Chicken Lemon Rice Soup

By zhanghengshuo

6 Person

65 Minutes

0 Calories

It’s officially Chicken Noodle Soup weather here in Michigan and if you’re like me, you dial up the soup recipes this time of year. But if you are looking for a new chicken soup recipe for the family, this Chicken Lemon Rice Soup is such a great way to jazz it up. It’s a very similar idea, but I use rice instead of noodles and finish it off with some freshly squeezed lemon juice for a light and vibrant flavor!

Ingredients

Parsley for serving
Juice
1/2 cup Short grain or Arborio rice
1/2 tsp. Thyme
2 cloves Cloves minced
1 tbsp. Olive oil
Pepper
Salt
2 Bay leaves
3 stalks Celery diced
3 Carrots diced
1 Onion diced
1 pound Chicken thighs

Method

01

Place chicken and scraps from the outer layers and end of the onions, carrots, and celery in a large stockpot. Add bay leaves and 8 cups water and season with salt and pepper. Bring to a boil; reduce heat and simmer until chicken is fork-tender, about 30 minutes.
02

Remove chicken and shred; then strain the chicken broth using a fine-mesh sieve and discard the vegetable scraps.
03

Heat oil in a large pot over medium heat. Add the chopped onions, carrots, celery, garlic and thyme and cook until tender, about 4-5 minutes. Stir in the shredded chicken and rice, then return the broth to the stockpot and bring a boil.
04

Reduce the heat and simmer until the rice is cooked about 20 minutes.
05

Stir in the lemon juice and season with salt and pepper. Serve immediately with fresh parsley, if desired.

Related Tags

Chicken Recipes

Chicken Thigh Recipes

Chicken Soup Recipes

Easy Chicken Recipes

Soup Recipes

Chicken Lemon Rice Soup

3.8

( By zhanghengshuo )

01 Information

Grade medium
Serving 6 servings
Prep Time 10 Mins
Cook Time 55 Mins
Total Time 65 Mins

02 Ingredients

Parsley for serving

Juice

1/2 cup Short grain or Arborio rice

1/2 tsp. Thyme

2 cloves Cloves minced

1 tbsp. Olive oil

Pepper

Salt

2 Bay leaves

3 stalks Celery diced

3 Carrots diced

1 Onion diced

1 pound Chicken thighs

03 Method

Step 1

Place chicken and scraps from the outer layers and end of the onions, carrots, and celery in a large stockpot. Add bay leaves and 8 cups water and season with salt and pepper. Bring to a boil; reduce heat and simmer until chicken is fork-tender, about 30 minutes.

Step 2

Remove chicken and shred; then strain the chicken broth using a fine-mesh sieve and discard the vegetable scraps.

Step 3

Heat oil in a large pot over medium heat. Add the chopped onions, carrots, celery, garlic and thyme and cook until tender, about 4-5 minutes. Stir in the shredded chicken and rice, then return the broth to the stockpot and bring a boil.

Step 4

Reduce the heat and simmer until the rice is cooked about 20 minutes.

Step 5

Stir in the lemon juice and season with salt and pepper. Serve immediately with fresh parsley, if desired.

04 Author