Chicken and Rice Soup with Lemon

This soup is super tasty. Megan Mitchell on Food Network has a cooking class. I did not have dill and substituted parsley. She also used kale and I substituted fresh baby spinach. The lemon in this dish is spectacular. The soup will thicken as it sits to cool. I am thinking it is one of those recipes that benefits from making a day or two ahead... Megan mentioned may put in the freezer and you know me, love that! 6 servings.

Ingredients:

• 8 cups organic chicken stock ( I like Costco's)
• 3 lemons, zested and juiced
• 2 teaspoons salt
• 1 teaspoon turmeric
• 1/2 teaspoon fresh pepper
• 1 rotisserie chicken, shredded into small pieces
• 3 medium carrots, cut into 1/2-inch pieces
• 1 cup arborio rice
• 5 ounces baby spinach, roughly chopped
• 1/3 cup fresh parsley, chopped

Directions:

Combine the broth, lemon zest and juice, the salt, turmeric and pepper in a large stock pan. 

Bring to a simmer over medium heat.

Reduce heat to low and add the chicken, carrots and rice.

Cover and simmer until the rice is tender, about 18-20 minutes.

Add the spinach and parsley and cook 1-2 minutes.

Taste for seasonings.

Serve with cornbread.