Lemon Chicken Rice Soup

Have you ever eaten something that was SO good you felt like it put you back in balance - without even knowing you were out of balance? That's how I often feel after I've made a big pot of Lemon Chicken Rice Soup.

I have several variations here, and of course, none quite like the next. I made this one using the vegetable broth I made the other day, which was a darker broth due to the purple onion in my bag of frozen vegetable scraps. It really has a lot of flavor. This soup came together quick, and it's so good, I'll savor every bowlful!

3 carrots

3 stalks celery

a little purple onion

2T butter and EVOO

Sauté these vegetables together until their scents are released and the onion is slightly brown.

Add the rice, stir and keep on the heat until it snaps, adding a couple cups of vegetable broth, a little at a time, to keep everything from sticking to the pot.

⅓-½c Carolina gold rice

~ or any 20 minute white rice ~

2 quarts homemade vegetable broth

Next add the rest of the chopped vegetables shown, stir and let sizzle a minute or two before adding the remainder of the broth.

3/4c purple onion

1/2c bell pepper

5 garlic cloves

Now, stir in the following:

7oz. roasted chicken meat

zest of 1/2 lemon

juice of the whole lemon

fresh ground black pepper

a little salt or garlic salt

2-3T chicken Better Than Bouillon

Bring this to a low simmer, check the flavors and make any necessary adjustments. This would be a great soup to make for someone fighting a virus, or to keep the viruses away. . .Lin