really like how simple this is and how much flavor it has. It's also quick and fairly easy to make. I adapted this recipe from Heather Christo's cookbook Pure Delicious, but you can find a similar recipe on her blog: Chicken, Lemon and Rice Soup.
Ingredients:
¼ cup olive oil
1 sweet onion, diced
4-6 cloves garlic, minced
6 stalks celery, diced
6 carrots, diced
2 bone-in, skin-on chicken breasts
8 cups chicken broth
1 cup uncooked long grain rice (I use jasmine)
2 lemons, zested and then juiced (about 1/2 cup juice)
½ cup fresh Italian parsley, chopped
Kosher salt and black pepper to taste
Time: About an hour until you can eat. Around twenty minutes of prep/work and forty minutes of cooking time.
Tools: A big pot.
Instructions:
0. I take the skin off the chicken breasts as well as any little external fat globules because I don't want the extra fat. But definitely leave it on if you want the full flavor experience.
1. In a large pot over medium-high heat, sautee your onion, garlic, celery, and carrots in the olive oil. Season with kosher salt. You want the onions to turn a little transparent.
2. Add the chicken and the broth and bring the broth to a light boil. Put the lid on and turn the heat to low. Simmer for about 25 minutes or until the chicken is cooked through.
3. Move the chicken to a plate, remove the skin (if extant), and shred the meat into bite-sized pieces. You can use two forks to pull at the meat or wait until it cools a little and use your fingers to pick it apart.
4. Return the chicken—and any juices that drip out!—to the pot and throw in the rice. Put the lid back on and let it simmer for 10-15 minutes or until the rice is tender.
5. Just before serving, add the lemon zest and juice, the fresh parsley, and season to taste with kosher salt and black pepper.
6. Serve hot! Leftovers last in the fridge for a least a week, though the rice will swell up as it absorbs all the broth. You'll probably have to add more broth if you warm up the leftovers and your rice will be extra mushy, but I kind of like it. Also freezes well, with similar results.
Variations: I have to leave the lemon out these days, but this soup is still delicious without it. And once, instead of rice, I made some gluten-free matzo balls to throw in, which would have been delicious if they'd been less leaden.
Questions? Ask 'em!
Ingredients:
¼ cup olive oil
1 sweet onion, diced
4-6 cloves garlic, minced
6 stalks celery, diced
6 carrots, diced
2 bone-in, skin-on chicken breasts
8 cups chicken broth
1 cup uncooked long grain rice (I use jasmine)
2 lemons, zested and then juiced (about 1/2 cup juice)
½ cup fresh Italian parsley, chopped
Kosher salt and black pepper to taste
Time: About an hour until you can eat. Around twenty minutes of prep/work and forty minutes of cooking time.
Tools: A big pot.
Instructions:
0. I take the skin off the chicken breasts as well as any little external fat globules because I don't want the extra fat. But definitely leave it on if you want the full flavor experience.
1. In a large pot over medium-high heat, sautee your onion, garlic, celery, and carrots in the olive oil. Season with kosher salt. You want the onions to turn a little transparent.
2. Add the chicken and the broth and bring the broth to a light boil. Put the lid on and turn the heat to low. Simmer for about 25 minutes or until the chicken is cooked through.
3. Move the chicken to a plate, remove the skin (if extant), and shred the meat into bite-sized pieces. You can use two forks to pull at the meat or wait until it cools a little and use your fingers to pick it apart.
4. Return the chicken—and any juices that drip out!—to the pot and throw in the rice. Put the lid back on and let it simmer for 10-15 minutes or until the rice is tender.
5. Just before serving, add the lemon zest and juice, the fresh parsley, and season to taste with kosher salt and black pepper.
6. Serve hot! Leftovers last in the fridge for a least a week, though the rice will swell up as it absorbs all the broth. You'll probably have to add more broth if you warm up the leftovers and your rice will be extra mushy, but I kind of like it. Also freezes well, with similar results.
Variations: I have to leave the lemon out these days, but this soup is still delicious without it. And once, instead of rice, I made some gluten-free matzo balls to throw in, which would have been delicious if they'd been less leaden.
Questions? Ask 'em!