Recipe courtesy of Emeril Lagasse
2 hr
10 min
1 hr 50 min
6 servings

Nutrition Info



Combine the chicken, celery, onion, garlic, parsley, lemon zest, mint sprigs, red pepper flakes and water or broth in a large saucepan. Bring to a boil and skim off any foam. Reduce the heat to medium low and simmer, skimming as needed, 45 minutes, or until the chicken is tender.

Strain the stock through a fine sieve into a large bowl. Transfer the chicken to a plate to cool and discard the vegetable mixture. Return the stock to the saucepan over medium-low heat and simmer until it is slightly reduced and flavorful, about 30 minutes. Add the rice and simmer until tender, about 20 more minutes.

When the chicken is cool enough to handle, remove the skin, then remove the meat from the bones and tear it into bite-size pieces. Add to the stock and cook 3 to 4 minutes. Add the lemon juice, chopped mint, and salt and cayenne pepper to taste; cook 2 to 3 more minutes.

Photograph by Yunhee Kim


Lemon and Oregano Chicken

Recipe courtesy of Nancy Fuller

Chicken Tortilla Soup

Recipe courtesy of Danny Boome

Chicken Noodle Soup

Recipe courtesy of Ina Garten

Carrot Fries with Lemon-Mint Dip

Recipe courtesy of Giada De Laurentiis

Chicken Noodle Soup

Recipe courtesy of Alton Brown

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Slow Cooker Mexican Chicken Soup

Recipe courtesy of Ree Drummond

Lemon Pepper Chicken Tenders

Recipe courtesy of Rachael Ray

Chicken Noodle Soup

Recipe courtesy of Anne Burrell

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking