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.
Fruity tapioca jelly drink,
Indulge in this delightful summer salad that remains fresh in your refrigerator for up to 2 months.
Carrot Cake Roll with Cream Cheese Frosting Filling 😍
Add a spoonful to the water and water the peace lily. New leaves will appear quickly
Southern Fried Salmon Patties
Cinna-bun Cake in the oven
