Description

A light yet comforting soup with tender chicken, fluffy rice, and a refreshing lemony broth. This cozy dish brings together simple ingredients for a warming, soul-soothing bowl that’s perfect any time of year.

Ingredients

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For the Cozy Lemon Chicken & Rice Soup:

2 tablespoons olive oil
1 medium onion, diced
2 medium carrots, peeled and sliced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
4 cups chicken broth (preferably low-sodium)
2 cups cooked chicken breast, shredded (can use rotisserie chicken)
1 cup long-grain white rice (uncooked)
2 teaspoons salt, or to taste
½ teaspoon black pepper, or to taste
1 bay leaf
1 lemon, juiced and zested
1 tablespoon fresh parsley, chopped (for garnish)

Optional Add-ins:

1 cup baby spinach or kale (for extra greens)
1 tablespoon fresh dill (for added flavor)
½ cup frozen peas (for extra vegetables)
A pinch of red pepper flakes (for a little heat)

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Instructions

1. Prepare the Vegetables and Chicken

Start by prepping all of your vegetables: dice the onion, peel and slice the carrots, and dice the celery. Mince the garlic, and set everything aside. If you haven’t already, shred or chop the cooked chicken into bite-sized pieces. Using leftover rotisserie chicken is a great time-saver for this recipe.

2. Sauté the Vegetables

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, and celery to the pot. Sauté the vegetables for about 5-7 minutes, or until they begin to soften and the onion becomes translucent. Stir occasionally to prevent burning.

Once the vegetables are softened, add the minced garlic and sauté for an additional minute until fragrant. Be careful not to let the garlic brown, as it can turn bitter.

3. Add the Broth and Seasonings

Pour the chicken broth into the pot with the sautéed vegetables. Add the dried thyme, dried oregano, salt, black pepper, and bay leaf. Stir to combine all the ingredients. Bring the mixture to a boil over medium-high heat.

Once the soup reaches a boil, reduce the heat to low and let it simmer for 10 minutes. This allows the flavors to develop before adding the rice and chicken.

4. Cook the Rice and Chicken

Add the uncooked rice to the pot, stirring it into the broth and vegetables. Cover the pot and let it simmer for 15-20 minutes, or until the rice is fully cooked and tender. Stir occasionally to ensure the rice doesn’t stick to the bottom of the pot.

Once the rice is cooked, add the shredded chicken to the soup. Stir to incorporate the chicken into the soup and heat it through. Let it simmer for an additional 5-7 minutes.

5. Add the Lemon Juice and Zest

After the soup has finished cooking, add the fresh lemon juice and zest to the pot. Stir the soup well to combine. The lemon will brighten the flavors and add a refreshing contrast to the richness of the chicken broth.

Taste the soup and adjust the seasoning as needed. If you like a more pronounced lemon flavor, you can add more lemon juice and zest. If the soup needs more seasoning, add additional salt or pepper to your liking.

6. Serve and Garnish

Ladle the soup into bowls and garnish with freshly chopped parsley. For an optional extra touch, you can also sprinkle some fresh dill or add a handful of baby spinach or kale for extra greens. Serve the soup hot with a slice of crusty bread or a fresh salad on the side.

Prep Time: 15 minutes
Cook Time: 55 minutes

Nutrition

Calories: 300-350 kcal
Fat: 10-12g
Carbohydrates: 25-30g
Protein: 25-30g