Yield: 6 servings.
Meat from 1 roasted chicken, chopped (approximately 2 cups)
1 tablespoon olive oil
1 small onion, chopped
1 stalk celery, chopped
½ teaspoon salt
1 cup basmati rice
8 ounces baby bella mushrooms, coarsely chopped
4 sprigs fresh thyme
6 cups chicken broth
3 tablespoons freshly squeezed lemon juice
1 teaspoon freshly ground black pepper
¼ cup fresh parsley, chopped
Heat the oil in a soup pot or Dutch oven over medium-high heat. Add the chopped onion, celery, and ½ teaspoon salt. Cook for 5 minutes or just until the celery is tender and the onion is translucent.
Add the rice, mushrooms, thyme sprigs, and chicken broth to the pot and bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes or until the rice is cooked through. Remove the thyme and discard.
Add the chopped chicken, and lemon juice to the pot. Season with pepper and additional salt as needed. As soup thickens, add water to desired consistency.
Stir in the parsley and cook for a couple more minutes before serving.
In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
