We had soup and salad for dinner last night. I wish soup pictured better, because this soup is my favorite soup I have made this year. Yet it is impossible to get a good photo of it. It is healthy and lite and very tasty.
I plan on making a bunch of this soup and canning it for a time when I am under the weather. It hit all the right spots and left me full and satisfied.
Lemony Chicken and Grain Medley Soup
Bon Appétit | April 2013
1 tablespoon olive oil
1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2" thick
1 celery stalk, sliced crosswise 1/2" thick
12 ounces skinless, boneless chicken thighs
6 cups low-sodium chicken broth
Kosher salt, freshly ground pepper
1 cup grain medley (use your favorite, I used split pea, wild rice, brown rice, and quinoa)
juice of one lemon
Lemon slices (for serving)
Heat oil in a large heavy pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft, 5-8 minutes. Add chicken and broth; season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer until chicken is cooked through, 15-20 minutes. Transfer chicken to a plate. Let cool, then shred chicken into bite-size pieces.
Meanwhile, return broth to a boil. Add grain medley( I used split pea, wild rice, brown rice, and quinoa. Lentils would be good too) and cook until al dente, 20-25 minutes. Add lemon juice.
Remove pot from heat. Stir in chicken.
Serve with lemon slices.
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