Lemon Rice Soup
Rotisserie chicken, from the deli, shredded
White or brown rice
Stalks of celery
Cream or half & half
Salt and pepper
Heat a large pot on the stove. Dice carrots, celery and onion. Cook over low heat with the olive oil until soft and translucent.
Add the garlic and cook for one to two more minutes.
Add the chicken stock to the pot. Stir well to remove all the vegetables from the bottom.
Now add rice and bring the pot to a slow boil. Reduce heat and simmer for 35-45 minutes or until the rice is cooked. Brown rice will take longer to cook, about 45-60 minutes.
While rice is cooking, remove the meat from the rotisserie chicken.
Cut chicken into small chunks and shred to give the soup more of a rustic look.
When the rice is cooked add the chicken to the pot along with the juice of 1-1/2 lemons.
Finish by adding the cream or half and half and the Cayenne pepper. Slowly heat do not boil. Ladle to a bowl and add a thin slice of lemon to the center of the soup.