Chicken Lemon Rice Soup Recipe

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 1 hour 5 minutes

Ingrédients

1 tablespoon olive oil

1 yellow onion (diced)

3 large carrots (diced)

3 celery stalks (diced)

1 ½ teaspoon salt (divided)

1 teaspoon black pepper (divided)

3 garlic cloves (minced)

1 teaspoon dried thyme

1 ½ pounds boneless skinless chicken thighs

2 dried bay leaves

8 cups water

½ cup short grain rice

2 lemons juiced (about ⅓ cup)

Parsley (for serving)

Instructions

Heat the olive oil in a large stockpot over medium heat. Add the onion, carrots, celery, 1 teaspoon of salt, and ½ teaspoon of pepper. Cook, stirring occasionally, until softened, about 10 minutes.

Add the garlic and thyme. Cook, stirring constantly, until fragrant, about 1 minute. Add the chicken, the bay leaves and the remaining salt and pepper.

Add the water and rice, and bring everything to a boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, until the chicken is cooked through, about 25 minutes.

Transfer the cooked chicken to a cutting board and chop into ½-inch pieces. Return the chopped chicken to the soup and remove the soup from the heat. Stir in the lemon juice and parsley.

Nutrition

• Taille de Portion: 1.5 cups
• Calories: 249 kcal
• Lipides Totaux: 7 g
• Lipides Saturés: 2 g
• Lipides Insaturés: 4 g
• Acides Gras Trans: 0.02 g
• Cholestérol: 108 mg
• Sodium: 723 mg
• Glucides Totaux: 22 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 3 g
• Protéines: 24 g