Lemon Chicken and Rice Soup
This lean protein and vegetable soup will give you the stamina and nutrients you need to recover from the cold and flu season. The added lemon juice not only brights up the flavor but it adds a dose of antioxidants and vitamin C.
Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: 50 minutes
Serving: 8
Ingredients
1 tbsp extra-virgin olive oil
½ red onion, diced
1 large russet potato, diced
3 medium carrots, sliced into rounds
2-3 ribs celery, sliced
2 cloves garlic, minced
6 cups low-sodium chicken broth
2 medium-sized chicken break, cooked and chopped*
½ tsp salt, or to taste
1/4 tsp freshly ground black pepper, or to taste
1 cup dry brown or wild rice
1 lemon, zested and juiced
*Note: I cook the chicken in the air fryer on the chicken setting with no seasonings. You can also cook the chicken in the oven at 350 degrees for 25-30 minutes.
Instructions
In a large stockpot over medium heat, add olive oil, onion, potato, carrots, and celery. Cook, stirring frequently, until vegetables begin to soften, 8 to 10 minutes. Add garlic, stir, and cook for 1 minute more.
Stir in broth and bring to a simmer. Add chicken, salt, pepper, and rice. Cover and simmer until rice is tender, about 30 minutes.
Remove from heat and stir in lemon juice and zest. Serve and enjoy!
Save in the fridge for up to 5 days or freeze for up to a month.
