Cream of Chicken Soup (Minus the Cream!)The lemon in this soup really brings out the flavors. You can have it with the shredded chicken or without, either way, YUM! |
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Ingredients: |
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2 chicken breasts, cut in 1/2 2 tablespoons uncooked rice 2/3 cup celery, diced 3 cups hot chicken stock 2 tablespoons lemon juice 2 cups hot rice milk Kosher salt to taste ground black pepper to taste 8 slices lemon chopped chives (optional) |
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Cover chicken with water and bring to a boil.
Turn down flame and simmer chicken for 5-7 minutes or until center of breast is white.
Strain chicken and set aside to cool.
Once cool, shred chicken between your fingers.
Boil rice and celery until tender, drain and run through sieve or blend on high.
Combine rice and celery mush with chicken stock, lemon juice and rice milk.
If you don’t have a sieve, blend rice and liquid mixture in a blender in small batches until smooth.
Add shredded chicken breast to soup.
Season to taste and serve with lemon slices and chives on top.