Lemon Chicken & Rice Soup
Total TimePrep: 35 min. Cook: 4-1/4 hours
Makes12 servings (4 quarts)
Update to my 2.22.2020 review. I neglected to add: Do not add the rice! One should NOT steam pressure cook can recipes containing grains. Add steamed rice to the soup when opening a jar to re-heat.
My family loves this recipe. Have made it a few times and have also shared the recipe with co-workers.
My family loves this soup. I added 1/2 tsp. salt and used 6 cups of chicken broth and 4 cups of water. I used kale and will continue to...I don't think spinach would hold up well enough and the kale added great texture. I wash my lemons thoroughly and didn't notice any bitterness. The lemon was a great flavor, not too much at all if you like lemon. I also didn't add the rice to the full pot of soup, but instead added it to each dish before ladling the soup on top. I plan to freeze some of the leftovers and thought it would reheat better this way.
This soup is VERY lemony! It was good, but if I make it again I will omit the thinly sliced lemon.
Soup was bitter. It had no favor. I would not make it again. To much rice in the recipe.
Loved this recipe!
This was extremely too bitter for my tastes. I suggest using a quarter of the sliced lemon or maybe none at all.
This was pretty good, extremely lemony and a bit sour if you like that. I used orzo instead of rice, for speed of preparation. Kind of a refreshingly sour, bright taste. We didn't rave about it, but if I had lots of lemons on hand I would probably make it again.
After being sick for almost two month I decided to make this. I used preserved lemons instead and orzo. It was delish !!!!!!