It has come to my attention that not everyone everywhere has had the pleasure of chicken lemon rice soup. It's a local favorite served at all the coneys, which are also local favorites. So in case you're interested, here's my recipe which I pretty much made up but it's a reasonable facsimile.
1. One rotisserie chicken, cut up
2. Some rice, however ever much you want or is left in the bottom of the bag.
3. 2 large cans of chicken broth unless you're Mrs. Mac in which case you can make it out of the chickens you raised from eggs. Not sure exactly how it's done, I think you squeeze them really hard.
4. 2 whole lemons
5. Flour to thicken if you want to.
Prepare rice per directions using one can of the chicken broth instead of water. When rice is cooked, add second can of broth and cut up chicken. Add zest of two lemons, juice of one. If you want it super lemony, add both. Add second can of broth and then water to top. Season with salt and pepper, thicken with flour and a little bit of cold water. Bring to boil, reduce to simmer, eat. Although it's not coney-approved, you can add some chopped spinach if you want.
And there you have it.
1. One rotisserie chicken, cut up
2. Some rice, however ever much you want or is left in the bottom of the bag.
3. 2 large cans of chicken broth unless you're Mrs. Mac in which case you can make it out of the chickens you raised from eggs. Not sure exactly how it's done, I think you squeeze them really hard.
4. 2 whole lemons
5. Flour to thicken if you want to.
Prepare rice per directions using one can of the chicken broth instead of water. When rice is cooked, add second can of broth and cut up chicken. Add zest of two lemons, juice of one. If you want it super lemony, add both. Add second can of broth and then water to top. Season with salt and pepper, thicken with flour and a little bit of cold water. Bring to boil, reduce to simmer, eat. Although it's not coney-approved, you can add some chopped spinach if you want.
And there you have it.
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