Chicken-Rice Soup
Serves: 3
Carolyne Schoen
1 January 1970
Based on User reviews:
50
Spice
58
Sweetness
46
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
4 cups
Chicken Broth (low-sodium)3 stalks
Celery (cut into 1/2-inch pieces)1 cup
White Rice1 tbsp
Tomato Paste1 cup
Pea (frozen)1 cup
Heavy Cream1 tbsp
Lemon Juice (fresh)Directions:
1
Combine the chicken broth, celery and all but 1/2 cup carrots in a large pot
2
Cover and bring to a simmer over medium-high heat
3
Reduce the heat to medium low and add the chicken, 3/4 teaspoon salt, and pepper to taste
4
Cover and gently simmer, flipping the chicken once, until just cooked through, about 18 minutes
5
Remove the chicken to a cutting board; let cool slightly
6
Reserve the broth
7
Meanwhile, combine 4 cups water, the rice, tomato paste, 1 chopped tomato and the remaining 1/2 cup chopped carrots in a saucepan
8
Cover and bring to a boil, then reduce the heat to low; simmer, covered, until the rice and carrots are tender, 15 minutes
9
Puree the rice mixture in a blender until smooth; whisk into the pot with the broth mixture
10
Add the peas, heavy cream and the remaining 2 chopped tomatoes
11
Bring to a simmer
12
Shred the chicken and return it to the soup
13
Stir in the parsley and lemon juice; thin with water if needed
14
Season with salt and pepper