No shortage of healthy, lo-cal ideas to ease into the new year.
We weaned ourselves off shortbread and eggnog New Year’s Day with black-eyed pea dip while a pot of soothing chicken soup bubbled away on the stovetop. Golden goodness. We forgot to add lemon, as this recipe does. Next time!
LEMONY CHICKEN SOUP
1 onion, whole
3 celery stalks, whole
3 carrots, sliced
1 3 lb. chicken, or chicken thighs with skin and bone in
10-12 cups of water
salt and pepper
2 tsp Lawrey’s seasoning salt
1 cup rice, uncooked
1 cup fresh lemon juice
Salt and pepper chicken parts and fry in oil until browned. Remove pieces to a clean plate and drain excess oil. Add chicken in large stock pot. Add onion, celery, carrots, water and salt. Bring to a boil. Reduce heat, cover and simmer until chicken falls off bone, 45 minutes to an hour.
Remove chicken to rest. When cool enough to handle, shred meat and set aside. Discard celery and onion. Strain carrots and set aside.
Return broth to stock pot. Bring to simmer. Add rice and cook until tender, about 15 minutes. Return chicken and carrots to pot. Add lemon juice. Simmer for 5 minutes and serve.
