There's nothing like having a bowl of homemade soup while looking through the latest GQ mag. Talk about getting major hot-flashes! Hah, just kidding. Kinda. ;)
It's crazy to think tomorrow is October 1st! It's getting closer and closer to cooler weather here in Texas and I am just so excited. Even though the weather is still pretty warm, I wanted to get a head start on my Fall/Winter recipes. Soup is probably my favorite thing to make because it's easy and you usually have a bunch of leftovers (well, that's depending on who you're cooking for...). So here is my first Fall recipe for y'all– Lemon Chicken Veggie Soup (with brown rice)!
Lemon Chicken Veggie Soup
1 lb chicken breast
4 carrots, thinly slices
4 celery sticks, thinly sliced
1 leek, thinly sliced (or a half of a leek)
1/2 onion, diced
4 garlic cloves, minced
1/2 lemon, squeezed
32 ounces chicken stock
4-6 cups water
2 cups cooked brown rice (optional)
In a 8 quart stock pot, cook carrots, celery, leek, onion, uncooked chicken, chicken stock and water over medium heat for 1 hour. Once chicken is fully cooked, take it out and cut it into little chunks. Carefully put the chicken back into the soup along with the cooked brown rice. Add the minced garlic, tarragon, lemon juice, pepper and salt for taste. Cook for another 30min over low heat.
Serve with your favorite crackers or bread!