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Lemon-thyme Chicken Soup With Mushrooms

I made up this recipe when I was strapped for time and could only spend 10 minutes here and there in the kitchen. It's great because you can work on the various components in your spare moments throughout the day and then finish the assembly an hour before you want to eat.

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Servings: 6

Prep Time: 01:00

Cook Time: 01:25

Main Ingredients

2 quarts of chicken stock or broth (i prefer better than bouillon)

12 - 16 oz mixed mushrooms, sliced (button, oyster, shitake, portobello-whatever you like)

2 cups cooked brown rice

2 lemons, juiced

2 lemons, sliced

1 leek, white part only-quartered length-wise and sliced thin

1/2 med onion, chopped

2 garlic cloves-pressed or minced

1 – 2 tbs chopped fresh thyme

3 pieces of chicken-you can use bone-in breasts and/or chicken legs

1 *or you can sub breast and 2 legs chopped from a good quality rotisserie chicken

1/3 cup chopped italian parsley

1/3 cup fresh parm, shredded

evoo

salt and pepper

Preparation

1Notice how I said cooked brown rice? That’s because I have a rice cooker, and I like to get ahead of the game. If you didn’t do that, no worries. Just take 1 cup of dry rice, rinse it well in a strainer and cook stovetop with 2 cups of water and some salt (about a tsp) for 45 minutes. Here’s a good reference if you need more guidance:

2http://www.thekitchn.com/how-to-cook-brown-rice-113856

3Preheat oven to 425. Throw mushrooms on a sheet pan and drizzle with Olive Oil. Salt and pepper generously and sprinkle with fresh thyme. Add your sliced lemons around the edges of the pan. These are not meant to flavor the mushrooms, they will be your garnish. So don’t worry about integrating the two. Mushrooms have enough moisture already. Roast mushrooms and lemon slices for about 25 mins, tossing/flipping halfway.

4If using Better Than Bouillon base, make the broth in a pot and set aside.

5Time to build the soup. Preheat a heavy bottom pot and choose your own adventure.

6Either salt and pepper your chicken pieces, brown them on both sides, then remove to a plate. Or, if you’re using cooked chicken, skip that step and go straight to this:

7Sauté leeks and onions in the pot until soft. Add garlic and stir for just a minute until fragrant.

8Add brown rice, the reserved chicken pieces (or chopped cooked chicken) and roasted mushrooms. Toss to combine. Add broth + lemon juice and bring to a boil. Reduce heat to low and allow flavors to meld for up to 1 hour.

9If you started with raw chicken, you can remove the chicken pieces after about 20 minutes. Let them cool enough to handle, then pull the chicken from the bones and add back to the soup.

10Just before serving, add parsley to the soup. Serve in bowls and top with roasted lemon slices and fresh shredded parm.

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