Cooked - Turn Off The Stove Chicken Soup

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Turn Off The Stove Chicken Soup

6.0

2 tablespoons extra-virgin olive oil

2 medium carrots, halved and thinly sliced

2 stalks celery, thinly sliced

2 leeks, halved, white and light green parts thinly sliced

2 cups chopped cooked skinless chicken (from a rotisserie chicken)

¾ cup long-grain white rice

2 cloves garlic, finely chopped

2 quarts low-sodium chicken broth

4 strips lemon peel, removed with a vegetable peeler, plus 2 tablespoons juice

2 dried bay leaves

1 piece Parmesan rind, optional

Kosher salt and freshly ground black pepper

¼ cup chopped fresh Italian parsley

2 tablespoons chopped fresh dill

Grated Parmesan, for serving

Heat the olive oil in a medium Dutch oven over medium heat. Add the carrots, celery and leeks and cook until the leeks begin to wilt, about 2 minutes. Add the chicken, rice and garlic and stir to coat the rice in the olive oil. Cook to toast the rice lightly, about 1 minute. Add the broth, lemon peel, bay leaves and Parmesan rind, if using. Season with 1 ½ teaspoons salt and several grinds of pepper. Bring to a boil and cook for 2 minutes. Cover the pot tightly and turn off the heat. Let sit for 18 minutes without peeking.
Uncover and discard the lemon peel, bay leaves and Parmesan rind, if added. Stir in the lemon juice, parsley and dill. Season with salt, if needed. Serve the soup, passing grated Parmesan at the table.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 60 weeks ago

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