Transfer thighs to a cutting board (shake rice that sticks back into pot). Let rest 5 minutes then cut chicken into small pieces.
Meanwhile let soup continue to simmer, covered, until rice is tender, about 8 to 12 minutes longer.
Remove soup from heat. Remove parmesan rind and bay leaves. Stir in chicken, parsley and lemon juice.
As soup rests it will thicken you can thin with remaining 1 cup chicken broth if desired. Serve with shredded parmesan cheese to taste.
THE RENOWNED KFC COLESLAW RECIPE
Crockpot Cream Cheese Salsa Chicken Tacos
Grandma’s Peach Cobbler Pie
SKINNY CHICKEN BROCCOLI CASSEROLE
I’m all about those hefty portions when I eat out. It’s awesome that I can have the same at home now!
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Dishwasher tablets can actually clean the oven
HOMEMADE ECLAIRS
These balls are so easy to make! We love handing them out as gifts to neighbors and friends!
