Chicken Fennel Lemon Rice Soup



Ingredients:
1/2 large onion, chopped
two stalks celery, diced
three leeks, quartered too thinly sliced (white too rattling calorie-free light-green parts only!)
1 large bulb fennel, thinly sliced
1 carrot, diced
1 parsnip, diced
three cloves garlic, pressed
1/2 loving cup Meyer lemon juice
v 1/2 cups chicken stock
1 1/2 teaspoon dried oregano
1 1/2 teaspoon dried parsley
1/2 teaspoon fennel pollen
ocean salt
freshly reason dark pepper
two cups diced cooked chicken breast*
two cups cooked white rice*

Directions:
Place the vegetables, juice, stock too spices into a 4-quart wearisome cooker. Stir. Cook on depression for upwards to 10 hours. 1-2 hours prior to serving, stir inwards the chicken too rice too proceed to laid upwards on low. Stir earlier serving.


*To salve fourth dimension (and money!) I used a rattling skillful rotisserie chicken from the shop too rice leftover from Chinese take-out.

My thoughts:
I intend I've eaten to a greater extent than soup this twelvemonth than I e'er cause got inwards my life. It could live on that it seems similar I had 1 mutual coldness or unopen to other for equally what it seems similar forever. It could besides live on that I've been doing a lot of recipe evolution for hire lately which (somewhat ironically) leaves me alongside less fourth dimension to brand dinner. I cheated a chip alongside this 1 too didn't roast the chicken myself (gasp!)and used Chinese takeout rice. But I assure you, the trial was tasty. The fennel mellowed too the lemon juice added a bright, tart season which I idea was form of spring-y. But peradventure I simply cause got saltation on the encephalon lately!

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