Lemon Chicken and Rice Soup
Chicken bone broth infused with herbs, cooked with chicken, rice, lemon juice and lots of veggies. Comfort food for the soul!
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Servings: 4 people
Calories: 240kcal
Ingredients
- 6 cups chicken broth / chicken bone broth
- 1-2 tbsp minced garlic
- 1/2 large onion or 1 small/medium onion
- 1 cup celery sliced
- 1 cup carrots sliced
- 2 bay leaves
- 2 tsp dill
- 2 tbsp lemon juice
- 2/3 cup basmati rice
- 1 large chicken breast cut into two pieces
- 1/2 tbsp olive oil
- salt to taste
- black pepper to taste
- chicken bouillon optional
Instructions
- Prep the ingredients by cutting carrots and celery, mincing garlic, slicing onions, cutting chicken breast into two pieces, and juicing lemon.
- Add olive oil to dutch oven or pot and heat it. Add garlic and onions. Sauté under medium high heat for 1-2 minutes until you can smell the garlic and onions. Avoid burning them.
- Add carrots and celery to pot, saute for 1-2 minutes.
- Add chicken bone broth, bay leaves, dill and lemon juice. Bring to a boil.
- Add chicken breast (cut into two pieces) and rice. Bring to boil, and cook for 10-12 minutes, or until chicken is cooked.
- Remove and shred chicken. Then bring shredded chicken back into the soup.
- Remove bay leaves (if you cannot find it, don't worry about it!). Add salt and pepper to taste. Salt is used here to open up flavors - so if the soup isn't very flavorful at this point, salt will help! Optional: Add chicken bouillon to taste for even more flavor!
- Remove from heat. Serve and enjoy!
Nutrition
Calories: 240kcal | Carbohydrates: 33g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 1691mg | Potassium: 722mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5476IU | Vitamin C: 33mg | Calcium: 61mg | Iron: 1mg
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