Megan Mitchell

Megan Mitchell Instagram – Can’t do another plate of leftovers or turkey sandwich? Try this Chicken and Lemon Rice Soup with Kale. Sub in turkey of course and whatever veggies you have from Thanksgiving (carrots, celery, onion). Use those extra boxes of stock or even add in that last bit of gravy. Or just make the recipe as is, cause it’s about as easy as it gets when it comes to cooking. Recipe👇🏼⁣
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Ingredients:⁣
• 8 cups low-sodium organic chicken bone broth⁣
• 3 lemons, zested and juiced⁣
• 2 teaspoons kosher salt⁣
• 1 teaspoon ground turmeric⁣
• 1/2 teaspoon freshly ground black pepper⁣
• 1 organic rotisserie chicken, shredded into small pieces⁣
• 3 medium carrots, scrubbed and cut into 1/2-inch pieces (about 1 1/2 cups)⁣
• 1 cup arborio rice⁣
• 5 ounces baby kale, roughly chopped⁣
• 1/3 cup finely chopped dill⁣
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Directions:⁣
• Combine the broth, lemon zest and juice, the 2 teaspoons salt, the turmeric and 1/2 teaspoon pepper in a 6-quart Dutch oven or stock pot⁣
• Bring to a simmer over medium heat, stirring occasionally⁣
• Reduce the heat to low and add the chicken, carrots and rice. Cover and simmer until the rice is tender, 18 to 20 minutes⁣
• Add the kale and chopped dill. Cook just until the kale has wilted, 1 to 2 minutes. Taste for seasoning⁣
• Ladle the soup into shallow bowls and garnish each with a few dill sprigs and more black pepper⁣ | Posted on 27/Nov/2023 20:58:28