- Lemon Chicken and Rice Soup
- 2 Tbsp Oil
- 1 Medium Onion, Chopped
- 3 to 4 Lbs. Dark Chicken, Meat, Cut into 2-inch Pieces
- 1 Stalk Celery, Chopped
- 1 Carrot, Chopped
- 3 Qt. Boiling Water
- 2 Bay Leaves
- 1 Tsp Salt
- In a large pot, heat the oil and brown onions. Remove onion to a large bowl. Add half the Chicken to the pot and cook over medium-high heat, turning from time to time, to sear about 5 minutes. Transfer to the bowl with onion and repeat with remaining chicken, Return the cooked chicken and onion to the bowl and cook over low heat about 20 minutes. Increase heat to high and add the celery, carrot, boiling water, bay leaves, and salt. Just before the soup begins to boil, lower the heat to a simmer, cover the pot and cook on low for about 20 minutes. strain the broth and discard chicken pieces and vegetables. Use freshly made broth within 2 days or freeze.
- Provided by:
- Southwest Family Citrus and Spenar Family
Where You Can Buy Ingredients:
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc PedersenChandler, AZ, 85248