40 minutes
A comforting bowl of chicken and rice soup with a hint of lemon and fresh herbs.
cups
Celery Stalks, sliced thinly, leaves reserved
each
Jasmine Rice, unrinsed
cups
to taste
Fresh Parsley Leaves, finely chopped
cups
teaspoons
Lemon Juice, freshly squeezed
cups
Small Garlic Clove, finely chopped
each
Unsalted Butter, optional
tablespoons
1. Simmer Soup
In a large Dutch oven or pot, combine the chicken broth, chicken thighs, sliced celery stalks, jasmine rice, and a pinch of salt. Bring to a simmer over medium heat. Let it cook for 20-30 minutes until the chicken is fully cooked and the rice has started to break down and lose its shape. This gentle simmer not only cooks the chicken but also allows the rice to release its starch, thickening the soup.
2. Prepare Herb Mixture
While the soup simmers, prepare the herb mixture. Finely chop the parsley leaves, reserved celery leaves, and garlic. Combine them in a small bowl with the lemon zest and a pinch of salt. This mixture will add a fresh and vibrant finish to your soup.
3. Shred Chicken
Once the chicken is cooked, use tongs to remove it from the pot and place it in a medium bowl. Using two forks, shred the chicken into bite-sized pieces before returning it to the pot. This step ensures that every spoonful of soup is filled with tender, flavorful chicken.
4. Add Butter and Season
If desired, stir in the tablespoon of unsalted butter into the soup. This will add a touch of richness and smoothness to the broth. Taste and adjust the seasoning with salt as needed.
5. Add Lemon Juice
Gradually add the lemon juice to the soup, starting with a little and tasting as you go until you reach your preferred level of brightness and acidity. The lemon juice not only enhances the flavors but also adds a refreshing contrast to the savory broth.
6. Serve Soup
Ladle the soup into bowls and top each serving with a generous sprinkle of the parsley-lemon mixture. This final touch brings a burst of fresh, herbaceous flavor that elevates the entire dish.
Seafood or vegetable broth, lemongrass, kaffir lime leaves, galangal, shrimp or tofu, jasmine rice, and lime juice.
Chicken or vegetable broth with curry, red lentils instead of rice, lemon or lime juice, and coconut milk for creaminess.
Tomato-based broth, Italian herbs, cannellini beans or small pasta, red wine vinegar.
Chicken broth with cumin and coriander, black beans or corn, lime juice, topped with avocado and cilantro.
Use basmati for a fragrant touch, jasmine for a slight sweetness, or wild rice for a nutty undertone and texture.
For the best flavor, make your chicken stock from scratch. A homemade stock, simmered with chicken bones, vegetables, and herbs, will provide depth and complexity that store-bought versions often lack. If you're short on time, enhance store-bought stock by simmering it with additional aromatics.
The key to this soup is in the balance of lemon and garlic. Use fresh garlic and allow it to cook just until fragrant to avoid bitterness. As for the lemon, add the zest as well as the juice for a brighter flavor. Always taste as you go and adjust the lemon juice and zest to your preference.
To ensure tender, juicy chicken, poach the chicken breasts or thighs at a bare simmer. Overcooking can lead to dry, stringy meat. Once cooked, rest the chicken before shredding to allow the juices to redistribute.
Adjust the seasoning with fine sea salt and freshly ground black pepper just before serving, as the flavors will concentrate and change throughout the cooking process.
If you prefer your rice with a bit of bite, consider cooking it separately and adding it to individual servings. This prevents the rice from overcooking and becoming mushy, especially if you anticipate leftovers.
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