Description
A refreshing and nourishing Lemon Chicken and Rice Soup that combines tender chicken, rice, and vibrant lemon flavors.
Ingredients
- 3 cups cooked chicken, shredded
- 1 cup long-grain white rice
- 8 cups chicken broth
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened.
- Stir in the minced garlic, dried thyme, oregano, black pepper, and salt. Cook for an additional 1-2 minutes until fragrant.
- Pour in the chicken broth and bring the mixture to a boil.
- Add the rice and shredded chicken to the pot. Reduce the heat to low and cover. Simmer for about 15-20 minutes, or until the rice is tender.
- Stir in the fresh lemon juice and lemon zest. Adjust seasoning if necessary.
- Serve hot, garnished with chopped fresh parsley.
Notes
- For a creamier soup, stir in 1/2 cup of heavy cream just before serving.
- You can substitute quinoa for rice for a gluten-free option. Adjust cooking time as needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 1g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg