Feature Recipe from Thunder Bay Regional Health Sciences Centre's Fresh Market
Published September 12, 2018
Healthy, seasonal recipes are available for staff, patients, families and community members at Thunder Bay Regional Health Sciences Centre's Fresh Market, a farmer's market which runs every Wednesday from 11:00am to 1:00pm, June through October, in the Cafeteria Courtyard at our Hospital.
One Pot Chicken and Rice Soup
Ingredients (Serves 6-8)
2 bone-in chicken breasts, skin removed (1 to 1 1/2 pounds)
1 cup brown or white rice
2 celery ribs, diced small
2 medium carrots, peeled and diced small
1 onion, diced small
2 cloves garlic, left whole
1 teaspoon salt
1/2 teaspoon ground black pepper
2 quarts low-sodium chicken stock
Juice of 1/2 lemon
Chopped fresh parsley, for serving
Combine the chicken, white rice, celery, carrots, onions, garlic, salt, and pepper in a large pot. Add the chicken stock and bring to a boil over high heat. Once the soup is boiling, reduce the heat to keep the soup at a gentle simmer.
As the soup simmers, skim off any foam that collects on the surface with a spoon. Continue to simmer until the rice and vegetables are tender, about 25 minutes. Remove the soup from heat.
Remove the chicken and garlic cloves using a slotted spoon or tongs. Transfer the chicken breasts to a bowl and shred with two forks. Discard the bones. Return the shredded chicken to the pot.
Smash the garlic cloves into a paste against a cutting board using a fork or the flat of your knife. Stir the paste back into the soup.
Stir the lemon juice into the soup, and taste. The soup should taste rich, barely salty, and with a hint of lemon.
Divide among bowls and sprinkle with some parsley for serving. Leftovers will keep for about 5 days refrigerated, or up to 3 months frozen.
Recipe adapted from www.simplyrecipes.com