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.
Advertisement:
Thanks for your SHARES!
Amish Cinnamon Bread Recipe
Arabic Cake Recipe
Lemon Curd Pound Cake: A Timeless Treat from Grandma’s Kitchen
Carne Guisada with floor tortillas
Everyone in the family loved this! 3 days later, they are still talking about it!
Zucchini with Oatmeal Tastes Better Than Meat! Healthy and Incredibly Delicious!
Farewell, household cockroaches and roaches: Say goodbye to them with this foolproof remedy.
Boneless skinless chicken breast
Baked BBQ Baby Back Ribs