The soup is spring, not the chicken!
Well, it might be a spring chicken. I don’t know. But the season is spring, so the soup is spring. But not the rice. The rice is normal. All-year rice.
Let’s have some soup!
Guess who came up with the idea for this springy soup? My little female busted-nose Rocky Balboa. This is alllll her.
(Oh, so the nose. Nat fell off the toilet and hit her frickin’ nose on the corner of the stool. We saw a doc yesterday, and they said it didn’t look jank enough for a scan, and just to let it heal on its own. WHICH IS GOING TO TAKE A CENTURY. The end.)
We do have a shortcut here, with the rotis. But I don’t think you’ll hate it. This soup is basically a springy version of chicken and rice soup, with a happy heap of baby arugula and spring peas. And lemon! Don’t ever quit the lemon.
Super simple start – just sauté those onions, garlic, carrots and oregano, man.
This is why a comma is important. I could have typed oregano man. WHO IS OREGANO MAN? A super hero? An herb dealer? We’ll never know.
Pour in allll the stock (like 10 cups, seriously. no seriously.), bring to a BAWL, then add the rice. While the rice is cooking, shred up that ’tis.
My mom is going to text me, “Hey, hon! What’s a ’tis? Is that a typo?”
A ’tis. A rotis. Rotisserie. Rotisserie chicken.
Then you pretty much just throw everything into the pot with all your might, and let it warm up a few. The rice is tender, the greens will wilt and pop, the chicken will nestle in. It’s all so good right now.
Taste it and add a goooooooood pinch of salt, along with the juice from a lemon. A lot of lemon! This WAKES THAT MOTHER UP.
You can also throw in a handful of torn parsley for pow and pretty. That’s never a bad idea.
And serve her up! Garnish with a mountain of freshly grated parm, because you make good decisions in your life. Extra lemon wedges, because duh.
Maybe some crusty bread? It’s chilly outside. Bread = so much yes.
Make this today and you’ll eat for 45 days.