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.
I take herring, lavash and prepare an incredibly tasty roll for just a few cents! The first thing that will fly on the holiday table (tasty and simple)
Cherry Dump Cake
Healthy Apple-Carrot Oat Pancakes (Flourless & Sugar-Free)
TEX-MEX MEATLOAF
We’re hooked! This will be the third time we’re making this dish this week
A crowd favorite! Love serving this for large crowds!
Neighbors Installed a Camera Aimed at My Garden – I Taught Them a Savage Lesson Without Going to Court
Hamburger Potato Casserole
How about we give our TROOPS a RAISE instead of spending on student loan forgiveness!
