SOUPER SATURDAY

I found this recipe in the current issue of FOOD NETWORK MAGAZINE. It is so hearty and full of yummy ingredients that it would stand alone as a meal.

CHICKEN RICE SOUP
4 cups low sodium chicken broth
3 stalks celery, cut into 1/2 inch pieces
5 carrots, cut into 1/2 inch pieces
1 1/4 lb. skinless, boneless chicken breasts
Kosher salt and freshly ground pepper
1/2 c. white rice
1 tbsp. tomato paste
3 plum tomatoes, finely chopped
1 c. frozen peas
1/3 c. heavy cream
1/2 c. finely chopped fresh parsley
1 tbsp. fresh lemon juice
Combine the chicken broth, celery and all but 1/2 c.carrots in a large pot. Cover and bring to a simmer over medium-high heat. Reduce the heat to medium-low and add the chicken, 3/4 tsp. salt and pepper to taste. Cover and gently simmer, flipping the chicken once, until just cooked through, about 18 minutes. Remove the chicken to a cutting board; let cool slightly. Reserve the broth.
Meanwhile combine 4 cups water, the rice, tomato paste, 1 chopped tomato and the remaining 1/2 c. carrots in a saucepan. Cover and bring to a boil, then reduce the heat to low; simmer, covered, until the rice and carrots are tender, 15 minutes.
Puree the rice mixture in a blender until smooth; whisk into the pot with the broth mixture. Add the peas, heavy cream and the remaining 2 chopped tomatoes. Bring to a simmer.
Shred the chicken and return it to the soup. Stir in the parsley and lemon juice, thin with water if needed. Season with salt and pepper.