Lemony Chicken Rice Soup with Herb Gremolata

Ingredients

• 4 tablespoons butter, divided
• 1-1/4 pounds skinless, boneless chicken breasts, cut into1/2 inch cubes
• 3/4 cup diced celery
• 1 cup chopped onion
• 1-1/2 cups shredded carrots
• 1-1/2 cups sliced mushrooms
• 3 tablespoons all-purpose flour
• 4 14 1/2 ounce cans fat free reduced sodium chicken broth
• 1 5.9 ounce package RICE-A-RONI® Chicken and Garlic
• 2 cups half and half
• 1/3 cup fresh lemon juice

Preparation Steps

1. Melt 2 tablespoons butter in a large heavy Dutch oven or stock pot. Add the chicken cubes and cook over medium heat just until chicken is no longer pink. Remove to a bowl and set aside. Add the remaining butter to the pan and saute the celery and onions over medium heat until soft and translucent, but do not let them brown. Add the carrots and mushrooms and cook for another minute or two, until the mushrooms begin to give up their liquid.
2. Stir in the flour and cook, stirring gently, for another two to three minutes, but do not let the mixture brown. Add the broth, and the rice, pasta and seasonings from the Rice-A-Roni package. Bring to a boil, stirring gently, and reduce heat to medium-low, simmering, uncovered, until rice is tender, about 15 minutes.
3. While soup is simmering, combine the herbs, garlic,lemon zest and pepper in a small bowl, mixing until well-distributed.
4. When the rice is tender, remove the soup from the heat and stir in the half and half and the chicken. Return to medium heat and cook, stirring gently, just until soup is heated through, but do not boil. Stir in the lemon juice and heat for another minute or two, but do not allow soup to boil.
5. Ladle into serving bowls and garnish with about a teaspoon of gremolata in the center of each bowl.

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