Lemon Chicken and Rice Soup
Looking for a comforting soup recipe? Look no further than my Lemon, Chicken and Rice Soup. It's chock-full of flavor and so delicious!
- 2 lbs. boneless, skinless chicken breast
- 4 stalks celery chopped
- 4 carrots chopped
- 2 c. brown rice cooked (I buy the frozen, microwaveable kind)
- 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
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.
Sodium: 1136mgCalcium: 221mgVitamin C: 13mgVitamin A: 5771IUSugar: 6gFiber: 4gPotassium: 905mgCholesterol: 101mgCalories: 472kcalTrans Fat: 1gMonounsaturated Fat: 3gPolyunsaturated Fat: 1gSaturated Fat: 5gFat: 11gProtein: 35gCarbohydrates: 57gIron: 3mg