Lemon Chicken and Rice Soup
A zesty Lemon Chicken and Rice Soup. A simple and nourishing soup that can be thrown together in a matter of minutes.
Ingredients
- 3 Tbsp3 Tbsp3 Tbsp Extra Virgin Olive Oil
- 1 whole1 whole1 whole White Onion, chopped
- 1 cup1 cup1 cup Celery, chopped
- 1 cup1 cup1 cup Carrots, chopped
- 1 cup1 cup1 cup Red Bell Pepper, chopped
- 4 clove4 clove4 clove Garlic, chopped
- 2 Tbsp2 Tbsp2 Tbsp fresh Basil, chopped
- 1 Tbsp1 Tbsp1 Tbsp fresh Rosemary, chopped
- 0.25 tsp0.25 tsp0.25 tsp Red Pepper Flakes
- 2 tsp2 tsp2 tsp Sea Salt
- 0.5 tsp0.5 tsp0.5 tsp Ground Fresh Black Peppercorns
- 3 whole3 whole3 whole Lemon, zested
- 3 whole3 whole3 whole Lemon, juiced
- 8 cup8 cup8 cup Chicken Bone Broth
- 3 cup3 cup3 cup Jasmine Rice, cooked
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat oil in large dutch oven. Add the onion, celery, carrots and bell pepper and sauté for about 5 minutes or until onions are translucent.
- Add the garlic, herbs, red pepper flakes, salt, pepper and lemon zest. Cook until fragrant. About 1-2 minutes.
- Add the lemon juice and broth and put a lid on the pot and simmer for about 20-25 minutes or until vegetables are tender.
- Add the shredded chicken and cook for a few more minutes. Taste and adjust salt and lemon if necessary and then serve while hot. Top with rice if desired.
Notes
If you are looking for a low-carb option you can use cauliflower rice in place of regular or just serve without any rice.
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About This Recipe
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Coconut Free Dairy Free Egg Free Gluten Free Nut Free Shellfish Free Soups Sugar FreeThis is our estimate based on online research. | |
Calories: | 565 |
Fat: | 14 g |
Carbohydrates: | 100 g |
Protein: | 22 g |
Cholesterol: | 0 g |
Sodium: | 1164 mg |
Fiber: | 4 g |
Sugars: | 4 g |
Calculated per serving. |
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