Even though citrus peaks in mid-winter, lemon, to me, is a springtime ingredient. I love including the bright, sunny flavor in everything from muffins to cakes, scones, pasta and now in this light, lemony chicken soup. Made with fresh, spring vegetables, rotisserie chicken, and a simple lemony broth, this lovely soup is served over a healthy helping of Hodgson Mill Pearled Sorghum. It’s simply delicious.
Cooking the sorghum separately ensures that the grains are tender without turning the vegetables into mush. Ladling the hot soup over the grains makes for a pretty presentation and allows the ratio of grains-to-soup to be customized. For me, the more sorghum, the better.
Zucchini, peas, carrots, leeks, garlic and basil make up the springtime vegetable ensemble. I like adding shredded rotisserie chicken to the soup, but a vegetarian version would also be quite tasty.
Simple Lemony Chicken Soup with Sorghum is a welcome meal any time of year, but especially in the spring and early summer. Chock-full of vegetables, chicken and wholesome, whole grain Hodgson Mill Pearled Sorghum, this light, lemony soup is sure to please. Enjoy!
- 1 cup Hodgson Mill Gluten Free Pearled Sorghum
- 2 1/4 cups water
- 2 Tbsp. unsalted butter
- 1 Tbsp. olive oil
- 1/2 cup leek quartered, thoroughly rinsed and white part thinly sliced
- 1/2 cup carrots diced
- 2 cloves garlic minced
- 1 tsp. herbs de Provence
- 4 cups chicken broth hot
- 1 cup peas fresh or frozen
- 1 cup baby zucchini diced
- 2 1/2 cups cooked rotisserie chicken shredded
- 2 tsp. lemon zest
- 2 Tbsp. fresh lemon juice
- 1/4 cup fresh basil chopped
- salt and pepper to taste
In a medium saucepot, combine the sorghum with the water and bring to a boil. Cover, reduce the heat and simmer until the water has been absorbed and the sorghum is tender, about 25-30 minutes. Set aside.
In a large soup pot, heat the butter and oil over medium heat and sauté the leek and carrots for five minutes or until the carrots are crisp-tender, and the leeks are becoming transparent. Add the garlic and sauté for another minute. Add the herbs de Provence and hot chicken broth, and bring to a simmer. Turn off the heat and add the peas, zucchini, chicken, lemon zest and juice. Cover and allow the vegetables to become slightly cooked and crisp-tender, about four minutes. Add salt and pepper to taste.
Place helpings of sorghum in individual bowls (1/4 cup or more of sorghum) and ladle some of the soup over top. Add a sprinkle of fresh basil to each bowl and serve immediately.
Adapted from thecozyapron.com
You can find Simple Lemony Chicken Soup with Sorghum and other recipes from Hodgson Mill by visiting the Recipes page.