A decade ago, with little ones at her feet, Abby Glover spent her days in the greenhouse enjoying a simple season of life. She was a blogger who liked growing food and sharing home recipes. A certain Edible Bozeman editor in chief was a reader and fond of this soup, never forgetting how a single lemon can transform an entire recipe. Ten years later, the blog is gone but Glover stays busy as a family photographer in Bozeman, valuing homecooked meals even more, now with her (a lot taller) little ones gathered around.
SERVES 6–8
1 cup uncooked long-grain rice
1 large onion
4–6 stalks celery
2–3 medium carrots
1 tablespoon salted butter
1 tablespoon avocado oil
1 teaspoon salt
2 teaspoons pepper
2 cups shredded chicken
10 cups bone broth (see recipe here)
1 parsley bunch, chopped
1 large lemon
Prepare the rice according to instructions on the packaging and set aside.
While the rice is cooking, chop onion, celery, and carrots into bite-sized pieces.
Heat a 4-quart pot over medium heat and add butter and oil. Add onion, celery, carrots, salt, and pepper; then sauté for 5–7 minutes, until the onions are translucent and the carrots and celery are easily pierced with a fork. Stir occasionally to avoid burning.
Add chicken and bone broth. Bring to a boil and then immediately lower the heat. Partially cover and simmer on low for 45 minutes.
Before serving, add rice and 2–3 tablespoons of chopped fresh parsley. Squeeze in juice from half of the lemon. Slice the other half into smaller pieces for garnish. Serve with additional parsley if desired.
Pro tip: Use homemade bone broth and do not forget the lemon.
