Filed Under: simmer, soups, Vegetables

Lemon-Infused Chicken Rice Soup

April 8th, 2012

Photography by Edward Pond
Food Styling by Christopher St. Onge

Prep Time
35 minutes
Cook Time
90 minutes
  • 2 tablespoons vegetable oil
  • 1 (3-4 lb) whole chicken
  • 1 teaspoon black peppercorns
  • 2 lemons, sliced
  • 1 small onion, quartered
  • 1 head garlic, top cut off
  • 2 carrots, cut into 2-inch pieces
  • 2 stalks celery, cut into 2-inch pieces
  • 1 head fennel, quartered
  • 1-2 Cups cooked brown rice
  • 1 1/4 Cups small diced raw carrots
  • 1 1/4 Cups small diced raw fennel, plus fennel fronds
  1. Rinse chicken and remove giblets from cavity.

  2. Place chicken in a large stockpot. If you don’t have a pot large enough to hold a whole chicken, buy 3 pounds of chicken pieces. Add peppercorns, lemons, onion, garlic, carrots, celery and fennel. Cover with cold water and place over medium-high heat.

  3. Bring to a boil, reduce heat to simmer and cook slowly for 1-1 1/2 hours, depending on size of chicken. Skim off impurities and fat.

  4. Carefully remove chicken (it may fall apart). Cool slightly and remove meat from bones. Pull into bite-sized pieces.

  5. Strain broth (removing vegetables) into a clean pot, and place over low heat.

  6. Add chicken and heat through. Season with salt and pepper. To serve, place cooked brown rice, 2 tablespoons of carrot/fennel garnish in bowl and ladle over hot soup. Top with fennel fronds.

Nutrients Per Serving

Nutrients per cup: 308 calories, 9 g fat, 36 g protein, 19 g carbohydrates, 4 g fibre. Excellent source of vitamins A, B6 and B12, niacin, phosphorus and zinc.

Lemon-Infused Chicken Rice Soup

One response to “Lemon-Infused Chicken Rice Soup”

  1. Jojo says:

    12 cups of cooked brown rice?

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