This soup chicken-lemon soup is light, healthy and super flavorful. It’ll cozy you up in cooler weather, and still works when the sun is out!Move over Chicken Noodle, here comes something a little more interesting, and perhaps even more comforting.
Whether you want to soothe a cold, cuddle up for dinner by a fire, or just want a warm meal, then believe me, this hearty, aromatic soup is the answer.
- 6 cups chicken stock
- 2 boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 cup thinly sliced leeks (use the white portion only - save the rest to make vegetable stock or broth)
- 1 teaspoon minced garlic
- 1½ cups Idaho Russet potato, peeled and cut into approximately ¼-inch cubes
- ½ cup cooked Jasmine rice
- 6 to 8 tablespoons fresh lemon juice
- 1 packed cup baby basil leaves (or larger leaves roughly chopped)
- Sea salt and freshly ground black pepper
- Add the chicken stock to a large soup pot and bring to a boil. Reduce the heat to low and add the chicken. Poach the chicken just until it's cooked through, about 5 minutes. Remove the chicken, place it on a plate to cool, and pour the stock into a large bowl. Set aside.
- Coat the bottom of the same pot with the olive oil and place it over medium-low heat.
- Add the leeks and garlic and cook until the leeks have softened and the garlic is very aromatic, about 3 minutes.
- Add the potatoes and stir to blend.
- Pour the chicken stock back in the pot and bring to a boil. Reduce the heat to low, cover and let it simmer gently until the potatoes are tender, about 5 minutes.
- While the soup is simmering, used your hands to shred the cooled chicken into bite-sized pieces.
- Once the potatoes are tender, add the shredded chicken, rice, lemon juice and basil to the pot. Cook until the basil has completely wilted.
- Season to taste with salt and pepper.
The amount of lemon you use will depend on your taste and the flavor of chicken stock you're using, as they can vary greatly.