Lemony Chicken Rice Soup

Lemony Chicken Rice Soup

This bright and flavorful soup is perfect for a comforting and satisfying meal. The lemon adds a touch of acidity that cuts through the richness of the chicken and rice, making it a great choice for any time of year.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 8 cups low-sodium chicken broth
• 1 cup long-grain white rice
• 4 boneless, skinless chicken breasts
• 1/2 cup fresh lemon juice
• Salt and freshly ground black pepper, to taste
• Chopped fresh parsley, for garnish (optional)

Cooking Guide:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until softened, about 5-7 minutes.
2. Stir in the garlic, thyme, and oregano and cook for another minute until fragrant.
3. Pour in the chicken broth and bring to a boil. Add the rice and stir to combine.
4. Season with salt and pepper. Add the chicken breasts to the pot, reduce heat to low, and simmer for 15-20 minutes, or until the chicken is cooked through and the rice is tender.
5. Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the pot.
6. Stir in the lemon juice. Taste and adjust seasonings with salt and pepper as needed.
7. Serve hot, garnished with fresh parsley (optional).

Tips:

• For a richer flavor, you can brown the chicken breasts in the pot before adding the vegetables.
• To make this soup ahead of time, cook it according to the recipe instructions. Then, let it cool completely and store it in the refrigerator for up to 3 days. Reheat gently over low heat on the stovetop.
• Leftover rotisserie chicken can be used in place of the cooked chicken breasts. Simply shred the chicken and add it to the soup in step 6.
• Don’t have fresh lemon juice? You can use bottled lemon juice, but be sure to taste the soup before adding too much, as bottled juice can be more concentrated.
• Make it a creamy soup! In a small bowl, whisk together 1 egg yolk and 1/4 cup of the hot soup broth. Slowly whisk the tempered egg mixture back into the pot. This will add a silky texture to your soup.
• Want to add some extra vegetables? Try adding chopped zucchini, peas, or corn to the pot in step 3.
• Feel free to adjust the amount of lemon juice to your taste. Some people prefer a more tart soup, while others prefer it milder.