Last night I knew I wanted to come up with something that could take the chill out of the air. I also wanted something new and exciting, this soup did that for me! The lemon hinted at spring, the chicken and rosemary hinted at comfort and at the end of the meal everyone, including my cupkeiki, was satisfied and warmed.
I added Brown Rice to each bowl before pouring in the soup, this made it more filling, and served on the side a dinner roll.
2 chicken breasts
3 Carrots, chopped
1 Onion, chopped
3 cloves garlic, chopped
8 cups water
1 large heaping spoonful of Chicken Base
Approx. 1/4 Cup fresh chopped parsley
2 Lemons, zested and juiced
1 Tbs. Rosemary
1 tsp. celery seed
1/4 tsp thyme
1 Bay Leaf
Salt and pepper to taste
Cook and shred chicken. While chicken is cooking add onion and carrot to large soup pot and saute until tender with olive oil. Add dry spices and garlic to onion and carrots, stir then add shredded chicken. Add water, chicken base and lemon zest and juice to the soup pot, cover and cook 1 hr. This is the time at which starting the brown rice is recommended, since it takes an hour to cook as well. 5 minutes before serving add parsley and salt and pepper to taste.
My cupkeiki, giving the soup its Two Spoons of Approval!