5wedges preserved lemonsabout 1" each (remove any seeds in the pulp)
2large fresh rosemary stemsleaves only
3tablespoonsextra virgin olive oil
for the soup
2ribs of celerydiced
1cupcanned coconut milkwell-shaken
6 - 8ouncescooked chickenchopped (leftover roasted or rotisserie is nice)
Kosher salt and freshly ground black pepper
1tablespoonminced flat-leaf parsleyfor garnish
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.
Preserved Lemon Chicken Soup with Rosemary was originally published on https://soupaddict.com/preserved-lemon-chicken-soup/