Chicken Lemon Rice Soup Recipe

• servings: 6 servings
• active time: 10 minutes
• total time: 1 hour 5 minutes

Ingredients

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)

Directions

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

• Serving Size: 1.5 cups
• Calories: 249 kcal
• Total Fat: 7 g
• Saturated Fat: 2 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.02 g
• Cholesterol: 108 mg
• Sodium: 723 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 24 g