Description
Creamy Lemon Chicken and Rice Soup
Ingredients
1 lb cooked shredded chicken (rotisserie works great!)
1 cup long-grain rice
6 cups chicken broth
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 tbsp olive oil
1 tsp dried oregano
1/2 tsp red pepper flakes (optional)
1/2 cup heavy cream
1/4 cup freshly squeezed lemon juice
1 tbsp lemon zest
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions
Sauté veggies: In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Cook until softened (about 5 minutes).
Add broth and rice: Pour in chicken broth, stir in rice, oregano, and red pepper flakes. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, or until rice is tender.
Add chicken: Stir in shredded chicken, heavy cream, lemon juice, and lemon zest. Simmer for an additional 5 minutes.
Season: Add salt and pepper to taste.
Garnish and serve: Ladle into bowls, garnish with fresh parsley, and serve warm.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 320 kcal per serving
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