• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Cosette's Kitchen logo

  • Home
  • Virtual Cooking Classes
  • Weekly Grocery Deals
  • Recipes
    • Baking
      • Cookies
    • Breakfast
    • Condiments
    • Dinner
      • Side Dishes
    • Lebanese
    • Salads
  • About Me
  • Work Together
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Virtual Cooking Classes
  • Weekly Grocery Deals
  • Recipes
  • A little about me
  • Let’s Work Together
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home

    bay leaf

    Chicken and Rice Soup

    February 21, 2019

    chicken, soup, lemon, rice, comfort, winter
    chicken, soup, lemon, rice, comfort, winter
    Comforting chicken, rice and lemon make this a perfect winter dish.

    For the longest time I can remember, soup has always been the essence of comfort food. Food to warm you up on a cold winter day or that special dish when you are sick. This Chicken and Rice soup with lemon is the soup you need this winter.

    Avgolemono

    I was inspired by the Greek soup, Avgolemono. My friend Bella from the blog, Ful-Filled, recently shared her recipe for this classic Greek soup that is a base of chicken, rice, lemon and eggs. My oldest daughter has an egg allergy, which means Avgolemono wouldn't work for her. I wanted to create a similar style soup that would satisfy the same warmth as traditional Avgolemono without the eggs.

    Simple Ingredients

    chicken, soup, lemon, rice, comfort, winter
    Warm chicken and rice soup for cold winter days.

    Traditional Avgolemono uses eggs to create its signature creamy, silky texture. I decided to replace the egg component with a light roux (flour and butter mixture) to create a bit of creaminess without being a cream based soup. Adding fresh lemon juice is a must but adding some sumac spice gave the soup its bright flavor. The sumac bush is native to the Middle East, it produces deep red berries which are dried and ground into a coarse powder used in many Middle Eastern dishes. Sumac has a lemony flavor, but is more balanced and less tart than lemon juice which is a nice addition in the soup.

    The simpleness of this dish is appealing but the flavors of the soup are so deep and comforting. A handful of simple ingredients turn into a dish that is more than perfect for a weeknight meal or a leisurely weekend brunch. Taking the extra time to make a homemade chicken stock is well worth it, especially when the broth is the main star of the show.

    .I think the beauty of developing recipes is taking inspiration from around the world and incorporating it into your own personal style. A traditional Greek soup inspired my own version with a Lebanese twist and flair. I hope this soup finds its way to your heart and home.

    As always, I love seeing your creations. Tag me on Instagram or Facebook with your dish!

    xoxo,
    Cosette

    Pin recipe for later

    chicken, soup, lemon, rice, comfort, winter
    Pin for later!

    Print Recipe
    Chicken and Rice Soup
    This soup is hearty enough for a full meal. Serves 8 people.
    chicken, soup, lemon, rice, comfort, winter
    Course Main Dish
    Cuisine Lebanese
    Prep Time 15 minutes
    Cook Time 30 minutes
    Servings
    Ingredients
    Chicken and Rice Soup
    • 4 tablespoon unsalted butter, divided
    • 1 large onion, diced
    • 2 tablespoon toum if you don't have toum, sub 6 cloves garlic, minced
    • 4 tablespoon flour
    • 12 cups chicken stock homemade is preferred*
    • ½ cup long grain rice, rinsed and drained I prefer jasmine rice
    • 2.5 cups shredded chicken
    • 2 teaspoon sumac
    • ½ cup fresh squeezed lemon juice
    • kosher salt to taste 2-3 teaspoon depending on saltiness of your broth
    • additional lemon for serving
    • fresh pepper
    Chicken Stock
    • 1 whole chicken
    • 1 whole cinnamon stick
    • 1 whole bay leaf
    • 1 whole lemon, cut in half
    Course Main Dish
    Cuisine Lebanese
    Prep Time 15 minutes
    Cook Time 30 minutes
    Servings
    Ingredients
    Chicken and Rice Soup
    • 4 tablespoon unsalted butter, divided
    • 1 large onion, diced
    • 2 tablespoon toum if you don't have toum, sub 6 cloves garlic, minced
    • 4 tablespoon flour
    • 12 cups chicken stock homemade is preferred*
    • ½ cup long grain rice, rinsed and drained I prefer jasmine rice
    • 2.5 cups shredded chicken
    • 2 teaspoon sumac
    • ½ cup fresh squeezed lemon juice
    • kosher salt to taste 2-3 teaspoon depending on saltiness of your broth
    • additional lemon for serving
    • fresh pepper
    Chicken Stock
    • 1 whole chicken
    • 1 whole cinnamon stick
    • 1 whole bay leaf
    • 1 whole lemon, cut in half
    chicken, soup, lemon, rice, comfort, winter
    Instructions
    Chicken and Rice Soup
    1. Prepare your rice by adding to a bowl, fill the bowl with water. Drain the water, fill again, continue doing this until the water is clear. Could be 3-4 times. Set aside.
    2. In a heavy bottomed large stock pot, add 2 tablespoons of butter and set to medium heat. Add in your chopped onions and cook for 3-5 minutes until they become translucent.
    3. If you are using chopped garlic instead of toum, add your garlic now (if you are using toum, wait).
    4. Add in 2 more tablespoons of butter and your 4 tablespoons of flour. Mix and stir until the flour is absorbed and cooked off. You can add in some of your stock to create a bit of a slurry while cooking this mixture.
    5. Add your chicken stock (see below for making your own), and rice. Let the mixture come to a boil on high heat then reduce to medium-low and cook for about 20 minutes until rice is tender. Stir occasionally to make sure rice doesn't stick, I leave my wooden spoon in the pot.
    6. Add in your chicken, toum if using and lemon once rice is tender. Season with salt and sumac. Sumac is a Middle Eastern spice that has a lemony flavor, if you don't have it, you can certainly add additional lemon to taste.
    7. Remove from heat, enjoy! Add additional lemon to taste. Garnish with fresh parsley and pink peppercorns.
    Chicken Stock
    1. Place a whole chicken in a large pot with cold water to cover completely.
    2. Add a cinnamon stick, bay leaf and lemon.
    3. Let the mixture come to a boil on high heat then reduce to a simmer and let go for 2-3 hours to get the best flavor.
    4. While the chicken is cooking, skim the fat off the top periodically.
    5. Once your stock is done, remove the chicken, pull the meat off the bones. Pour your stock through a fine mesh strainer to get any bits out. Store your stock in the fridge or freezer safe container for 3 months.
    Recipe Notes

    **If you are using homemade chicken stock, feel free to sub up to 4 cups of liquid with water. Homemade chicken stock is a lot more concentrated than store bought.

     

    Share this Recipe

    Creamy Hummus

    March 31, 2018

    Creamy Hummus

    Stop what you are doing right this second and grab a bag of garbanzo beans and take them for a soak! Seriously, you NEED to make this hummus right away and you will thank me. I have strived to get the super creamy hummus many, many times. I will say, that having a very high powered blender or food processor is key, I recently got a Wolf Blender and couldn't be happier with it! If you don't have one, definitely invest in one that you can use for dips, soups, spreads and smoothies. It's worth it! 

    I grew up eating hummus, so basically before it was cool and popular. What's not to love? Garlic, lemon, creamy beans, and tahini, it's a superfood like none other! I'm glad it's gained popularity and people have come to realize how amazing it really is for you. There are so many variations to making hummus, some that don't even require chickpeas! This is a VERY classic Mediterranean version, nothing fancy, just simple ingredients that meld together so incredibly well.

    Tahini ~ Sesame Paste

    The key to this recipe is tahini, many recipes call for adding olive oil to the hummus mixture itself, traditionally it is just used to top the hummus. The tahini is what gives it that creamy texture and depth of flavor, so be sure you are using good quality tahini when preparing. This process of preparing the beans is very specific to making hummus, this creates a very, very soft bean that is perfect for hummus. If you're preparing garbanzo beans for salads or anything else, these will be too soft. 

    Traditional Method

    There are definitely shortcuts to making hummus but the classic way includes an overnight soak then cooking to ensure very soft and creamy hummus. Another trick is adding baking soda to your garbanzo beans to help them soften even more, it changes the pH in the water creating a better environment for the skins to soften. The baking soda also helps to reduce the gas that beans will generally give you, bonus! With all these great tips and tricks, you are just a few hours away from beautiful and delicious hummus and you will NEVER go back to store bought. 

    Canned Beans

    You can ABSOLUTELY still use canned garbanzo beans if you don't have time to soak or just want hummus a little quicker. It is still crucial to boil down your beans, without this step you'll be left with chunky hummus. Once boiled and cooled, you'll follow the same steps to creating the perfect hummus.

    Instant Pot

    My Instant Pot is one of my favorite kitchen appliances, especially with beans!!! It makes a long process super quick. The beauty of using the Instant Pot is the ability to skip an overnight soak if you forget. 

    1. Place dried beans into your Instant Pot and cover with water by 2 times. Omit your baking soda but add in your garlic and bay leaves.
    2. Set your Instant Pot to high pressure, beans for 45 minutes.
    3. Quick release after 5 minutes and check the texture of your beans. 
    4. They should be soft and ready to process after cooling, continue with same steps as traditional method. 

    Tips and Tricks

    A few things to consider when making hummus that will ensure you have the BEST results!

    1. Process cooled beans: Processing the chickpeas when they are too warm/hot can make your hummus too thick and more like a paste instead of that creamy texture that you want. I recommend processing once your mixture has fully cooled to room temperature. 
    2. Ice cubes: Some folks may think it's weird to add in ice cubes to make hummus but it allows the mixture to stay creamy and also gives it that bright and vibrant color.
    3. Baking soda: Adding baking soda to your cooking beans is a old trick that helps to soften the skins. If making traditional dried beans adding it during the soak process and then again when boiling really gives the best texture. If using canned beans, adding to the boiling process helps to break down the skins - no more peeling skins!!!
    4. Thinning out: If you process your hummus and realize it's too thick, you can always thin out by adding some more cold water and or lemon juice if it needs a little more zing. 
    5. Instant Pot: If you choose to use the Instant Pot without soaking beans, be aware that they may cause more gas. Yes, the soaking process actually helps to eliminate some of the properties that cause gas. The hummus will still taste amazing and you'll have wonderful results, but maybe a little more gas.
      More about the degassing process (oligosaccharides) from Taste of Home

    I hope you enjoy this hummus recipe as much as my family does. Remember, eating healthy and balanced doesn't need to be expensive. A bag of beans goes a long way and is a great way to enhance your family's diet and menu.

    As always, I love seeing your creations. Please leave a review or share your dish with me on social media which lets me know what is working for you! You can find me on Facebook,  Instagram, Twitter and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!

    xoxo,
    Cosette

    FeedFeed
    Catch me make this delicious hummus on Afternoon Live
    • Chickpeas soaking
      Get your garbanzo beans soaking in a large bowl of cold water, cover about 2" and add in ½ teaspoon baking soda. Let sit overnight.
    • Boiling garbanzo beans
      Day 2, drain your chickpeas that were soaking and give them a rinse. Transfer to a large pot, cover with water and add in 1 bay lead and 4 cloves of peeled garlic.
    • Garbanzo Beans
      Be sure to skim the white stuff that comes to the top of the pot while boiling. Skim and boil for about 45 minutes to an hour.
    • Garbanzo Beans, hummus
      Once your beans are super soft and skimmed, drain. It should be very soft.
    • Garbanzo beans, hummus
      Let your beans cool to room temperature.
    • garbanzo beans, hummus
      Finally, begin blending. You'll add your tahini, lemon juice, ice cubes, water and beans together into your high powered blender to process. See full details below.

    Recipes to try:

    Lamb Skewers with Hummus
    Fasolia bi Zeit (Beans with Olive Oil)
    Baba Ganoush

    If you have leftover aquafaba, try out my friend Candice's Dalgona Chocolate Milk or Dalgona Matcha Latte drink!

    Print Recipe
    Creamy Hummus
    Creamy Hummus
    Course Appetizer, Side Dish
    Cuisine Lebanese
    Keyword lebanese, side dish, snack
    Prep Time 20 minutes
    Cook Time 1 hour
    Passive Time 8 hours
    Servings
    cups
    Ingredients
    • 1 cup dry garbanzo beans, soaked overnight or 2 cans garbanzo beans, drained and rinsed
    • 1 teaspoon baking soda, divided
    • 1 leaf bay leaf
    • 4 cloves garlic, divided
    • 5-6 ice cubes
    • ¼ cup tahini
    • ⅓ cup fresh lemon juice adjust to taste
    • a few tablespoons cold water, as needed adjust as needed to smooth
    • 1 teaspoon salt to taste adjust to taste
    • olive oil to top
    • toasted pine nuts to top
    • chopped parsley to garnish
    • paprika to garnish
    Course Appetizer, Side Dish
    Cuisine Lebanese
    Keyword lebanese, side dish, snack
    Prep Time 20 minutes
    Cook Time 1 hour
    Passive Time 8 hours
    Servings
    cups
    Ingredients
    • 1 cup dry garbanzo beans, soaked overnight or 2 cans garbanzo beans, drained and rinsed
    • 1 teaspoon baking soda, divided
    • 1 leaf bay leaf
    • 4 cloves garlic, divided
    • 5-6 ice cubes
    • ¼ cup tahini
    • ⅓ cup fresh lemon juice adjust to taste
    • a few tablespoons cold water, as needed adjust as needed to smooth
    • 1 teaspoon salt to taste adjust to taste
    • olive oil to top
    • toasted pine nuts to top
    • chopped parsley to garnish
    • paprika to garnish
    Creamy Hummus
    Instructions
    Preparing the beans
    1. The night before you want to make your hummus, soak your dry beans in a large bowl filled with the beans and water to cover the beans about 2". You'll want to leave room for them to expand. Add ½ teaspoon of your baking soda to this mixture and let sit 8 hours or overnight.
    Making Hummus
    1. Drain your soaked beans and give them a quick rinse. (if using canned beans, rinse and drain then continue as directed). See instructions above if using Instant Pot method.*
    2. Add beans to a large pot, fill with water to cover the beans about 2" or more. Add in your bay leave and 2 cloves of peeled garlic and your additional ½ teaspoon of baking soda.
    3. Bring beans to a boil on medium-high heat, continuously skimming the top foam.
    4. Continue this process for 45 minutes to an hour on medium-high heat.
    5. Once the beans are soft, drain (you can reserve the liquid if you'd like, this is aquafaba which is used in place of eggs in many dishes). Remove the bay leaf, keep the garlic cloves with the beans.
    6. You'll want to let your beans cool to at least room temperature, processing warm beans will result in a very thick and paste like consistency.
    7. Once your beans have cooled, in a high powered blender or food processor, add your beans, ice cubes, remaining 2 garlic cloves, tahini and lemon. Blend, add a few tablespoons of water as needed to thin.
    8. Taste and add in salt and any additional lemon (to taste). If your mixture is too thick, thin out with some additional water, one tablespoon at a time.
    9. Scoop out into dish, and top with your adornments. Enjoy with pita bread, veggies or chips.
    Recipe Notes

    *Hummus can be frozen in a freezer safe container, top with a thin layer of olive oil on top, seal and can be stored for up to 4 months. Remove from freezer and place in fridge when ready to use.   

    *Instant Pot method:

    1. Place dried beans into your Instant Pot and cover with water by 2 times. Omit your baking soda but add in your garlic and bay leaves.
    2. Set your Instant Pot to high pressure, beans for 45 minutes.
    3. Quick release after 5 minutes and check the texture of your beans. 
    4. They should be soft and ready to process after cooling, continue with same steps as traditional method. 
    Share this Recipe

    Primary Sidebar

    me

    My name is Cosette Posko and I reside in Portland, Oregon with my family of five. Originally from Pennsylvania, I moved to the great Pacific Northwest about 15 years ago and have been here ever since.

    More about me →

    Latest Posts

    • copy-of-weekly-grocery-deals
      Weekly Grocery Deals March 22-28
    • radicchiosalad-final
      Radicchio Salad with Manchego Vinaigrette and Bacon
    • weekly-grocery-deals-2-2
      WEEKLY GROCERY DEALS MARCH 15-21
    • deli_turkey_featureimage-1-of-1
      Garlic Pepper Deli-Style Roast Turkey for Sandwiches (lunchmeat)
    • Instagram
    • Facebook
    • Mail
    • Pinterest

    Find A Recipe

    Let's Get Social

    • Instagram
    • Facebook
    • Email
    • Pinterest

    Find a recipe

    • 10 Recipes to Try
    • Appetizer
    • Bagels
    • Baked Goods
    • BBQ
    • beef
    • Beverages
    • blog
    • Blogging
    • Bread
    • Breakfast
    • Brunch
    • Burgers
    • Cake
    • Chicken
    • Christmas Cookie
    • cinco de mayo
    • Condiments
    • Cookies
    • crab
    • Crackers
    • Dessert
    • Dining Room
    • Dinner
    • dip
    • Dough
    • Drinks
    • Easy
    • Education
    • eggs
    • Fall
    • Family
    • Fish
    • Galette
    • Gift Guide
    • Gifts
    • gluten free
    • Grilling
    • holiday
    • Home Decor
    • Ice Cream
    • Instagram
    • instant pot
    • lamb
    • Lebanese
    • lunch
    • Muffins
    • Party
    • pasta
    • Peaches
    • Pie
    • Pizza
    • pork
    • Potatoes
    • Resources
    • Rice
    • Salad
    • Salmon
    • Scones
    • seafood
    • Side Dish
    • Snacks
    • soup
    • Soups
    • Summer
    • Thanksgiving
    • Thanksgiving Menu
    • Thanksgiving Prep
    • Turkey
    • Uncategorized
    • Vegan
    • Vegetarian
    • Weekly Grocery Deals
    • Weeknight Meal
    • Za'atar

    Recent Posts

    • Weekly Grocery Deals March 22-28
    • Radicchio Salad with Manchego Vinaigrette and Bacon
    • WEEKLY GROCERY DEALS MARCH 15-21
    • Garlic Pepper Deli-Style Roast Turkey for Sandwiches (lunchmeat)
    • Weekly Grocery Deals March 8-14

    Archives

    • March 2023
    • February 2023
    • January 2023
    • December 2022
    • September 2022
    • August 2022
    • April 2022
    • February 2022
    • December 2021
    • November 2021
    • October 2021
    • September 2021
    • July 2021
    • June 2021
    • May 2021
    • April 2021
    • March 2021
    • February 2021
    • January 2021
    • December 2020
    • November 2020
    • October 2020
    • September 2020
    • July 2020
    • June 2020
    • May 2020
    • April 2020
    • March 2020
    • February 2020
    • January 2020
    • December 2019
    • November 2019
    • October 2019
    • September 2019
    • August 2019
    • July 2019
    • June 2019
    • May 2019
    • April 2019
    • March 2019
    • February 2019
    • January 2019
    • December 2018
    • November 2018
    • October 2018
    • September 2018
    • July 2018
    • June 2018
    • May 2018
    • April 2018
    • March 2018
    • February 2018
    • January 2018
    • December 2017
    • November 2017
    • October 2017
    • September 2017
    • August 2017
    • July 2017
    • June 2017

    The Nitty Gritty

    Privacy Policy + Disclosure

    Photo + Recipe Sharing

    Cosette's Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    Footer

    ↑ back to top

    About

    • Privacy Policy + Disclosure

    Follow Us

    • Instagram
    • Facebook
    • Mail
    • Pinterest

    Contact

    • Photo + Recipe Sharing

    Cosette’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    Copyright © 2021 Cosette's Kitchen