Vernon WadeThere are lots of cooks out there who actually know what they are doing. I pretty much taught myself to cook, out of necessity. I haven’t a clue most of the time, but I do love to eat. 

I have made everything posted here. If I can do it, you certainly can. Someday, if there is enough interest, I will gather all these recipes into a cookbook. In the meantime, in the spirit of dashes, dollops and three-fingered pinches, I present them here for you to try. Let me know what you think.

 

Lemon Chicken Soup

Lemon Chicken Soup

This variation of chicken soup relies upon lemon and a stick of cinammon to give Grandma's old standby a Middle Eastern twist.
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Cuisine Mediterranean
Servings 6

Equipment

  • Crockpot

Ingredients
  

  • 3 pounds boneless, skinned chicken tits
  • 4 cups chicken broth
  • 1 cup +/- water
  • 1 onion - I used a yellow onion, but you can use your favorite onion. Green onions would work but should be put in at the end of cooking instead of the beginning
  • 1 carrot
  • 1 bay leaf (or not - I find bay leaves annoying, but will use them if I have them).
  • a few sprigs of parsley
  • a few cloves of garlic
  • 1 stick cinnamon
  • 1 splash splash of lemon juice
  • 2 lemons, quartered
  • 1/2 cup rice
  • Salt, pepper, cinnamon, to taste

Instructions
 

  • cut the chicken into bite-sized cubes
  • sear chicken in a skillet with olive oil
     
  • chop onion, garlic, and carrot -combine in Crockpot with chicken, rice. Add herbs and a splash of lemon juice, broth, and water.
  • Set Crockpot on low and cook for 4 hours or so. It can simmer all day, so long as you keep an eye on the liquid and add water if it gets too thick. It’s done when the rice is cooked. Garnish with parsley and sliced lemons.

Notes

Keyword soup

 

INGREDIENTS: 6 servings

  • 3# boneless, skinned chicken tits
  • 4 cups chicken broth
  • 1cup +/- water
  • 1 onion, 1 carrot, a bay leaf, a few sprigs of parsley, a few cloves of garlic, a stick of cinnamon
  • splash of lemon juice
  • 2 lemons, quartered
  • 1/2 cup medium-grain rice
  • Salt, pepper, cinnamon, to taste

METHOD: 

  1. cut the chicken into bite sized cubes and sear in a skillet with olive oil (this step is optional)
  2. prepare onion, garlic, and carrot -combine with chicken, rice, and herbs and a splash of lemon juice and refrigerate.
  3. Monday morning place combined ingredients, broth, and water in the crockpot on low.
  4. It’s done when the rice is cooked. Garnish with parsley and lemons.

 

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