Ingredients
- 4 organic chicken legs, thigh with the drumstick attached (about 800 g)
- 2 small yellow onions, finely minced
- 1 garlic clove, minced
- 1 cup long-grain brown rice (200 g)
- 1 1/2 teaspoons sea salt
- 2 bay leaves
- 8 cups chicken broth (2 liters, or use half broth and half water)
- 1 cup frozen peas (130 g)
- 3 medium carrots, peeled and sliced into paper-thin disks using a mandoline
- 3 tablespoons chopped fresh flat-leaf parsley
- freshly ground black pepper, to taste
- fresh squeezed lemon juice, optional
Instructions
- Place chicken in large pot or Dutch oven; add the broth, onion, garlic, rice, bay leaves and salt and bring to a boil. Reduce the heat, cover, and simmer for 30 minutes.
- Transfer the chicken pieces to a colander. When cool enough to handle, remove meat (I find using a fork is the most effective way to do this); discard the skin and bones. Coarsely chop the chicken and return to the pot.
- Add the peas and carrots and cook for 5-8-minutes. TIP: If you like your carrots soft, then add them when you remove the chicken pieces.
- Taste broth and season with salt and pepper to taste and add a squeeze or two of lemon juice (if using). Stir in half of the parsley. Ladle into serving bowls and garnish with the remaining parsley. Serve and enjoy!
Nutrition
Notes
- Go ahead and throw in some more vegetables if you like. Chopped tomatoes, pointed cabbage (my favorite add-on), broccoli florets, or even green asparagus are great additions.
- Any remaining soup can be stored, covered, for up to 3 days in the refrigerator once cooled or frozen in individual portions for up to 4 months.
- You can also use chicken breasts for this recipe. I like to use the legs and thighs or a mix of both breast and thigh for more flavour.