Chicken and Rice Soup

Chopped everything in the food processor and added a few leeks. Cooked with a wild rice, that gave it a bit more tooth. The garnish is amazing, but I added 5 garlic cloves instead of one to make more flavorful. Finished with some chili flakes and served with an arugula salad with just lemon and olive oil which really compliments the herbs of the soup nicely. Turned out really good and extra recommend as it’s a possible weeknight dish.

Added 1/4 tsp turmeric for color and a little body, two scallions to the parsley garnish, and lastly stirred in a little of the parsley garnish to the pot before serving. A light yet satisfying porridge-y soup. Delish!

I added half an onion, which I felt added to the broth flavor, as well as salted butter (didn't have unsalted on hand) and then salted less at the end. Also put a little freshly grated parm on top and fresh cracked pepper, which I felt went nicely with the garlic and parsley. Next time, I may add in some spinach at the end for some greens.

It's March 2020 / aka Corona Pandemic 2020. I was stuck at home and a bit depressed about the state of affairs. And this soup really lifted my spirits! Thank you! It's the best! The only slight modification I made was that I made my own chicken broth from the carcass of a rotisserie chicken. And I used the rotisserie chicken meat in this soup instead of the boneless, skinless chicken thighs. Lovely!

Exactly what I was craving after 3 days with a cold. Used about 1-2 T less than 1/2 cup lemon juice. Used a big fat clove of garlic and wasn’t sorry- the raw garlic was the star of the dish! Grating it I think is also important as opposed to chopping. Next time I will double the garnish- it’s what really elevates it!

Delicious! I turned it into an avoglemono adaption by beating the lemon juice w/ three eggs then adding some stock to that before mixing it into the soup. V tasty.

Nice soup! Since the recipe says to refrigerate leftovers without the lemon juice, I just squirted a wedge or two into each bowl before adding the soup instead of mixing the lemon into the pot. Used "Better than buillon" (roasted chicken organic reduced sodium flavor) mixed with water for broth. Worked well.

I made this in the slow cooker without the rice for a low carb cozy soup and it was wonderful. I put all the ingredients into the slow cooker and cooked for 8 hours on high, then I stirred the chicken so it would shred in the soup and put the parsley in last.

Yes you can overcook chicken thighs. Try adding 2 beaten eggs whisked in at the last minute to add protein.

I just made this with brown rice today and it turned out delicious. Because brown rice takes longer, I cooked the rice with the broth alone for about 20 minutes before adding the celery and chicken and then continued cooking for about 30 minutes more.

Made in the instapot with frozen bone-in chicken thighs and brown rice (also added carrot, onion, turmeric), did 15 minutes on high pressure, then removed the chicken and put on the saute function to let the rice fall apart a bit more. It stayed pretty brothy because of the brown rice but was still so so good.

I made this with cilantro since the store was out of parsley. It was very good and I thought this would be great to make in the future with cilantro, lime, instead of lemon, and some cumin to give it a Mexican flavor profile. Very comforting soup. Took about an hour total.

Excellent! Only the NYT could make such humble ingredients into a delicious soup! I used a chicken breast and it worked perfectly (just check it after 17-18 minutes). Loved this and can’t wait to make again. We ate all of it!

Added the suggested Turmeric for color and flavor as well as the added 5 cloves ( instead of the one ) and also blended the herbs in a food processor and added all of them in the soup before serving. Served with parm on top. So good

This one is a winner!! Loved by my entire fam! I did double the topping recipe- and using leftovers for some sort of pasta sauce tomorrow night!