Chicken Lemon Rice Soup
This Chicken Lemon Rice Soup is a light, comforting meal made with tender shredded chicken, vegetables, rice, fresh lemon juice, and herbs. It's a quick one-pot recipe that's perfect for busy weeknights, chilly days, or whenever you're craving a warm and nourishing bowl of soup.
Equipment
- Large Dutch oven or soup pot
- Wooden spoon
- Cutting board
- Chef's knife
- Measuring Cups
- Measuring spoons
- Citrus juicer
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 3 garlic cloves minced
- 8 cups chicken broth
- 1 cup uncooked long-grain white rice
- 3 cups cooked shredded chicken
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
- Lemon slices for garnish
Instructions
- Heat the olive oil in a large soup pot over medium heat.
- Add the diced onion, carrots, and celery. Cook for 5-6 minutes until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the chicken broth and stir well. Add the oregano, thyme, salt, and black pepper.
- Bring the soup to a gentle boil. Stir in the uncooked rice.
- Reduce the heat to medium-low and simmer for 18-20 minutes, or until the rice is tender.
- Add the shredded cooked chicken and cook for another 5 minutes until heated through.
- Remove the pot from the heat.
- Stir in the fresh lemon juice and lemon zest. Mix in the chopped parsley.
- Let the soup rest for 5 minutes before serving.
- Ladle into bowls and garnish with lemon slices and additional parsley if desired.
Notes
Nutrition Information (Per Serving)
- Calories: 315 kcal
- Protein: 28 g
- Carbohydrates: 24 g
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Cholesterol: 65 mg
- Sodium: 785 mg
- Potassium: 545 mg
- Fiber: 2 g
- Sugar: 4 g
- Vitamin A: 5400 IU
- Vitamin C: 16 mg
- Calcium: 48 mg
- Iron: 2 mg
