Remove all the skin from the chicken thighs and discard. Place the chicken thighs in a large pot along with the water, onion, carrot, celery, bay leaf, and 1 tsp salt and bring to a boil over high heat.
When it begins boiling reduce the heat to low and simmer for 45 minutes.
Transfer the chicken thighs to a plate and set aside. Pour the remaining contents of the pot into a colander over a large container and strain reserving the liquid. Pour the strained liquid back into the pot and discard the vegetables.
Add the lemon juice and rice to the pot and bring to a boil over medium-high heat.
Reduce the heat to medium-low and cover the pot. Simmer over low heat, stirring occasionally, until rice is tender, 15 to 20 minutes.
Remove the meat from the chicken and discard any bones or leftover skin and fat. Finely chop the chicken meat and set aside.
Mix the yogurt in a bowl along with 1/4 cup of the soup broth until well combined. Slowly pour the yogurt mixture into the pot while stirring.
Stir in the chopped chicken and basil and cook until heated through, about 5 minutes. Season the soup with additional salt & pepper to taste.
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