This warming soup, inspired by Sage Mountain Farm's recipe, takes full advantage of San Diego's winter bounty. This is a flexible recipe, so feel free to increase the veggies and substitute what you have in your CSA box for any ingredients you don't have on hand. To make it vegan, simply omit the chicken and cheese and start with a vegetable broth as your base.
1. Boil chicken in a large pot of water (about 8-10 cups) with chopped carrots, celery, onion, tomato, tomatillos, garlic, ginger, and herbs for one hour.
2. If using bone-in chicken, remove chicken from broth, shred and discard bones, then add shredded chicken back to the pot. Dice remaining vegetables and apples and add them to your pot. Cover and simmer for an additional 45 minutes, adding more water as needed.
3. Add 1/3 cup long-grain brown rice to pot and cover. Simmer for another 15-30 minutes, or until rice is tender. Remove from heat.
4. Season with freshly ground salt and black pepper, to taste. Finish with a generous squeeze of lemon juice and a sprinkle of freshly grated Parmesan cheese, if you like.