Adeena Sussman is one the of best recipe developers out there. When I found this recipe I know it would become a staple in my house. I made one or two tiny changes and that’s it. I know you’re going to love this soup as much as I do.
2 lbs skinless, boneless chicken breasts
4 tbsp olive oil, divided
2 leeks, pale green and white parts only, thinly sliced
3 carrots, diced
3 celery stalks, diced
3 garlic cloves, minced
1 jalapeño, finely chopped
8 cups veggie or chicken broth, plus 2 cups water
1 cup brown rice
1/2 cup chopped fresh dill
1 lemon
Salt
Pepper
Season chicken with salt and pepper to taste.
In a large soup pot over medium heat, add 3 tablespoons of olive oil. Place the chicken in the pot, and leave to cook for 5 or 6 minutes until browned. Flip and cook the other side for 5 to 6 minutes. Once both sides are browned nicely and the chicken is almost cooked through remove from the pan and set aside.
Add one more tablespoon of olive oil, add the leeks to the pan and cook for 5 to 7 minutes until the leeks are softened but not browned. Add the carrots, celery, garlic, jalapeño, season with salt and pepper and cook for 5 minutes. When the veggies are softened but not browned add the cup of rice. Give it a stir and add the broth and water. Bring to a boil and turn the heat down to low. Cook until the rice is cooked through, approximately 30 minutes.
Meanwhile when the chicken is cool enough to handle shred the chicken and set aside.
Once the rice has cooked through add the shredded chicken, dill and juice and zest from the lemon. Cook for a few more minutes. Serve with extra dill and lemon zest and enjoy.
Find it online: https://leannecitrone.com/lemony-chicken-and-rice-soup/