Chicken soup with parmesan, rice, peas and lemon recipe

A soothing soup with rich veggie flavours and a touch of fragrant parsley.

Serves: 8

Ingredients

100 g (½ cup) long grain white rice

2 tablespoons butter

1 leek, halved and thickly sliced

3 celery stalks, diced

175 g (1 cup) cooked, shredded chicken

1.5 litres (6 cups) whole chicken broth

130 g (1 cup) fresh or frozen shelled green peas

Juice and grated zest of 1 lemon

1 small bunch flat-leaf (Italian) parsley, roughly chopped

Finely ground sea salt

Freshly ground black pepper

Method

1. Finely grate the Parmesan cheese, reserving the rind. Pour the rice into a fine-mesh sieve and rinse under cold water until the water runs clear. Set the sieve holding the rice over a bowl, so that it continues to drain while you prepare the other ingredients.

2. Melt the butter in a heavy stockpot over a medium-high heat. When it starts to foam, add the rice to the pot and sauté in the hot fat until the tips of the grains become translucent, about 2 minutes. Add the sliced leek and chopped celery to the pot, stirring continuously until the vegetables soften, about 3 minutes. Stir in the cooked chicken and cook for a further 2 minutes.

3. Pour the broth into the stockpot, then drop in the Parmesan rind. Bring to a simmer, then reduce the heat to medium. If you’re using fresh peas, add them to the pot after the rice has been cooking for 10 minutes. Continue to simmer the soup, covered, until the rice and fresh peas are tender, about 10 minutes. If you’re using frozen peas, simply cook the rice until tender – about 15–20 minutes – then stir the frozen peas into the soup. Simmer for a further 5 minutes, until the peas are warmed through.

4. Turn off the heat. Using a pair of tongs, remove the Parmesan rind and discard. Pour the lemon juice through a fine-mesh strainer to remove any pips and add to the soup. Sprinkle in the parsley and lemon zest. Season to taste with salt and pepper. Ladle the soup into bowls and top with grated Parmesan cheese just before serving.

Take it to the next level and make your own whole chicken broth.

Recipe from Broth & Stock by Jennifer McGruther, published by Hardie Grant Books. RRP $35, available in stores nationally.

Recommended reading - Gluten guide

Guides

Gluten – the good and the bad

What actually is gluten and coeliac disease? Professor David Cameron-Smith dishes up the facts

Read more
Guides

Am I gluten intolerant?

Think you might have a problem with gluten? Take these steps for a diagnosis of your symptoms.

Read more
Guides

The best gluten free eateries

A state-by-state guide to the most delicious gluten-free goodies.

Read more
Guides

Gluten: facts and figures

10 things you might not know about gluten

Read more
Guides

10 hidden sources of gluten

It's not just breads, pastas and pastries. Gluten can lurk in some surprising places.

Read more
Guides

5 myths about gluten free eating

A dietitian busts some popular food myths around gluten free diets, weight loss and coeliac disease.

Read more
Guides

Gluten free school lunch ideas

Think outside the box for gluten free lunches that are colourful, fun and delicious.

Read more
Guides

Easy gluten swaps

A gluten-free diet doesn't have to be dull. Here are some easy swaps for your favourite foods.

Read more
Guides

6 tips for a gluten free pantry

From a separate chopping board to being a label sleuth, here's how to keep your kitchen gluten free.

Read more
Recipes

Spiced tofu and beetroot salad recipe

The gluten free, vegan spiced tofu in this dish is packed with intense flavours.

Read more
Recipes

Pumpkin and pea risotto recipe

Nothing says comfort like a creamy risotto – and this one is as light as it is tasty

Read more
Recipes

Goji nut bar recipe

Full of the antioxidant goodness of goji berries, these snack bars are a delicious winner

Read more

For full functionality of this site it is necessary to enable JavaScript. Here are instructions on how to enable JavaScript in your web browser.