Chicken and Rice Soup

I’ve taken a few months off from new recipes. I’ll be coming back slowly with new tasty bites for you every few weeks. As we push into cooler weather, soup has been on my mind. I realize I’ve never posted a chicken soup recipe but I didn’t want to go the traditional noodle route. Instead, I’ve opted for rice and a fresh zest of lemon.

This is a great recipe to use leftover chicken otherwise boiling chicken to cook before shredding is a good method.

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Chicken and Rice Comfort Soup with Lemon

4 servings

• 6 chicken thighs, cooked

• 1/2 TBS Olive Oil

• 1 cup chopped celery

• 1/4 cup chopped red onion

• 1 1/2 cup chopped carrots

• 2 large cloves garlic, minced

• 6 cups broth (veggie or chicken)

• 1 tsp oregano

• 1 tsp thyme

• 1 tsp lemon pepper

• 2 tsp sea salt

• 1 bay leaf

• 1/2 cup jasmine rice

• 1 lemon

Tools: Stock Pot

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Prep: Shred cooked chicken; chop celery, onion, and carrot; mince garlic

1. Toss shredded chicken and 1/2 of lemon juiced, salt and pepper. Set aside

2. In large stock pot, add 1/2 TBS olive oil over medium heat

3. Add chopped celery, onion, and carrot, cooking until carrots start to soften (~5 minutes)

4. Add seasonings and stir. Then add broth and bring to a simmer.

5. Add rice, stir once to spread out, and continue to simmer for 15 minutes.

6. Remove bay leaf.

7. Add shredded chicken and cook for 5 more minutes (until chicken is fully warmed)

8. Remove from heat and stir in the other half of lemon juice

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Speed it Up

• n/a

Prep in Advance

• Shred Cooked chicken in advance

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