Recipe courtesy of Amy Stevenson for Food Network Kitchen

Turn Off the Stove Chicken Soup

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  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 6 to 8 servings
Time--not wasted gas or energy--is the workhorse behind this soup. Simply sauté a handful of flavorful ingredients, add stock, bring to a boil, slap on the lid and turn off the heat. Walk away and when you come back, open the pot to a soup that tastes like it took hours to prepare. While optional, the Parmesan rind melts into the soup and adds a rich umami flavor. Make sure the lid is on tight though, as the rice will cook more slowly if steam is escaping.



  1. Heat the olive oil in a medium Dutch oven over medium heat. Add the carrots, celery and leeks and cook until the leeks begin to wilt, about 2 minutes. Add the chicken, rice and garlic and stir to coat the rice in the olive oil. Cook to toast the rice lightly, about 1 minute. Add the broth, lemon peel, bay leaves and Parmesan rind, if using. Season with 1 1/2 teaspoons salt and several grinds of pepper. Bring to a boil and cook for 2 minutes. Cover the pot tightly and turn off the heat. Let sit for 18 minutes without peeking.
  2. Uncover and discard the lemon peel, bay leaves and Parmesan rind, if added. Stir in the lemon juice, parsley and dill. Season with salt, if needed. Serve the soup, passing grated Parmesan at the table.