5.0 from 6 votes
Chicken Lemon Rice Soup
A hearty and tasty soup made with shredded chicken, carrots, celery, and other simple ingredients. Easy to make and so hearty.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6
Calories: 275 kcal
Course:
Appetizer , Soup
Cuisine:
American
Ingredients
- 1 pound chicken thighs or breasts
- 1/3 Cup uncooked brown rice rinsed and drained
- 1 tablespoon olive oil
- 1 sweet onion diced
- 2 carrots diced
- 2 talks celery diced
- 1 red bell pepper diced
- 2 garlic cloves chopped
- 1 teaspoon thyme chopped
- 1 bay leaf
- 5 Cups chicken broth
- 1 lemon zest, and juice
- Handful parsley chopped
- Salt and freshly ground pepper, to your taste
Instructions
- Heat 1 tablespoon Olive Oil in a large pot over medium-high heat. Add the 1 pound Chicken Thighs and sear for about 2-3 minutes on each side.
- Add in the 1 Sweet Onion (diced), 2 Carrots (diced), 1 Red Bell Pepper (diced), and 2 Stalks Celery (diced), and cook until tender, about 5-6 minutes.
- Add the 2 Garlic Cloves (chopped) and 1 teaspoon Thyme (chopped) and cook until fragrant, about a minute.
- Add the 5 Cups Chicken Broth, 1 Bay Leaf, and 1/3 Cup Uncooked brown rice, then bring it to a boil.
- Reduce the heat and simmer until rice is cooked through, about 20-25 minutes. Remove the chicken and shred it using two forks.
- Return the shredded chicken to the pan and stir in the juice from 1 Lemon, zest, and a Handful Parsley. Season with salt and Salt and freshly ground pepper, to your taste, and enjoy!
Cup of Yum
Notes
- Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.
- Chicken: Use boneless or skinless chicken thighs or breasts. I love using mostly boneless breasts. Some may love keeping bone-in for added flavor.
- Rice: You may use brown or white rice. A great substitute for the rice would be either quinoa or some shredded cauliflower to keep it keto!
- Veggies: Some other veggies to use can be broccoli, green beans, peas, and cauliflower.
Nutrition Information
Calories
275kcal
(14%)
Carbohydrates
18g
(6%)
Protein
15g
(30%)
Fat
15g
(23%)
Saturated Fat
3g
(15%)
Cholesterol
74mg
(25%)
Sodium
806mg
(34%)
Potassium
572mg
(16%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
4195IU
(84%)
Vitamin C
54.3mg
(60%)
Calcium
51mg
(5%)
Iron
1.5mg
(8%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 275
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 18g | 6% |
| Protein | 15g | 30% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 74mg | 25% |
| Sodium | 806mg | 34% |
| Potassium | 572mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 4195IU | 84% |
| Vitamin C | 54.3mg | 60% |
| Calcium | 51mg | 5% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.