Description
This Chicken Lemon Rice Soup is a comforting and hearty dish featuring tender chicken thighs, aromatic vegetables, and short grain rice simmered in a bright, lemony broth. Perfect for a nourishing meal, it combines simple ingredients with fresh lemon juice for a refreshing twist.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 large carrots, diced
- 3 celery stalks, diced
- 1 ½ teaspoon salt, divided
- 1 teaspoon black pepper, divided
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 2 dried bay leaves
- 8 cups water
Main Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- ½ cup short grain rice
- 2 lemons, juiced (about ⅓ cup)
- Parsley for serving
Instructions
- Prepare the Vegetables: Heat the olive oil in a large stockpot over medium heat. Add the diced onion, carrots, celery, 1 teaspoon of salt, and ½ teaspoon of black pepper. Cook, stirring occasionally, until the vegetables are softened, approximately 10 minutes.
- Add Aromatics and Chicken: Stir in the minced garlic and dried thyme, cooking and stirring constantly until fragrant, about 1 minute. Add the boneless skinless chicken thighs and dried bay leaves along with the remaining ½ teaspoon salt and ½ teaspoon pepper.
- Simmer the Soup: Pour in the 8 cups of water and add the short grain rice. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and cover the pot. Let it simmer until the chicken is cooked through and the rice is tender, about 25 minutes.
- Finish the Soup: Remove the cooked chicken from the pot and place it on a cutting board. Chop the chicken into ½-inch pieces, then return it to the soup. Remove the soup from heat and stir in the fresh lemon juice and chopped parsley right before serving.
Notes
- This soup is packed with hearty vegetables and tender chicken thighs, making it both nutritious and filling.
- The lemon juice added at the end brightens and balances the flavors beautifully.
- You can substitute the short grain rice with another rice variety, but cooking times may vary slightly.
- For a thicker soup, let it simmer uncovered for a few extra minutes to reduce the broth.
Nutrition
- Serving Size: 1.5 cups
- Calories: 249 kcal
- Sugar: 3 g
- Sodium: 723 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.02 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 108 mg
