Chicken Lemon Rice Soup Recipe
User Reviews
5
Chicken Lemon Rice Soup Recipe
Description
In Chicken Lemon Rice Soup Recipe, chicken thighs and vegetables are sautéed with olive oil and seasonings before simmering in water with rice and bay leaves until chicken is tender and rice cooked. Removing the chicken to chop helps distribute tender, bite-sized pieces evenly. The addition of lemon juice at the end brightens the broth, cutting through the richness of chicken and vegetables. Thyme and garlic impart herbal and aromatic notes, while parsley adds a fresh finish.
The texture includes soft cooked rice and tender chicken pieces in a warming broth. This soup suits as a full meal or starter, with a bright, balanced flavor from citrus and herbs complementing the mild chicken. It reheats well, with recommended gentle warming and addition of water or stock if the rice absorbs too much liquid.
Storage in airtight containers ensures freshness for several days. Substitutions like different rice types or herbs can be made, adjusting cooking times accordingly. The recipe also describes an alternative method to prepare broth separately, emphasizing versatility in preparation techniques.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 3 carrot diced, large
- 3 celery diced, stalks
- 1 ½ teaspoon salt divided
- 1 teaspoon black pepper divided
- 3 garlic minced, cloves
- 1 teaspoon thyme dried
- 1 ½ pounds chicken thigh boneless, skinless
- 2 bay leaves dried
- 8 cups water
- ½ cup short grain rice
- 2 lemon about ⅓ cup, juiced
- parsley for serving
Instructions
- Heat the olive oil in a large stockpot over medium heat. Add the onion, carrots, celery, 1 teaspoon of salt, and ½ teaspoon of pepper. Cook, stirring occasionally, until softened, about 10 minutes.
- Add the garlic and thyme. Cook, stirring constantly, until fragrant, about 1 minute. Add the chicken, the bay leaves and the remaining salt and pepper.
- Add the water and rice, and bring everything to a boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, until the chicken is cooked through, about 25 minutes.
- Transfer the cooked chicken to a cutting board and chop into ½-inch pieces. Return the chopped chicken to the soup and remove the soup from the heat. Stir in the lemon juice and parsley.
Notes
- Cool soup completely before storing in an airtight container and refrigerate up to 4 days.
- Reheat gently on stovetop or microwave, stirring and adding water or stock if the rice thickens the soup.
- Short grain rice is preferred; if using brown rice, increase cooking time by 25 minutes.
- Thyme can be substituted with oregano, parsley, or cilantro based on preference.
- For grain-free or low carb, substitute rice with potatoes, riced cauliflower, celery root, or zucchini.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 249kcal | 12% |
| Carbohydrates | 22g | 7% |
| Protein | 24g | 48% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 108mg | 36% |
| Sodium | 723mg | 30% |
| Potassium | 482mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 5150IU | 103% |
| Vitamin C | 23mg | 26% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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