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Lemon Herb Chicken and Rice Soup

This chicken and rice soup combines tender shredded chicken, fluffy rice, and aromatic vegetables simmered in broth, finished with bright lemon juice and fresh herbs. The result is a warm, comforting bowl with a clear, flavorful broth and a lively, herbaceous finish, perfect for cozy winter days. It’s a simple yet invigorating dish that feels both hearty and fresh.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups chicken thighs, cooked and shredded preferably roasted or boiled
  • 1 cup long-grain rice rinsed
  • 1 medium onion, chopped
  • 2 stalks celery, diced
  • 4 cups chicken or vegetable broth preferably homemade for richer flavor
  • 1 lemon lemon, juiced add after simmering
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons olive oil
  • to taste salt and pepper adjust at the end

Equipment

  • Large heavy-bottomed pot
  • Cutting board and sharp knife
  • Ladle
  • Measuring cups and spoons

Method
 

  1. Gather all your ingredients and equipment before starting. Chop the onion, carrot, and celery into small, uniform pieces for even cooking.
  2. Heat a large heavy-bottomed pot over medium heat and add olive oil. Once shimmering, add the chopped onion and cook, stirring occasionally, until fragrant and translucent—about 5 minutes.
  3. Stir in the diced carrot and celery, cooking until they soften and release their sweet aroma—about 10 minutes. The vegetables should be tender but still hold their shape.
  4. Add the shredded cooked chicken and rinsed rice to the pot, stirring to combine everything evenly. Let cook for a minute or two to toast the rice slightly and blend the flavors.
  5. Pour in the broth, bringing the mixture to a gentle simmer. Once bubbling, reduce the heat to low and cover the pot. Let it simmer gently for about 20 minutes, or until the rice is tender and the flavors meld together.
  6. Check the seasoning and add salt and pepper to taste. Remove the pot from heat and stir in the freshly squeezed lemon juice for brightness.
  7. Gently fold in the chopped parsley, allowing its fresh aroma and color to brighten the soup. Give it a final taste and adjust seasoning if needed.
  8. Serve the soup hot, ladled into bowls, with a sprinkle of extra herbs or lemon slices if desired. Enjoy the cozy comfort with a lively, herbal kick!

Notes

For extra flavor, use homemade broth and shredded rotisserie chicken. Add a pinch of red pepper flakes for some heat or a drizzle of olive oil before serving for extra richness.