Chef Roy St. Pierre of That Deli in Lake Mary visited the Good Day Orlando studio and demonstrated his recipe for lemon chicken and broccoli with brown and wild rice soup.
For more information on That Deli, call 321-363-1394 or visit their website.
3 quarts water
1 whole roasted chicken/de-boned and shredded
1 medium Spanish onion/chopped
1 whole lemon/cut in half
3 stalks celery/medium chopped
1 tbl vegetable oil
2 oz chicken base
1 medium summer squash/diced small
1 small head of broccoli/chopped
1 1/2 tbl salt and pepper mix
1/2 tbl granulated onion
1/2 tbl old bay seasoning
1 tsp dried dill
1 tsp celery seed
2 bay leaves
small bunch fresh cilantro/finely chopped
3 dashes of lemon juice
2 cups cooked brown and wild rice
Sweat onions, celery and cilantro w/oil in bottom of pan
Add in all spices, chicken base and chicken drippings
Cut lemon in half, de-seed and squeeze into stock - throw into pot
Optional - add large chicken bones to stock and boil for 30 min.
Remove bones and lemon
Add broccoli and summer squash
Cook until tender (10 min)
Add chicken and simmer for 20 min.
Pour hot soup over rice mixture and enjoy.