Lemon Chicken and Rice Soup

Lemon Chicken and Rice Soup in a white bowl.

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5 from 1 vote

This is a warm and comforting soup full of bright citrus flavors, tender chicken, and hearty rice.

Course dinner, Main Course

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 213kcal

Author Marlynn Schotland

Equipment

1 Dutch Oven

Ingredients

1 Tablespoon extra virgin olive oil
½ cup finely diced onion
2 garlic cloves, minced
3 medium carrots, peeled and diced
3 celery stalks, diced
2 bay leaves
½ teaspoon thyme leaves
½ teaspoon kosher salt
¼ teaspoon ground black pepper
8 cups chicken stock
juice of two lemons
2 boneless, skinless chicken breasts
1 cup uncooked brown rice
1 Tablespoon chopped fresh parsley

Instructions

Heat olive oil in a Dutch oven or large pot over medium-high heat. Add the onions and garlic and sauté one minute.
Add the carrots and celery, along with the thyme, salt and pepper. Sauté together for about 2 minutes, to soften the veggies.
Pour in the chicken stock, lemon juice, add the chicken and rice and bring to a boil. Then lower to medium-low heat, cover, and simmer for about 20-30 minutes, stirring the soup every 10 minutes or so. Cook just until the rice and chicken are both cooked (see Notes).
Serve garnished with chopped fresh parsley.

Notes

Makes approximately 6 servings.

How to tell when chicken is done: Chicken is cooked when a thermometer inserted into the thickest part of the meat has an internal temperature of 165°F.

Storage: allow the soup to cool, then store in an airtight container in the refrigerator for up to 4-5 days. You can also store in freezer bags or an airtight freezer-safe container for up to two months.

Nutrition