Friday, May 31, 2013

Lemony Chicken and Grain Medley Soup

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 App├ętit | 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.
Don't forget you can order my cookbook HERE!
Follow Us:

No comments:

Post a Comment

Thank you! I love comments!

Personalized TARGETED Nutrition saved me!

Personalized TARGETED Nutrition saved me!
It can save you too! Take the free health assessment (it can even hook up to your DNA test results) to see what your body REALLy needs.