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A light tan pottery bowl contains a soup that is similar in color to the bowl and is flecked with small rounds of carrot and squares of cabbage. A white linen napkin embrowderied wiht bluebonnets is on the side and a tall clay drinking vessel is shown at the top right corner.
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Lemon Rice Soup

Tiny bits of chicken make this soup decadent and a favorite for children. It is full of mild vegetables that contain a range of phytochemicals. The lemon wedges will be mother's treat and bolster her body that needs extra phytochemicals before or after making a child. A woman's body is more sensitive and goes through a great deal more changes than a mans, as such it needs greater nourishment.
Prep Time17 minutes
Cook Time30 minutes
Total Active Time20 minutes
Course: Soup
Cuisine: Greek
Servings: 4 large bowls

Equipment

  • 1 chef knife
  • 1 4-5 quart stainless steel pot
  • 1 wooden cutting board

Ingredients

  • 1 medium white onion
  • 1/8 c coconut oil
  • 1 c chopped celery
  • 2 smashed garlic cloves
  • 1/2 c thin sliced carrot rounds
  • 4 quarts of water more may be added for a thinner soup
  • 2 T white arborio rice
  • 2 lemon quarters
  • 2-3 chicken wings plus 1-2 chicken backs total of 4-5 small bony pieces of raw chicken
  • 1 small diced zucchini
  • Scant cup diced cabbage cut into small squares
  • 1 t herbs de Provence or substitute thyme and oregano
  • 1/2 t salt

Instructions

  • Place your chicken in filtered water to defrost if it is still frozen or partially frozen. It is best to remove it from the packaging and place it in a bowl of water instead of using your sink to prevent cross contamination. This also serves to wash the chicken. Discard the water by carefully pouring down the drain with an effort to not get the liquid on other dishes in the sink. Set the chicken bowl aside to wash it without washing above other dishes in the sink. Be sure and use soap or bleach and water solution on any drips on the counter. Raw chicken contains a large quantity of health damaging bacteria.
  • Saute onion in coconut oil on medium high heat, stirring frequently
  • When the onion begins to be translucent, but before brown, add the celery. You want the celery and onion to be slightly caramelized, on the edges to add flavor. Your goal is to make this soup quickly so you want to keep the heat on medium and stir frequently.
  • Before the celery has browned, add the carrots and garlic. You should be chopping as you cook.
  • As soon as the onion starts to look brown on the edges, add in 4 quarts of water and the chicken.
  • Wash hands bring pot to a simmer while you chop the other ingredients.
  • Add zucchini
  • Add cabbage
  • Add herbs and salt last 5 minutes of cooking

Notes

If you can, use an organic lemon or wash your lemons for thirty minutes in a vinegar and baking soda solution with a water base—just put the lemons in a bowl, add a few splashes of vinegar, and a good sprinkle of baking soda. This oxygenation reaction removes pesticides, dirt, and bacteria. This is especially important if your lemon is not organic.