Chicken and Rice Soup to Chase the Colds and Coughs Away!

We knew it was coming and here it is - our first proper winter snow storm of 2012.  We've done well really - but now it's winter's iron grip accompanied with ensuing colds and coughs.  Nevermind Tylenol, chicken soup is this mama's choice of medicine. A hearty squeeze of lemon juice just before serving not only gives a boost of vitamin C, it bolsters up the soup no end.  This makes a HUGE amount so scale back on the ingredients unless you have a large, sick family to feed, alternatively you could always freeze some for future emergencies.  If you don't have or don't like some the of the veggies listed change them to your preference, I have a bit of a penchant for parsnips myself.

Ingredients.

A large roast chicken
4 carrots
4 celery sticks
2 leeks
2 onions
olive oil
salt and pepper
fresh rosemary and thyme
40-48oz organic chicken stock
2 cups white basmati rice
baby spinach
Fresh lemon

Cook the rice seperately and set aside.

In the biggest Dutch oven or saucepan you can find, heat the olive oil and saute the onions, carrots, celery, leeks and fresh herbs for approx 10-15 minutes.

Add the chicken stock, bring to the boil and turn down to a simmer.
Partially cover and simmer until the veggies are soft but not mushy. This won't take long, 5 - 10 minutes.

Meanwhile cut, tear or pull the meat off the roast chicken.  When the veggies are cooked, remove from the heat and add the chicken, rice and baby spinach which will wilt from the heat and be delicious.


Just before serving check the seasonings and add a big squeeze of lemon juice and a sprinkling of fresh thyme if desired. 

Guaranteed to bring you back from the brink of any nasty cold.