IMMUNE BOOSTING LEMON CHICKEN RICE SOUP
During these cold months when you are trying to stay healthy, and positive, make yourself a delicious, nutritious bowl of my immune boosting lemon chicken soup. You deserve it!
WHY DO YOU WANT TO MAKE MY IMMUNE BOOSTING LEMON CHICKEN RICE SOUP
Our immune systems take a beating on most days, but when the days are short and we aren’t able to get moving as much as we would like due to the colder temperatures, shorter days and lack of sunshine, you need to help an immune system out with what you eat.
Some Vitamin C, Vitamin E, Essential Fatty Acids, and Magnesium just want your immune system ordered up to stay strong.
WHY I CREATED THIS RECIPE
I love soup.
Soup is an easy recipe to make.
It is a recipe that can be enjoyed on multiple days because it tends to reheat well.
It is usually filled with lots of different vegetables and nutrients which is great for our digestion and immune system.
Most importantly it tastes good!
HOW TO MAKE MY IMMUNE BOOSTING LEMON CHICKEN RICE SOUP
This is a really simple recipe to pull together.
Starting with the fact that you are using an all ready prepared chicken that you will get at your grocer or butcher.
Stripping the meat from a rotisserie chicken takes a few minutes and gives you a low calorie, rich protein source.
The base of my immune boosting lemon chicken rice soup is a few high quality vegetables and a good quality organic reduced sodium roasted chicken base. When using leeks in your recipe, make sure that after you chop or slice your leek, rinse in water to remove dirt and sand. Because a leek grows in the soil, and grows out in layers it collects the soil and sand that it grows in between those layers. Just rinse your cut leeks in water and drain, throwing away the water.
The rest of the recipe is adding some spices, rice, water, chicken and stirring and simmering.
Quick to come together with a big flavor to enjoy at the end.
This will soon become one of your favorite soup recipes.
How to wash and prep leeks → Learn more here
IMMUNE BOOSTING LEMON CHICKEN RICE SOUP
- 1 tablespoon extra-virgin olive oil
- 5 garlic cloves minced
- 3 medium carrots finely chopped
- 1 large leek finely chopped and rinsed
- 3 tablespoons of organic reduced sodium roasted chicken base
- 10 cups water
- ⅔ cup dry jasmine rice
- ½ cup fresh lemon juice from 2-3 large lemons
- 2 large organic free range eggs at room temperature
- 1 tablespoon dried Italian Seasoning.
- 3-4 cups fresh baby spinach
- 1 organic rotisserie chicken meat picked and shredded into bite-size pieces
- 1 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- ¼ cup shredded parmesan cheese
- 1 teaspoon red pepper flakes
Heat oil in a large stockpot over medium heat.
Add garlic, carrots, and leek to pan; cook, stirring frequently, for about 8 minutes or until vegetables are soft and aromatic.
Add chicken base and stir into the vegetables until they are evenly coated for about a minute or two.
Add water, Italian Seasoning, and Red Pepper flakes. Bring to a soft boil over medium-high heat. (this means bubbles along edge of pan not a roiling boil)
Once you see bubbles along the edge of the pan add the rice and reduce heat to medium-low; cook, stirring occasionally, until rice is nearly done, about 20-25 minutes. Take a few grains out of soup and test for doneness. You want the rice soft enough to bite through comfortably.
In a medium bowl whisk together the eggs. Then add about 1 cup of the hot broth into the egg mixture, whisking until completely blended together. This will allow you to temper eggs without scrambling them.
Add whisked eggs and broth mixture back into the pan and lower heat to low.
Add spinach, parmesan, salt and ground black pepper. As soon as you see spinach start to wilt, remove the pan from heat.
Serve and enjoy.
Top with an additional sprinkle of parmesan, swirl of olive oil, and/or more red pepper flakes as desired.
Can be stored in the refrigerator in sealed container for 3-5 days
Can be frozen for 3 months.