Lemon Chicken and Rice Soup

This Lemon Chicken and Rice Soup has been on repeat all winter long at our house. It very well may be my favorite soup and that says a lot because I consider myself quite the soup fanatic.

Not only is this soup incredibly nourishing but it is packed full of flavor and incredibly easy to make. This has been a dish I have made a lot the past couple months for meal prep. It is the perfect make ahead dinner or lunch.

I don’t know if any of you have ever eaten at Tazikis but this soup was kind of inspired by the one that they sell. I just wanted to create a healthier, homemade version.

Now this lemon chicken and rice soup has some serious lemon flavor. Everyone has a personal preference when it comes to the amount of citrus in a soup so if you are more shy with the lemon flavor I would recommend reducing the amount and tasting it as it cooks. You can always adjust the amount to your taste.

I personally love a lot of lemon in this chicken and rice soup but my husband prefers it a little more mellow. It is up to you. Taste as you go and adjust according to your personal preference.

If you are looking for a low-carb option you can use cauliflower rice in place of regular or just serve without any rice.

Okay, enough about my favorite lemon chicken and rice soup.

Enjoy!

Lemon Chicken and Rice Soup
Serves 6
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
Ingredients
  1. 3 Tbsp olive oil
  2. 1 small white onion, diced (approximately 1 cup)
  3. 2 stalks celery, diced (approximately 1 cup)
  4. 2 carrots, diced (approximately 1 cup)
  5. 1 large red bell pepper, chopped (approximately 1 cup)
  6. 4 garlic cloves, chopped
  7. 2 Tbsp chopped fresh basil
  8. 1 Tbsp chopped fresh dill
  9. 1 Tbsp chopped fresh rosemary
  10. ¼ tsp red pepper flakes
  11. 2 tsp salt
  12. ½ tsp black pepper
  13. Zest of 3 lemons
  14. Juice of 3 lemons (or more to taste)
  15. 8 cups broth
  16. 3.5 cups cooked shredded chicken
  17. 2-3 cups cooked rice (optional)*
Instructions
  1. 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.
  2. Add the garlic, herbs, red pepper flakes, salt, pepper and lemon zest. Cook until fragrant. About 1-2 minutes.
  3. Add the lemon juice and broth and simmer for about 20-25 minutes or until vegetables are tender.
  4. 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
  1. If you are looking for a low-carb option you can use cauliflower rice in place of regular or just serve without any rice.
Jessi's Kitchen http://jessiskitchen.com/

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