It seems that just about everyone I know has been eating soup. And I am pretty certain it’s not because it’s National Soup Month.Whether it’s your grandma’s chicken noodle or not, soup is comforting.
This chicken soup recipe is different from your standard variety. It’s made from leftover roasted chicken and gets a huge flavor boost from roasted lemons. You can think of the citrus in this soup as giving you a dose of vitamin C.
You can make the chicken and roasted lemons or you can use any leftover chicken (store-bought rotisserie chicken works great) and roast the lemons separately.
To roast the lemons: Line a baking sheet with parchment paper and preheat the oven to 400 degrees. Slice the lemons about 1/4-inch thick and remove any seeds. Place the lemons on the parchment and roast about 15 minutes or until lightly brown in most spots on one side. Turn over and roast another 5 to 10 minutes on the other side. Remove from the oven.
Roasting lemons (especially regular ones) boosts their flavor and tames their tartness.
I’ve been happy with the lemons and limes in stores now. The Meyer lemons used in this recipe have been particularly tasty. Meyer lemons are sweeter than traditional lemons, plus they tend to have less acidity.
Today’s recipe is adapted from a recipe in this month’s Martha Stewart Living magazine. The leftover chicken and roasted lemons come from a Roast Spatchcocked Lemon Chicken recipe.
CHICKEN SOUP WITH RICE AND ROASTED LEMONS
Serves: 4/ Preparation time: 10 minutes / Total time: 30 minutes
1 cup basmati white rice
13/4 cups water
1 lemon, zested and juiced
1/4 teaspoon salt
Coarse salt and freshly ground pepper
1 teaspoon canola oil
2 ribs celery, sliced
6 cups chicken stock, preferably homemade or fat-free, less-sodium canned broth
2 cups shredded chicken from Roast Spatchcocked Lemon Chicken (see note)