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    cinnamon stick

    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

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    chicken, soup, lemon, rice, comfort, winter
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    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.

     

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    Mom Knows Best ~ Chicken Noodle Soup

    February 20, 2018

    soup, noodle, comfort

    soup, noodle, comfort

    chicken noodle soup

    As the years go by and memories fade, there are things you distinctly remember from childhood. I think most children remember the times they were sick, whether it was a cold, a bellyache or something more severe. There was definitely more than once occasion I remember getting sick, but what is most vivid is my mom always taking care of me during those times. Whenever my brother, sister or myself were sick, my mom always sat up with us, caressed our hair and sang us the most beautiful Lebanese lullaby: Yalla Tnam Reema, which translates to "Go to Sleep Reema". The song is almost haunting to hear, a tune so connected to the one you love, the one you took care of you your whole life. That lullaby, some yansoon (anise tea) and chicken noodle soup. Those were the cures for any ailment. I can still smell the anise and hear my mom singing. Even now, she will do the same for my own kids.

    Some days I wish I had as much patience as my mom did with all three of us growing up. She was and still is so loving, kind and nurturing. You know those parents that count down the days their kids leave to college? Or move out of the house? Yeah, that's not my mom. My mom is the exact opposite. She counts down the days until we come to visit, and I'd bet she'd take any of us in without question if we needed. She is the most selfless person I know, someone I admire for her strength, perseverance, acceptance to new things and bravery. Everything she does she does for the love of her family, her children and now grandchildren.

    I can only hope that my kids look at me with awe and gratitude one day. I hope I can give my kids the love, attention, affection and support that my mom did and still does to me. So when I think of how to care for someone, I immediately go to food to nourish. Food is the way to our hearts whether we are healing from illness or learning to love. I hope you enjoy this chicken noodle soup recipe and it nourishes your soul and brings back memories of your childhood. 

    As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

    xoxo
    Cosette

    Chicken Noodle Soup



    Print Recipe


    Mom Knows Best ~ Chicken Noodle Soup

    soup, noodle, comfort

    Course Main Dish
    Cuisine American

    Prep Time 1 hour
    Cook Time 3 hours

    Servings
    servings


    Ingredients
    Chicken Stock
    • 1 whole chicken *or 4 large bone-in breasts
    • 1 large onion roughly chopped
    • 4 cloves garlic, whole
    • 2 bay leaves
    • 1 cinnamon stick
    • water to fill

    Chicken Soup
    • 1 tablespoon olive oil
    • 1 large onion, chopped
    • 4 large carrots, chopped
    • 1 teaspoon kosher salt
    • 1 teaspoon dried basil
    • 3 cloves garlic, chopped
    • 10 cups chicken stock
    • 1 ¾ cups chicken
    • ½ cup noodles thin egg noodle strands, orzo, alphabet
    • 1 cup chopped frozen spinach
    • salt and pepper to taste

    Course Main Dish
    Cuisine American

    Prep Time 1 hour
    Cook Time 3 hours

    Servings
    servings


    Ingredients
    Chicken Stock
    • 1 whole chicken *or 4 large bone-in breasts
    • 1 large onion roughly chopped
    • 4 cloves garlic, whole
    • 2 bay leaves
    • 1 cinnamon stick
    • water to fill

    Chicken Soup
    • 1 tablespoon olive oil
    • 1 large onion, chopped
    • 4 large carrots, chopped
    • 1 teaspoon kosher salt
    • 1 teaspoon dried basil
    • 3 cloves garlic, chopped
    • 10 cups chicken stock
    • 1 ¾ cups chicken
    • ½ cup noodles thin egg noodle strands, orzo, alphabet
    • 1 cup chopped frozen spinach
    • salt and pepper to taste

    soup, noodle, comfort


    Instructions
    Chicken Stock
    1. Place whole chicken in large stock pot.

    2. Fill pot with water to cover chicken.

    3. Add in your roughly chopped onion, garlic, bay leaves and cinnamon.

    4. Bring to boil then reduce to medium-low.

    5. Remove the fat that forms as the chicken boils by skimming with a large spoon.

    6. Allow mixture to cook for about 2 hours until chicken is tender and broth has formed.

    7. Remove chicken on large tray and take meat off, discard bones and skin.

    8. Strain broth to ensure it is smooth and clear.

    9. Broth may be stored in refrigerator (up to a week) or freezer (in freezer safe container) if not using immediately.

    Chicken Soup
    1. Heat oil in a large stock pot over medium-high heat. Add your chopped onions and carrots, let soften slightly, 3-4 minutes. Add in about 1 teaspoon kosher salt.

    2. Add in dried basil and chopped garlic, cook until just fragrant.

    3. Add 10 cups of chicken broth, chicken and noodles. Cook for about 10 minutes until noodles are soft. Add in your spinach and finally salt and pepper to taste. Enjoy!


    Recipe Notes

    Feel free to use whatever type of small noodle you prefer. I often use the mini alphabet or tiny shells. This recipe shows thin egg noodle strands. 

    Can add celery if you'd like. 

    If I have frozen cubes of pesto from the summer, I'll often add a cube to the soup mixture. It adds such a nice flavor boost. 


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    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.

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