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.
Lady brought this famous ‘8-Layer Casserole’ to a party. This dish stole the show!.
The Old-Fashioned Fudge Recipe Everyone Will Love
I’ve tried this recipe multiple times and can never get enough of the sauce
Double Crunch Honey Garlic Chicken Breasts
Creamy Zucchini Pasta: The Quick and Tasty Recipe for Spring!
This classic dish is a staple at all my family gatherings
How to clean the oven in 5 minutes: goodbye grease and dirt with the aluminum trick
When our grandparents were using this item, it was very common.
Russian Napoleon Cake – Puff Pastry Cake
