Preserved Lemon Chicken Soup with Rosemary
Servings 4 generous servings
Ingredients
for the preserved lemon rosemary sauce
- 5 wedges preserved lemons about 1" each (remove any seeds in the pulp)
- 4 cloves garlic roughly chopped
- 2 large fresh rosemary stems leaves only
- 3 tablespoons extra virgin olive oil
for the soup
- 1 tablespoon olive oil
- 1/2 medium onion diced
- 2 ribs of celery diced
- 1 large carrot diced
- 1 tablespoon all-purpose flour
- 3 cups chicken broth
- 1 cup canned coconut milk well-shaken
- 12 ounces rotini
- 6 - 8 ounces cooked chicken chopped (leftover roasted or rotisserie is nice)
- Kosher salt and freshly ground black pepper
- 1 tablespoon minced flat-leaf parsley for garnish
Instructions
make the preserved lemon rosemary sauce
- In a blender, puree the preserved lemons, garlic, rosemary, and olive oil until smooth. If the mixture is too thick to blend thoroughly, add a little bit of the chicken broth.
prepare the soup
- Heat the olive oil in a 4 to 5 quart Dutch oven or stock pot over medium heat, until the oil shimmers. Add the onions, celery, and carrots to the pot and saute until soft, 8 to 10 minutes.
- Sprinkle the flour over the vegetables and stir to coat, cooking until the flour disappears into the vegetables (2 to 3 minutes). Pour in the preserved lemon rosemary sauce and mix into the vegetables. The sauce should become fragrant quickly.
- Increase heat to medium-high, add the chicken broth and coconut milk, and bring the soup to a gentle boil. Reduce heat to maintain a bare simmer, and cook for 10-15 minutes. Taste, and add salt and pepper as needed.
- While the soup simmers, bring a medium pot of salted water to a boil, and cook the rotini for 8 minutes. Drain, and add to the soup, along with the cooked chicken. Let the soup rest on low to heat evenly through. Garnish with parsley, and serve.