Description
Easy lemon chicken and rice soup made in one pot with shredded chicken, rice, and fresh lemon. A light, cozy soup ready in about 30 minutes.
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 the olive oil in a large pot or dutch oven over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the onions are translucent and vegetables are tender, about 5-6 minutes. Add the garlic and cook for 30 seconds, until fragrant.
- Add the chicken broth, bay leaves, and rice. Bring to a boil, then reduce to a gentle simmer. Let simmer for 15-20 minutes, stirring occasionally, until the rice is tender.
- Remove the bay leaves and discard. Add the cooked shredded chicken and fresh parsley. Cook for 2 more minutes. Remove from heat. Add the lemon juice and stir to combine.
- Season with sea salt and pepper, to taste. Serve warm with extra lemon wedges for squeezing and enjoy.
Notes
Nutritional Values (per serving) are approximates only.
Nutrition
- Serving Size: 1 bowl
- Calories: 302
- Sugar: 3.1 g
- Sodium: 330.5 mg
- Fat: 8.2 g
- Saturated Fat: 1.7 g
- Carbohydrates: 29.3 g
- Fiber: 1.9 g
- Protein: 28.8 g
- Cholesterol: 62.1 mg