Lemony Chicken and Rice Soup

Servings: six

Ingredients

1½ lb chicken thighs
2 tablespoons olive oil
½ cup flour substitute
½ teaspoon kosher salt
¼ teaspoon fresh ground pepper
4 scallions, thinly sliced (white and pale green parts only) and rinsed
½ cup basmati rice
2 lemons zest and juice
½ cup fresh dill, chopped
1½ quarts low sodium chicken broth
2 bay leaves

Directions

In a large shallow pan, toss the flour substitute with the salt and pepper.  Dredge the chicken pieces in the flour, shaking off the excess.

In a large skillet, heat the oil over medium high heat.  Add the chicken and brown on each side.  Place the chicken on a plate and loosely cover with foil to keep warm.

Add the green onion to the pan and sauté until soft, about 4 minutes.  Add the rice, lemon zest and juice, and dill.  Sauté for 1-2 minutes.  Add the broth, bay leaves and chicken.  Bring to a soft boil, reduce temperature to low and simmer for 30 minutes.

Remove the chicken for the pot and set aside until cool enough to handle.   Remove the skin and bone.  Shred the chicken meat and return to it to the pot.  Stir until combined and serve.

Note

Substitute white bleached flour with this healthier alternative:  Two parts oat flour, two parts rice flour, one part buckwheat.  Mix flours in advance and store at room temperature in an airtight container.