Chicken Lemon Rice Soup
A hearty and tasty soup that's loaded with chicken and vegetables.
Servings: 6
Ingredients
- 1 lb Chicken Thighs or breasts
- 1/3 Cup Uncooked brown rice rinsed and drained
- 1 Tbsp Olive Oil
- 1 Sweet Onion diced
- 2 Carrots diced
- 2 Stalks Celery diced
- 1 Red Bell Pepper diced
- 2 Garlic Cloves chopped
- 1 Tsp Thyme chopped
- 1 Bay Leaf
- 5 Cups Chicken Broth
- 1 Lemon zest, and juice
- 1 Handful Parsley chopped
- Salt and freshly ground pepper, to your taste
Instructions
- Heat oil in a large pot over medium-high heat. Add the chicken and sear for about 2-3 minutes on each side.
- Add in the onions, carrot, bell pepper and celery and cook until tender, about 5-6 minutes.
- Add the garlic and thyme and cook until fragrant, about a minute.
- Add the chicken broth, bay leaf, and brown rice, then bring it to a boil.
- Reduce the heat and simmer until rice is cooked through about 20-25 minutes. Remove chicken and shred it using 2 forks.
- Return the shredded chicken to the pan and stir in lemon juice, zest, and parsley. Season with salt and pepper to your taste and enjoy!
Video
Notes
- Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
- Chicken: Use boneless or skinless chicken thighs or breasts. I love using mostly boneless breasts. Some may love keeping bone-in for added flavor.
- Rice: You may use brown or white rice. A great substitute for the rice would be either quinoa or some shredded cauliflower to keep it keto!
- Veggies: Some other veggies to use can be broccoli, green beans, peas, and cauliflower.
Nutrition
Calories: 275kcal | Carbohydrates: 18g | Protein: 15g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 74mg | Sodium: 806mg | Potassium: 572mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4195IU | Vitamin C: 54.3mg | Calcium: 51mg | Iron: 1.5mg