She’s been making it for years!
Soup season is nearly upon us, and if you are looking for a healthy, comforting soup recipe to add to your repertoire, Jennifer Garner can help.
The mom of three and co-founder of an organic baby food company shared one of her favorite soup recipes on her Instagram page. The dish — Roast Lemon Chicken and Rice Soup — already has us drooling.
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Swipe to see! I’ve been making this @marthastewart recipe for years—the roast lemon chicken alone is enough to make you sing! 🎶 You can dress it up (homemade stock) or make it in a hurry (broth from a box—don’t tell @inagarten!), whatever you do, this recipe is a sure thing. . . . Martha Stewart’s Roast Lemon Chicken Soup Ingredients: 2 lemons, thinly sliced 6 small shallots, peeled and quartered lengthwise 1 whole 4 pound chicken (backbone and giblets removed) 2 tablespoons plus 1 teaspoon extra virgin olive oil, divided Salt Pepper 6 cups chicken stock . . . 1. Preheat the oven to 425 degrees. 2. Rub chicken with 1 tablespoon oil and season with 1 tablespoon salt and 1/2 teaspoon pepper. 3. Brush 1 tablespoon oil in the center of a rimmed baking sheet slightly larger than the size of the chicken. Slice lemons thinly and lay half of them out in a single layer on the oil. 4. Place chicken, skin side up, on the lemons. Beginning at the neck end of the breast, carefully loosen skin from flesh of breast and thighs with your fingers. Slide the remaining lemon slices under skin in a single layer. (This isn’t as scary as it sounds, go for it!) 5. Roast chicken for 20 minutes. Toss shallots with remaining teaspoon oil and scatter around chicken. Continue to roast chicken until a thermometer inserted into the thickest part of the breast reaches 165 degrees — appx. 25 to 30 minutes more. 6. Transfer chicken to a carving board and let chicken cool completely. Remove and discard skin, lemon under skin and bones. 7. Shred meat into bite-size pieces. Mix shredded meat with the pan juices, roasted lemons and shallots from the baking sheet into a bowl. (feel free to stop here, you can’t do better than this concoction) 8. Bring chicken stock to a simmer in a large saucepan over medium-high heat. Stir in chicken, lemons, shallots and pan juices, and simmer 1 minute. Remove from heat and season with salt and pepper. 9. Divide soup among 4 to 6 bowls. Add rice (brown is perfect) if you so desire! 🙋🏻♀️ 10. YUM.
As you can see, this is a recipe from Martha Stewart. Garner swears by it and says she has been making it for years. And, like many busy parents, Garner has made the recipe even easier with shortcuts such as using broth made from a box instead of making your own from scratch.
The recipe comes together with just a few simple ingredients: Chicken, chicken broth, lemon, shallots and brown rice. The beauty of this basic recipe is that you can doctor it to your family’s specific tastes — for example, by adding favorite veggies such as carrots, celery or peas, or by increasing or decreasing the amount of lemon if your family wants less of that citrus zing. There are so many ways to be inventive with chicken soup, and this recipe is an amazing base for that creativity.
Opt for whole-wheat noodles to keep this dish healthy and hearty. You could try noodles that come in fun shapes, such as Pastabilities Organic Kids Dinosaur Pasta or Kraft Pasta Shapes’ letters and numbers.
Here’s one more way to make it even easier to get this Roast Lemon Chicken Soup on the table: Use a rotisserie chicken instead of roasting a whole chicken yourself at home. Just shred the chicken and toss into your soup pot, then follow the rest of the steps. Serve with crunchy whole-wheat rolls and a fresh green salad. And there you have it: A delicious, comforting chicken soup dinner that will warm your body and soul.