My oh my! What a unique flavor of soup infused with hearty vegetables that will light up your world!
Although I live in Southern California, it is still wintertime, and that is when I tend to feel a little bit under the weather. In cases when I am trying to find the best recipes to ease a sore throat or the sniffles, I almost always turn to soups. So I thought to myself: what is a soup I can make for myself that not only I would enjoy but my family would as well. I have been loading up on chicken noodle soup so that gave me an idea: chicken and rice soup with a hint of lemon! Okay, a little more than a hint of lemon. Chicken and Rice Soup infused with lemon! That’s it! That was the recipe I needed to soothe my soul.
Lemon Chicken and Rice Soup
4
10
minutes35
minutesIngredients
2 tablespoons olive oil
2 large carrots, washed and peeled
2 stalks celery, diced
1 small onion, diced
1/2 cup uncooked rice
2 large boneless and skinless, chicken breasts, cooked and shredded
8 cups vegetable or chicken broth
1 tablespoon smoked paprika
1 tablespoon Italian seasoning
2 teaspoons garlic powder
Salt and pepper, to taste
2 cups kale
Juice from 2 large lemons
Directions
- In a large pot, heat olive oil over medium heat, saute carrots, celery, and onion for about 6 to 7 minutes.
- Next, add rice, shredded chicken, broth, smoked paprika, Italian seasoning, garlic powder, salt and pepper.
- Bring to a boil and then reduce to simmer for 25 to 30 minutes.
- Stir in kale and lemon juice and cook until kale is slightly wilted.
- Serve and enjoy!
Notes
- Pour fresh squeezed lemon juice through a strainer to keep seeds from getting into the soup.
This Lemon Chicken and Rice Soup is very easy to make. I will say, make sure you enjoy lemon-tasting foods because it is not a flavor that you would be able to ignore once you try this recipe. This soup dish includes everything from kale to rice to the juice of two lemons of course.
If you do not have enough time to chop up veggies, no worries! Just buy already chopped carrots, celery, and onions from your local market and throw them right into the pot. This will save you a lot of time. Season those vegetables to taste. Add in your shredded chicken (I just shredded mine using two forks), your ½ cup of rice of your choice, and your vegetable or chicken broth. Continue to season along the way to your liking. I added the juice of two lemons about five to ten minutes before my soup was finished. I also added kale closer to when the dish was complete. Feel free to add in other vegetables of your choice. Broccoli is a good option as well.
This was also a very fun dish to make and of course to taste test along the way. It gives you your basic nutrients and is very healthy and filling. For extra flavor, add in more oregano and thyme while the soup is simmering. This recipe can also be made into a risotto or if you prefer to keep the lemon out and just make it a chicken and rice soup that is perfectly fine as well! I hope you enjoy this recipe as much as I did! Happy Eating!