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!
A Kid-Friendly Delight: Eggs and Avocado Recipe for the Whole Family!
A casserole that will make your tongue swallow! Sweet, tasty and nutritious
No-Bake Orange Cream Cake Recipe
Former Presidents’ Health Reports: A Closer Look
OLD FASHIONED GOULASH
Earthquake Cake
I Visited My Father’s Grave and Saw a Tombstone with My Photo and Name Nearby — The Truth Left Me Speechless
My Long-Term Girlfriend Finally Introduced Me to Her Teen Son, Not Knowing That He Would Accidentally Expose Her Secret
Bread Dumplings
