Chicken Lemon Rice Soup
Similar to Chicken Noodle Soup, this Chicken Lemon Rice Soup is a cozy and comforting recipe full of hearty vegetables, chicken and a homemade lemony broth!
Here are some other videos you might like:
Classic Chicken Noodle Soup:
Vegetarian Lemon Rice Soup:
Simple Mediterranean White Bean Soup:
???? SOUP INGREDIENTS
1 pound chicken thighs
1 onion diced
3 carrots diced
3 stalks celery diced
2 bay leaves
Salt and pepper to taste
1 tablespoon olive oil
2 garlic cloves minced
½ teaspoon thyme
½ cup short grain or Arborio rice
Juice of 2 lemons
Parsley for serving
INSTRUCTIONS
1. Place chicken and scraps from the outer layers and end of the onions, carrots and celery in a large stock pot. Add bay leaves and 8 cups water and season with salt and pepper. Bring to a boil; reduce heat and simmer until chicken is fork-tender, about 30 minutes.
2. Remove chicken and shred; then strain the chicken broth using a fine-mesh sieve and discard the vegetable scraps.
3. Heat oil in a large pot over medium heat. Add the chopped onions, carrots, celery, garlic and thyme and cook until tender, about 4-5 minutes. Stir in the shredded chicken and rice, then return the broth to the stockpot and bring a boil.
4. Reduce the heat and simmer until the rice is cooked, about 20 minutes.
5. Stir in the lemon juice and season with salt and pepper. Serve immediately with fresh parsley, if desired.
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
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SMALL BOWLS:
SALT & PEPPER SHAKERS:
OVEN POT:
SINGLE BURNER:
MEASURING SPOONS & CUPS:
KETTLE:
ELECTRIC CITRUS JUICER: (similar to mine which is no longer sold)
⏱️ TIMESTAMPS:
0:00 Introduction
0:31 Ingredients you’ll need
0:54 Making the chicken broth
1:48 Cooking aromatics
2:09 Shredding the chicken
2:21 Adding remaining ingredients
2:38 Finished soup
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#soup #chickensoup #chickenlemonricesoup #souprecipe
Recipe: Waste Not Shaker Salad
Did you know that about 40% of food in the United States goes uneaten?
Two of the reasons are:
1. At the farm, produce that isn’t “perfect,” meaning the exact size and shape that
grocers want, is often plowed under. We call this “Imperfectly Delicious Produce” as
it is just as tasty, but not as pretty to look at.
2. At home, we often throw away perfectly good parts of vegetables and fruits like
stalks, stems and peels. We also may not know how to use up the odds and ends of
leftover fruit and vegetables.
Tips for Reducing Wasted Fruit and Vegetables at Home:
• Plan Ahead: Look at preparing a soup, stew, burrito, omelet or salad towards the
end of the week so you can use up the vegetable and fruit odds and ends you have.
• Revive Your Veggies: A quick soak in ice water for 5-10 minutes can revive wilted
greens.
• Use Leftovers: In soups, sauces, smoothies and salsas.
• Utilize Root to Stem: Use the entire vegetable. Carrot tops, beet greens, broccoli,
Swiss chard and kale stems are both delicious and packed with nutrients. Trendy
“cauliflower rice” is made from cauliflower cores, a part that used to be discarded.
• Peel Less: No need to peel carrots and many other root vegetables if you are cooking
them. Like potatoes, many of their nutrients lie just under the skin
• Zest Away: Use a grater or zester on the outside rind of lemons, limes and oranges
before cutting and squeezing. The zest adds a burst of flavor to most any dish.
Waste Not Shaker Salad
Ingredients
Salad
4 cups IDP spinach
1 cup Radicchio, julienne
1 cup Golden beets, roasted, peeled
1 cup Beet greens, julienne
1 cup Broccoli stem, lightly steamed
8 slices Ruby red grapefruit, peeled, thinly sliced
4 Tbsp Feta cheese
8 Tbsp Red quinoa
Vinaigrette
4 Tbsp Fresh lemon juice
2 tsp Shallot, minced
2 tsp Dijon mustard
8 Tbsp Extra virgin olive oil
1/4 tsp Kosher salt
1/4 tsp Black pepper, fresh, cracked
1 tsp Mint, fresh, minced
1 tsp Parsley, minced
1 tsp Tarragon, minced
Directions
Preparation time = 15-20 minutes
Cook Time = 40 minutes
1. Wash all produce. Preheat oven to 375 F. Cut stems off the beets, reserving the greens. Roast beets
in the oven for 40 minutes. Let cool, peel and 1/4 inch dice.
2. Julienne the radicchio and beet greens. Combine with spinach.
3. Rinse quinoa well in a mesh strainer, place in a saute pan over medium heat and cook for about 10
minutes. Reserve quinoa crunch.
4. Peel and slice grapefruit. Cut each slice into quarters.
5. Cut broccoli stem into ¼ inch dice. Steam, blanch or microwave just to soften.
6. Make the vinaigrette. In a small bowl, whisk together the fresh lemon juice, shallot and Dijon mustard.
Slowly drizzle extra virgin olive oil while whisking the entire time. Add salt, pepper and fresh
herbs. Mix and reserve.
7. To assemble the salad, layer ingredients in the following order in each of four 16 oz. Mason jars:
1 ½ cups spinach, radicchio and beet greens mix
¼ cup diced broccoli stems
¼ cup diced beets
8 pieces of grapefruit (2 slices, each cut in quarters)
1 Tablespoon feta cheese
2 Tablespoons quinoa crunch
2 Tablespoons dressing
8. Put lids on jars and shake well to combine ingredients and dressing. Enjoy.
EASY 13-BEAN SOUP with Smoked Pork | Instant Pot Recipe
In today’s video Jill shows you how to cook 13 Bean Soup. It’s a versatile soup. You can reduce the ingredients if you want to make a smaller pot. But, make the whole pot and freeze some of it for future use. It freezes beautifully!
Recipe – 13 Bean Soup with Smoked Pork
1 pound 13 bean soup combination (not with spice packet, just the beans)
1 onion diced
3 cloves garlic minced
3-4 carrots, sliced
3 ribs celery, chopped
2-3 bay leaves
1 small can chopped jalapeno peppers, drained and rinsed
Salt & Pepper to taste. (Suggestion: add salt at serving time)
Approximately 2 cups chopped meat. I used pre-cooked smoked pork shank. You could use chicken, sausage, or leave meat out completely.
7 1/2 cups vegetable broth, chicken stock, or water. (I would not suggest beef stock)
NOTE: I added half of the meat to the pot at cooking time, then added the remainder after the soup was done cooking.
Instructions:
Sort and rinse beans. Soaking is not necessary.
Add all ingredients, including broth, to your instant pot/pressure cooker.
Close the lid, making sure the pot lid is in the “sealed” position.
Turn the pot onto “Manual” setting, and set the time for 50 minutes.
Once cooked, use Natural Release to release pressure from the pot.
Before serving, add the remaining two cups of meat. Cook for addition 10-15 minutes to heat up meat. Serve!
The soup will thicken once cooled. If needed you can add a little water when reheating.
NOTES: You can use a slow cooker or cook on stove top.
Just add all of the ingredients to the stovetop pot or slow cooker
SLOW COOKER: Cook on low setting for approximately six hours or until beans are tender.
STOVETOP: Bring to a boil, reduce heat. Partially cover with lid, and cook for approximately two hours or until beans are tender. Stir occasionally.
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GREAT PREPPING EQUIPMENT: Tofu Bud:
OXO Lemon Juice Squeezer:
Mueller Food Chopper:
Pyrex Glass Bowl Set:
Clear Glass Prep Bowls:
Pyrex Glass Measuring Cup Set:
OXO 9” Whip:
Anchor Hocking 2 Quart Batter Bowl w/Lid:
HELPFUL COOKING & BAKING GEAR:
OXO Silicone Baking Cups:
OXO Good Grips Mini Angled Measuring Cup, 2 Oz:
Wilton 12-cup Muffin Tin:
OXO Mini Measuring Cup:
Tovolo Silicone Tool Set:
Tovolo Scooper/Scraper Tool:
Baker's Joy: Helpful for Muffin Tin:
Sugar Shaker/Flour Duster Wand:
Parchment Paper Sheets:
Hand-Held Rotary Sifter:
FAVORITE ELECTRIC KITCHEN GEAR: Breville Sous Chef Pro 16 Cup Food Processor:
Instant Pot:
My Cuisinart Hand Mixer:
Cuisinart Immersion Stick Blender:
Keurig Coffee Maker:
Kitchen-Aid 7 Quart Stand Mixer:
FAVORITE CLEANING AND HELPFUL KITCHEN PRODUCTS:
Swedish Dishcloths Cellulose Sponge Cloth:
Microfiber Cleaning Cloth,12 Pack:
Sink Protectors:
Sleeve Garters: (I LOVE THESE!!)
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#soup
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