Filed Under: north-american, simmer, soups, Starter, Under 20 Mins, vegetable, Vegetables

Lemon-Infused Chicken Rice Soup

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April 8th, 2012

Photography by Edward Pond Food Styling by Christopher St. Onge

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Servings
5
Prep Time
35 minutes
Cook Time
90 minutes
Ingredients
  • 2 tablespoons vegetable oil
  • 1 (3-4 lb) whole chicken
  • 1 teaspoon black peppercorns
  • 2 lemons, sliced
  • 1 small onion, quartered
  • 1 head garlic, top cut off
  • 2 carrots, cut into 2-inch pieces
  • 2 stalks celery, cut into 2-inch pieces
  • 1 head fennel, quartered
  • 12 Cups cooked brown rice
  • 1 1/4 Cups small diced raw carrots
  • 1 1/4 Cups small diced raw fennel, plus fennel fronds
    • Directions
  • 1.

    Rinse chicken and remove giblets from cavity.

  • 2.

    Place chicken in a large stockpot. If you don’t have a pot large enough to hold a whole chicken, buy 3 pounds of chicken pieces.Add peppercorns, lemons, onion, garlic, carrots, celery and fennel. Cover with cold water and place over medium-high heat.

  • 3.

    Bring to a boil, reduce heat to simmer and cook slowly for 1-1 1/2 hours, depending on size of chicken. Skim off impurities and fat.

  • 4.

    Carefully remove chicken (it may fall apart). Cool slightly and remove meat from bones. Pull into bite-sized pieces.

  • 5.

    Strain broth (removing vegetables) into a clean pot, and place over low heat.

  • 6.

    Add chicken and heat through. Season with salt and pepper. To serve, place cooked brown rice, 2 tablespoons of carrot/fennel garnish in bowl and ladle over hot soup. Top with fennel fronds.

    • Nutrients Per Serving
    Nutrients per cup: 308 calories, 9 g fat, 36 g protein, 19 g carbohydrates, 4 g fibre. Excellent source of vitamins A, B6 and B12, niacin, phosphorus and zinc.
    Lemon-Infused Chicken Rice Soup
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