I wrote this recipe as a stand-alone recipe, but it pairs perfectly with the Roast Chicken chapter in this book. If you happen to have some shredded chicken and chicken stock left over from that chapter, this is a must-make, especially on a cold day. It’s really flavorful, healthy, and warming.

Of course, you don’t need to have those things to make the recipe. It’s plenty good with store-bought stock and freshly cooked chicken.

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Prep Time: 15 minutes
Total Time: 40 minutes

Ingredients

  • 1 pound chicken breasts, poached and shredded
  • 1 tablespoon olive oil
  • 1 cup diced white onion (about 1 medium onion)
  • 2 stalks celery, minced
  • 1 medium carrot, sliced into half rounds
  • 1 clove garlic, minced
  • Salt and pepper
  • 1 quart chicken stock
  • ¼ teaspoon red pepper flakes (optional)
  • 1 small lemon, juice only
  • 2 cups cooked rice
  • Freshly chopped parsley, garnish

Method

  1. Bring a medium pot of water to a simmer over medium-high heat and add chicken. Reduce heat to medium, cover the pot, and poach until chicken is cooked through, about 15 minutes. Drain, let chicken cool briefly, and shred chicken meat. Alternatively, you can use shredded chicken from the Roast Chicken chapter.
  2. In a large pot, add olive oil over medium heat. Stir in onions, celery, carrots, and garlic and season with a Pinch of salt. Cook until onions turn translucent, about 5 minutes. Be careful not to burn garlic.
  3. Add shredded chicken, chicken stock, and optional red pepper flakes and bring to a simmer. Simmer for 5 to 10 minutes so flavors can combine.
  4. Add lemon juice and cooked rice and stir together. Once you add rice, don’t simmer for too long or the rice will turn mushy.
  5. Season soup with salt and pepper, garnish with freshly chopped parsley, and serve immediately with lots of crusty bread or crackers!
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