Hey, y’all! I recently shared a recipe for my creamy feta + honey dip – and as promised, I’m bringing y’all the perfect main course recipe to accompany it: my comforting lemon, chicken, and rice soup! There are few soups that I love more. The robust lemon flavor makes this soup a standout and I know that y’all are going to love it!
Lemon, Chicken, and Rice Soup
Lemon, Chicken, and Rice Soup
Ingredients:
2 lbs. boneless, skinless chicken breast
4 stalks of celery, chopped
4 carrots, chopped
2 c. brown rice, cooked (I buy it frozen from Trader Joe’s + microwave it)
1.5 vidalia onions, chopped
8 oz. feta cheese crumbles
2 tbsp. minced garlic
48 oz. chicken broth, reduced sodium
1 c. water
2/3 c. fresh lemon juice
3 tbsp. fresh dill
kosher salt, to taste
black pepper, to taste
lemon pepper seasoning, to taste
onion powder, to taste
garlic powder, to taste
scallions, chopped for garnish
extra virgin olive oil
How To Make My Lemon, Chicken, and Rice Soup:
- Cook boneless, skinless chicken breast in a skillet until done. Season with kosher salt, black pepper, lemon pepper seasoning, onion powder, and garlic powder. Shred (I like to use my stand mixer).
- Cook frozen brown rice according to instructions on the box.
- Over medium heat in a soup pot or dutch oven, sauté celery, carrots, onions, and garlic in extra virgin olive oil. Stir constantly and do not let garlic burn. Cook for 3-5 minutes.
- Add in chicken stock + water and bring the soup to a boil.
- Stir in shredded chicken, rice, and lemon juice. Cook for an additional 3-5 minutes.
- Add in fresh dill + season with kosher salt and black pepper, to taste. Top with chopped scallions and crumbled feta cheese.
- Serve hot and enjoy!
Y’all come back now, ya hear?
My best,
JC
Enjoy the recipe for my Lemon, Chicken, and Rice Soup? Find my other recipes here!
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