Lemony Chicken and Rice Soup
A cozy, brothy soup with tender chicken, rice, and carrots brightened with a squeeze of fresh lemon.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 2 medium carrots, peeled and sliced (about 1 cup)
- 2 stalks celery, sliced (about 1/2 cup)
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts (about 2 small breasts)
- 1/2 cup uncooked long-grain white rice
- 1 teaspoon dried thyme
- 1 bay leaf
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 minutes, stirring often, until the onion is softened. Stir in the garlic and cook for 30 seconds until fragrant.
Pour in the chicken broth and add the whole chicken breasts, thyme, bay leaf, salt, and pepper. Raise the heat to high and bring to a boil, then reduce to a gentle simmer, cover, and cook for 15 minutes, until the chicken reaches 165u00b0F in the thickest part.
Remove the chicken to a cutting board and shred it with two forks. Meanwhile, stir the rice into the simmering soup, cover, and cook for 12 to 14 minutes, until the rice is tender.
Return the shredded chicken to the pot and cook for 2 minutes to heat through. Remove the bay leaf, then stir in the lemon juice and parsley. Taste and add a little more salt if needed, then serve hot.
Original recipe by DailyCooking