We had this for dinner tonight, a hodge podge of what was on hand. It turned out very good!
Lemon juice adds a lot to chicken soup, it brings flavors out you would normally not taste.
Chicken Rice Soup
1 cup Jasmine rice
2 cups water
8 cups lower sodium chicken broth
1/4 cup dried diced onion
1 tsp diced dried garlic
1 lb chunked baby carrots
1 cup frozen green peas
1 12 to 13-ounce can chicken breast, drained
2 Tbsp drained capers
1 lemon, juiced over a strainer (to catch seeds and pulp)
Bring the 2 cups water to a boil in a small saucepan. Add the rice, lower the heat to low and cook tightly covered for 20 minutes. Take off the heat and let sit till the soup is ready. (The rice needs to time to dry out and firm up)
Meanwhile bring the broth, carrots, onions, garlic, chicken and peas to a boil. Lower the heat to medium low and simmer for at least 30 minutes. Add in the capers, lemon juice and a lot of ground black pepper. Heat through and let simmer till the carrots are tender.
Add in the rice and let meld.
Serves at least 6.