Chicken Soup with Parmesan, Rice, Peas and Lemon

This recipe brings together the comforting flavors of Parmesan cheese, rice, and shredded chicken in a hearty and flavorful soup. With the addition of fresh or frozen peas, lemon juice, and parsley, this dish is both satisfying and refreshing. The Parmesan rind infuses the soup with a rich umami taste, making it a perfect choice for a cozy meal.

This Parmesan, Rice, and Chicken Soup is a delightful combination of flavors and textures. The creamy Parmesan, tender rice, and shredded chicken create a comforting base, while the addition of peas, lemon juice, and parsley adds a refreshing twist. Serve this soup as a main course or as a starter for a satisfying meal.

Now let’s dive into the recipe and learn how to make this delicious Parmesan, Rice, and Chicken Soup.

INGREDIENTS:

• 4 ounces Parmesan cheese, with the rind
• ½ cup long-grain white rice
• 2 tablespoons butter
• 1 leek, halved and sliced about ¼ inch thick
• 3 celery stalks, chopped into ¼-inch cubes
• 1 cup cooked, shredded chicken
• 6 cups Whole Chicken Broth
• 1 cup fresh or frozen shelled green peas
• Juice and zest of 1 lemon
• 1 small bunch flat-leaf parsley, coarsely chopped
• Finely ground sea salt
• Freshly ground black pepper

INSTRUCTIONS:

1. Grate the Parmesan cheese very finely, reserving the rind.
2. Pour the rice into a fine-mesh sieve and rinse it under the faucet until the water runs clear. Set the sieve holding the rice over a bowl to drain while you prepare the other ingredients.
3. Melt the butter in a heavy stockpot over medium-high heat.
4. Once the butter froths, add the rice to the pot, sautéing it in the hot fat until the tips of the grains become translucent, about 2 minutes.
5. Add the sliced leek and chopped celery to the pot, stirring continuously until the vegetables soften and release their aroma, about 3 minutes.
6. Stir in the cooked chicken and cook for an additional 2 minutes.
7. Pour the Whole Chicken Broth into the soup pot and add the Parmesan rind.
8. Bring the mixture to a simmer, then reduce the heat to medium.
9. If using fresh peas, stir them into the broth after the rice has cooked for about 10 minutes.
10. Continue to simmer the soup, covered, until both the rice and fresh peas are tender, about 10 minutes more.
11. If using frozen peas, cook the rice until tender, approximately 15 to 20 minutes, and then stir in the frozen peas. Continue to simmer until the peas are warmed through, about 5 minutes more.
12. Turn off the heat. Using a pair of tongs, remove and discard the Parmesan rind.
13. Pour the lemon juice through a fine-mesh strainer to remove any seeds and add it to the soup.
14. Sprinkle in the coarsely chopped parsley and lemon zest.
15. Taste the soup and adjust the seasoning with salt and pepper according to your preference.
16. Ladle the soup into bowls and top with grated Parmesan cheese just before serving.

THE CHICKEN SOUP CURE:

The chicken soup cure Anyone who has sequestered themselves away in bed, fighting off the sniffles and a scratchy throat, knows the comfort that chicken soup brings. Traditional wisdom promises that chicken soup will cure a
cold, and the reputation of its medicinal benefits goes back hundreds of years. In the tenth century, the Persian physician Avicenna remarked on chicken soup’s curative properties, and centuries later Maimonides, a Jewish
physician and philosopher, recommended chicken soup to aid those suffering from colds and respiratory illnesses.