Lemon Chicken and Rice Soup (Edit recipe)

A zesty Lemon Chicken and Rice Soup. A simple and nourishing soup that can be thrown together in a matter of minutes.

15 minutes

30 minutes

Difficulty:

Intermediate

This 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.

by Jessi's Kitchen

View original recipe

Serves: 6

Ingredients

3 Tbsp Extra Virgin Olive Oil
1 whole White Onion, chopped
1 cup Celery, chopped
1 cup Carrots, chopped
1 cup Red Bell Pepper, chopped
4 clove Garlic, chopped
2 Tbsp fresh Basil, chopped
1 Tbsp fresh Rosemary, chopped
0.25 tsp Red Pepper Flakes
2 tsp Sea Salt
0.5 tsp Ground Fresh Black Peppercorns
3 whole Lemon, zested
3 whole Lemon, juiced
8 cup Chicken Bone Broth
3 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.