Yet another Chicken Soup--but this time, wheat-free!
The weather is finally cooling down and I crave the warm, slurpy goodness of Rosul. Must say, it's become one of my favorites. The lemon adds some acidity to the savory broth and the spinach with zucchini combo-- as long as they aren't overcooked -- bring a bit of crunch to the soup.All the ingredients are in season at our local Southern CA Farmer's Market.
Organic Lemon Chicken Rice Soup with Spinach
- 1 Package Organic Chicken Thighs (5-6 thighs)
- 1 box Organic Chicken Broth (or you can use my chicken bone broth recipe from previous posts)
- 1 bag of cleaned spinach leaves
- 1 cup Basmati or Sushi Rice
- 2 tbs. Flour (for the rue)
- 1/2 cup Fresh Parsley (chopped)
- 2 cloves Garlic (chopped)
- Add washed chicken thighs and garlic to 1/2 container of chicken broth, simmer for 20-30 minutes covered. I love to make this in the Le Creuset, the even heat distribution makes a great broth. In the meantime add the rice to 2 cups of water in a separate pan, bring to boil and cook until most of the water is absorbed. Remove from heat and rinse, set aside.
- In another small saucepan slowly melt the butter and whisk in the corn starch, then flour in slow dusting motions. Once the flour and starch are incorporated in the butter start adding water while whisking. Do this s l o w l y as lumps may form if you mix it too quickly. Add 3/4ths of the chopped parsley. Cook the mixture to thicken (about 10 minutes) on low heat.
- Remove chicken thighs from broth and set aside to cool. Bring broth to light simmer and add the rue, zucchini, onion, rice, and spices.
- Cook 10 minutes, strip the chicken off bone, remove skin, chop into bite size pieces and add to broth. Cook another 15 minutes. Add spinach for the last 5 minutes along with the juice of 1 whole lemon. Turn off the heat, let sit for at least an hour.
- Sprinkle with fresh parsley and serve*
