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Lemon Chicken Soup with Rice

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Lemon Chicken Soup with Rice is a bright, comforting dish made with tender chicken, soft rice, and a zesty lemon broth. This one-pot recipe is simple, nourishing, and perfect for chilly days or easy weeknight dinners.

Ingredients

  • 1 lb boneless, skinless chicken breasts or thighs
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 cloves garlic, minced
  • 8 cups chicken broth
  • 3/4 cup long grain white rice
  • 1/4 cup fresh lemon juice (about 1–2 lemons)
  • 1 tsp lemon zest
  • Salt and pepper to taste
  • Fresh parsley or dill, for garnish (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for about 5 minutes until softened.
  2. Stir in garlic and cook for 1 more minute until fragrant.
  3. Add chicken and pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until chicken is cooked through.
  4. Remove chicken from the pot and shred using two forks.
  5. Add rice to the pot and cook for 15 minutes or until rice is tender.
  6. Return shredded chicken to the pot.
  7. Stir in lemon juice and lemon zest. Season with salt and pepper to taste.
  8. Simmer for another 2–3 minutes. Serve hot, garnished with fresh herbs if desired.

Notes

  • Use rotisserie chicken to save time—add it after cooking the rice.
  • To prevent mushy rice, cook it separately and add before serving.
  • For extra creaminess, whisk in a beaten egg or splash of cream.
  • Brown rice can be used, but increase cooking time by 15–20 minutes.
  • Fresh lemon juice is best, but bottled can work in a pinch.

Nutrition

Find it online: https://thefamilycooking.com/lemon-chicken-soup-with-rice/