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
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Nut Free Shellfish Free Soups Sugar Alcohol Free 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 |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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