This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"A soup like this is not the work of one man. It is the result of a constantly refined tradition. There are nearly a thousand years of history in this soup." -Willa Cather
The foundation for this recipe came from a family friend. The original recipe called for cooking the chicken and rice in the same pot as the soup. The challenge for me is that if the chicken and the rice cook together in the soup, they would make the soup very cloudy from the starch in the rice and the fat in the chicken. I prefer to publish recipes on the Dr. Gourmet website that require as little clean up as possible, but for this one it is really worth dirtying the extra pan to have a clear, brothy soup.
I chose to put the rosemary leaves in a tea ball for steeping in the soup. If you have one, this is a great technique. The flavor of the rosemary permeates the soup just as well as if you placed the leaves in the soup, but I don't always like the texture of the tough leaves in my and steeping them like you would tea gives you the flavor without the leaves getting stuck in your teeth. The umami from the chicken thighs blends so well with the tartness of the lemon and soothing herbaceous rosemary.
Servings: 4 | Serving size: about 2 cups
Cooking Time: 60 Minutes
This recipe can easily be multiplied and makes great leftovers.
|6 1/2 cups||water (divided)|
|1 cup||long grain brown rice|
|16 ounces||boneless skinless chicken thighs (cut into 1/2 inch cubes)|
|1 medium||onion (sliced)|
|2 medium||ribs celery (diced)|
|2 medium||carrots (peeled and diced)|
|2 cups||no salt added chicken or vegetable stock|
|1 Tbsp.||fresh rosemary|
|fresh ground black pepper to taste|
Place a large skillet in the oven and preheat the oven to 325°F.
In a medium sauce pan, heat 4 1/2 cups water. When the water boils, stir in the brown rice.
Reduce heat to medium-low and simmer, partially covered, for about 40-45 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before adding to the soup.
While the rice is cooking, place a small stock pot over medium high heat.
When the pan is hot, add the chicken thighs and cook, stirring frequently, for about 5 to 7 minutes until the chicken is browned.
Remove the chicken to the skillet in the oven and let the chicken roast in the oven, stirring every few minutes, for 15 minutes.
While the chicken is roasting, add the onions to the stock pot (do not wash the pan after removing the chicken) and cook the onions over medium high heat for 5 minutes. Stir frequently.
Add the celery and carrots and cook for 3 minutes. Stir frequently.
Add the chicken stock, 2 cups water, wine, rosemary, salt, pepper, and honey.
Zest the entire lemon and add the zest to the pot with the juice from 1/2 of the lemon. (Save the other half of the lemon for another recipe.)
Stir and adjust the heat to a very low simmer.
After the chicken in the oven is done, add it to the pot with the soup.
After the rice is cooked, add it to the pot with the soup, stir, and serve.
Serving size: about 2 cups
|Calories 307||Calories from Fat 54|
|% Daily Value|
|Total Fat 6g|
|Saturated Fat 1g||7%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 44g||34%|
|Dietary Fiber 5g||20%|
|Vitamin A 45%||Vitamin C 10%|
|Calcium 6%||Iron 9%|
|Vitamin K 23 mcg||Potassium 461 mg|
|Magnesium 92 mg|