Creamy Chicken Lemon Rice Soup

• porsiyonlar: Creamy Chicken Lemon Ric
• toplam süre: 34 minutes

Malzemeler

There’s a secret ingredient that makes this soup extra creamy AND adds a boost of protein and fiber…it’s beans! 🫘 We blend a can of white beans with some of the broth and it makes for the creamiest soup. (This is actually a trick we use all the time for blended soups, too!)

This is the soup recipe we make most often in our house. It’s perfect for the transition between winter and spring. It’s bright, lemony and packed with herbs, but it’s still super comforting and nourishing.

We typically add in shredded rotisserie chicken, but you can also keep it vegetarian (it tastes just as good!)

Very fitting that we used our @staub_usa Citron dutch oven 🍋🥰 it’s my favorite color ever!

Save the recipe below 👇

¼ cup butter

1 cup small yellow onion, diced

2 cloves garlic, minced

1 cup celery, sliced

1 ½ cup carrots, sliced into rounds

1 15oz. can of cannellini beans, drained and rinsed

6 cups low sodium chicken or vegetable broth, divided

½ cup dry arborio rice

3 bay leaves

1 tsp dried oregano

2 tsp kosher salt

¾ tsp black pepper

2 cups spinach

1/4 cup fresh parsley, chopped

2 tbsp-1/4 cup fresh dill, chopped (I use 1/4 c)

1/4-1/3 cup fresh lemon juice (I use 1/3 c)

Optional: 2 cups shredded rotisserie chicken

Yöntemler

In a large pot, heat the butter over medium. Add the onion and cook for ~5 minutes.

Add the garlic, celery and carrots and continue cooking for 3-5 minutes.

Meanwhile, blend the white beans with 1 cup of broth until completely smooth.

Stir in the rice, bay leaves, oregano, salt and pepper, then add in the bean/broth mixture and the remaining 5 cups broth. Bring to a boil, then reduce heat to low and simmer for ~20 mins, until the rice is al dente.

Stir in the spinach, parsley, dill, lemon juice and chicken and continue cooking for 5 minutes. Enjoy!