Lemon Ginger Chicken And Rice Soup

Four of my loves all in one recipe, does it get any better than that, oh yes.  All four have elements of healing.  Ginger and lemon are well known for their numerous health and healing benefits. In the case of chicken and rice, they are just two of my favorite comfort foods, good for your physical self and a true soul booster.  Every time I make not only chicken soup but any soup, the recipe always comes out different.  It is more about the basic recipe with your own style of flavor added in.  I love making stock myself, but I have also enjoyed the ease of using a boxed stock, so it is really up to you.  There are so many choices, just pick a few and start to develop a style, a soup style that is.

Note:  To read more about the healing benefits of ginger and lemons, check out my column “Karen’s Ingredients”.

Lemon/Ginger Chicken And Rice Soup

Servings:  2 to 4 depending upon the serving size

Ingredients:

1 – 2   cups shredded chicken (check out my column “The Basics” for roasting the perfect chicken)

1 – 1 1/2   cups cooked rice (check out my column “The Basics” for making the perfect rice)

4   cups low sodium or unsalted chicken stock (controlling salt intake is important)

1   medium onion, chopped

2   medium carrots, sliced thinly

1   stalk of celery, chopped (I use it all)

1   large clove garlic, finely chopped

3 or 4 slices of lemon

3 or 4 slices of fresh ginger root

Salt and freshly ground pepper to taste

1 to 2   Tablespoons of olive oil

Preparing:

In a sauce pan, heat chicken stock and add the slices of ginger and lemon, letting them infuse their flavor into the stock and set aside.

Meanwhile, heat olive oil in a stock pot and add onions with a pinch of salt. (I love building flavor by adding salt a pinch at a time).

Cook until just about translucent, 4 or 5 minutes and add garlic and let the flavors combine.

Add the carrots and celery with a dash more salt and let cook for another 4 or 5 minutes.

Add the stock (you can drain out the ginger and lemon, but I keep it in until I am ready to add the chicken and rice) and bring to a slight boil, turn to low and simmer for about 15 minutes.

Add the chicken and rice.  Salt and pepper to taste and you are ready to serve!

 

 

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