Chicken Lemon Rice Soup

This recipe is compliments of Chef Dave Poirier, Ford Field Chef at the Hall of Legends, Detroit

December 01, 2016

Ingredients

  • 8 cups chicken broth, divided
  • 2 cups jasmine rice
  • 1 whole dried bay leaf
  • 1 ¼  teaspoon kosher salt
  • ¼  teaspoon ground white pepper
  • 1/3 to ½ cup fresh lemon juice
  • 6 tablespoons cornstarch
  • 3 cups diced cooked chicken

Instructions

  1. Place 3 cups chicken broth in a large saucepan; bring to a boil. Add rice, reduce heat to low and cook until all liquid is absorbed; 15 to 20 minutes.

  2. Place 4 cups chicken broth and bay leaf in a 6 quart stock pot. Bring broth to a simmer covered.

  3. Place fully cooked rice, salt, pepper and lemon juice into simmering broth; stir to combine.

  4. Place another ½ cup chicken broth in a small bowl. Add cornstarch and whisk until fully incorporated. Pour cornstarch mixture into the hot rice and cook on a low heat for 3 to 5 minutes to thicken.

  5. Add chicken to soup and cook until chicken is heat through. Stir in the last ½ cup chicken broth as needed to thin soup to desired consistency.

  6. Remove bay leaf and add additional salt and pepper as needed. Serve hot.

Yield: 10 cups

Related Stories & Recipes

Ingredients

  • 8 cups chicken broth, divided
  • 2 cups jasmine rice
  • 1 whole dried bay leaf
  • 1 ¼  teaspoon kosher salt
  • ¼  teaspoon ground white pepper
  • 1/3 to ½ cup fresh lemon juice
  • 6 tablespoons cornstarch
  • 3 cups diced cooked chicken
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60