Description
This hearty Lemon Chicken and Rice Soup boasts a blend of vibrant flavors from fresh veggies, herbs, and tender chicken. It’s an ideal option for busy weeknights or a comforting meal to share with loved ones.
Ingredients
Scale
- 1 tablespoon extra virgin olive oil
- 1 small onion, diced
- 2 medium carrots, diced
- 1 large celery stalk, diced
- 3 cloves garlic, minced
- 6 cups low sodium chicken broth
- 2 bay leaves
- ½ cup long grain white rice, rinsed and drained
- 1 ½ cups cooked shredded chicken
- 1 tablespoon fresh parsley, chopped
- juice of ½ lemon, plus lemon wedges for serving
- sea salt and pepper, to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add diced onion, carrots, and celery; cook until onions are translucent, about 5-6 minutes.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth, bay leaves, and add rice; bring to a boil before reducing to a simmer.
- Simmer for 15-20 minutes, stirring occasionally until rice is tender.
- Remove and discard bay leaves; add shredded chicken and parsley, cooking for an additional 2 minutes.
- Take off heat, mix in lemon juice, and season with salt and pepper to taste.
- Serve warm with lemon wedges.
Notes
For added flavor, consider using homemade chicken broth.
You can substitute brown rice for extra nutritional benefits; however, cooking time will vary.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 50mg