Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons olive oil
  • 1 large onion, (diced)
  • 4 large cloves garlic, (minced)
  • 6 carrots, (diced )
  • 4 stalks celery, (diced )
  • 1/2 salt
  • black pepper
  • 2 teaspoons Italian seasoning
  • 2 tablespoons all-purpose flour
  • 8 cups low sodium chicken broth
  • 2 tablespoons chicken flavor Better Than Bouillon
  • 1/2 cup fresh lemon juice
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • 1 (2-3 inch) Parmesan cheese rind
  • 1/2 cup rice
  • 1 cup Parmesan, (grated)
  • 2 cups rotisserie chicken, (shredded)

Instruction

  • Add oil to a large pot heating over medium heat. Saute onion, garlic, carrots, celery, 1/2 teaspoon salt, black pepper, and Italian seasoning until onion is translucent.
  • Sprinkle flour over vegetables and cook, stirring constantly, for 1 minute.
  • Remove pot from the heat and slowly whisk in chicken stock until smooth.
  • Stir in Better Than Bouillon, lemon juice, bay leaf, rosemary sprig, and Parmesan rind and bring to a boil over medium-high heat. Immediately reduce heat and simmer 30 minutes. Remove the bay leaf and Parmesan rind and discard.
  • Bring the soup back to a high simmer and add the rice and Parmesan cook until it's tender about 15-20 minutes. Add the chicken is heated through, about 5-8 minutes.
  • Adjust seasoning, ladle into individual bowls and sprinkle with parsley. Serve, passing extra Parmesan.