Flavor-FULL Chicken & Rice Soup

This soup is simultaneously cozy and fresh. vomFASS Calamansi Balsam vinegar adds brightness, as does the lively mix of parsley, lemon, garlic and celery leaves strewn on top.

Ingredients: (Serves 6-8)
1 Tbsp vomFASS Garlic Herb oil 
1 medium onion, diced 
1 clove garlic, minced 
4 celery stalks, leaves reserved, and stalks thinly sliced 
8 cups chicken broth 
1 lb boneless, skinless chicken thighs 
¾ cup jasmine rice (unrinsed) 
Salt and Pepper, to taste 
½ cup fresh parsley leaves 
1 tsp fresh lemon zest 
1-2 Tbsp vomFASS Calamansi Balsam (divided)  
1-2 Tbsp vomFASS Herbes de Provence Extra Virgin Olive Oil
Lemon wheels, for garnish

Directions
In a large Dutch oven or pot, sauté the onion, garlic and celery stalks in Garlic Herb oil until soft. 
Add the broth, chicken thighs and rice. 
Season lightly with salt. (Some broths have more salt than others, so start easy.) 
Bring to a simmer over medium-high heat, then reduce heat and simmer until the chicken is cooked through and the rice starts to break down and lose its shape, 20 to 30 minutes. 
Meanwhile, finely chop together the parsley leaves, lemon zest and up to ½ cup celery leaves. 
Transfer to a small bowl, add 2 teaspoons Calamansi Balsam into the bowl, season with salt and stir to combine. 
Using tongs, remove the chicken from the pot and transfer to a medium bowl. 
Using two forks, shred the chicken into pieces, then stir it back into the soup. 
Remove from heat, and season to taste with salt and pepper 
Stir in the Calamansi Balsam a little at a time until the soup is bright but still tastes like chicken. (You may not use the full amount) 
Divide the soup among bowls and top with the parsley/calamansi mixture. 
Garnish with lemon wheel and drizzle with ½ tsp vomFASS Herbes de Provence Extra Virgin Olive Oil just before serving.

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