Lemon Chicken And Rice Soup Recipe
Lemon chicken and rice soup is easy and requires minimal preparation. This comforting chicken soup has such bright flavor thanks to the lemon and herbs.
Servings: 4
Ingredients
- 2 tbsp olive oil
- 1 yellow onion finely diced
- 3 cloves garlic minced
- 1 carrot diced
- 1 chicken breast boneless skinless
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1/3 cup short grain rice such as arborio
- 6 cups stock Use chicken or vegetable stock
- 1/2 cup fresh dill chopped
- 1/2 cup fresh parsley chopped
- 1 lemon juice of
Instructions
- Heat the olive oil in a pot over medium high heat. Cut the chicken breast into 1 1/2 inch pieces and rinse the rice a few times.
- Saute the onion until translucent,. Add the garlic and carrot and cook for a few minutes.
- Add the chicken pieces and saute for a few minutes until they are slightly golden. Season with salt and pepper and give the mixture a good stir.
- Add in the rice and stir to combine. Add the stock and bring the soup to a simmer. Cover and cook for 20 minutes until the chicken and rice are completely cooked.
- Add the chopped dill and parsley followed by the lemon juice. Cook uncovered for another 10 minutes.
Video
Notes
- Serve this soup with some bread such as focaccia.
- Store the leftovers in an airtight container and refrigerate for up to 4 days. Reheat in a saucepan over medium heat and stir frequently.
- You can leave out the dill or use dill weeds if desired.
- If using cooked rice, add it to the soup with the stock.
Nutrition
Calories: 238kcal | Carbohydrates: 26g | Protein: 14g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 2078mg | Potassium: 444mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4408IU | Vitamin C: 34mg | Calcium: 49mg | Iron: 2mg