Chicken and Rice Soup
User Reviews
5
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Prep Time
25 mins
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Cook Time
40 mins
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Total Time
1 hr 5 mins
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Servings
8 servings
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Course
Main Course, Soup, Dinner
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Cuisine
American, International
Chicken and Rice Soup
Description
This recipe begins by baking a chicken breast marinated in olive oil, lemon juice, garlic powder, salt, and pepper until cooked through, then shredding it. Separately, white rice is cooked according to package instructions. For the soup, diced carrots, celery, and onion are sautéed in olive oil until softened, followed by garlic and seasoning. Chicken stock, water, and bay leaves are added and simmered to develop flavor. The shredded chicken and cooked rice go into the pot near the end along with fresh lemon juice, chopped dill, and finely grated Parmesan cheese. This layering builds a bright yet comforting soup with a combination of tender chicken, aromatic herbs, and creamy cheese.
The lemon and dill give the soup a fresh and slightly tangy character, balancing the richness from olive oil and chicken stock. It can be served on its own as a nourishing lunch or dinner or alongside bread for a heartier meal. The combination of rice and chicken makes it filling, while the vegetables provide texture and color.
Ingredients
For the Lemon Chicken:
- 1 chicken breast 1/4 pounds, skinless, boneless
- 2 olive oil 1/2 tablespoon
- 2 Tablespoons lemon juice
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper ground
For the Rice:
- 1 cup long grain white rice
- 1/2 teaspoon salt
- water check your package instructions to see how much water is called for
For the Lemony Chicken and Rice Soup:
- 2 tablespoons olive oil
- 3 large carrot peeled and diced
- 2 celery diced, stalks
- 1 large onion finely diced
- 6 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 cups chicken stock or chicken bone broth
- 1 cup water
- 2 bay leaf
- 1/4 cup lemon juice fresh
- 1/4 cup dill finely chopped, fresh
- 1/3 cup Parmesan Cheese finely grated
Instructions
For the Lemon Chicken:
- Preheat oven to 375 degrees(F). In a small bowl combine the olive oil, lemon juice, garlic powder, salt and pepper; whisk well to combine.
- Place chicken breast in a small baking dish and drizzle with marinade, toss well to ensure both sides are well coated.
- Place in the oven and bake for 28 minutes, or until the chicken is cooked through, flipping at the halfway point.
- Cool slightly, then - using two forks or your hands - shred the chicken into small chunks. Set aside.
For the Rice:
- Cook rice according to package instructions. Once cooked, fluff and remove from heat. Set aside until needed.
For the Lemony Chicken and Rice Soup:
- Heat oil in a large soup pot over a medium-heat. Add carrots, celery, and onion, and cook, stirring occasionally, for 5 to 6 minutes. Add garlic and cook for another minute, or until fragrant. Add in salt and pepper and stir to combine. Pour in the chicken stock and water. Then toss in the bay leaves.
- Increase heat to medium-high and bring soup to a boil. Reduce heat to a simmer and cook for 30 minutes.
- Stir in cooked chicken and rice and cook for another 5 minutes. Stir in lemon juice, dill, and Parmesan cheese. Taste soup and adjust seasoning, if needed.
- Remove from heat and serve at once! Soup will keep, covered in the fridge, for up to 5 days! If it becomes too thick, add a little chicken broth or water.
User Reviews
Overall Rating
5
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