Yesterday’s post on making preserved lemons had a purpose. This lovely soup I share with you is quite amazing. I actually have to make triple batches of this soup – one for dinner, enough to eat for breakfast and lunch the next day and some for another meal another day.
To say it is a favorite, well, I think it is all too clear.
But even better? It is easy!!
Preserved Lemon Chicken Soup
Note: You can make this soup without the preserved lemons by just adding the lemon juice. However, you will miss the lovely bites of preserved lemon.
2 preserved lemon halves, rinsed and chopped finely
1 cooked chicken, meat pulled and cut into fine pieces (I usually buy a pre-cooked rotisserie chicken at the store to save time. And don’t forget to make broth from the carcass!)
2 quarts chicken broth, preferably low sodium
3/4 to 1 cup lemon juice
1 cup rice (any variety will do)
Freshly ground black pepper
Optional: fresh basil, cilantro, shaved brussel sprouts for topping.
In a large stock pot, sauté onion until soft.
Add preserved lemons, stirring until just warm.
Add chicken, rice, lemon juice and broth.
Bring to a boil and then reduce to a simmer until rice is cooked.
Top with fresh basil or cilantro and/or shaved brussel sprouts.