Zesty Lemon Chicken and Rice Soup

When the chill of winter settles in or rainy days loom overhead, there's nothing quite like a warm bowl of soup to bring comfort to the soul. Among the myriad of soup recipes, Zesty Lemon Chicken and Rice Soup stands out with its vibrant and refreshing flavors. This dish brilliantly combines the hearty essence of chicken with the zesty brightness of lemon, creating a nourishing bowl that’s perfect for both body and spirit.

Warm up this winter with a delicious bowl of Zesty Lemon Chicken and Rice Soup. This comforting dish combines tender chicken, fluffy jasmine rice, and a burst of zesty lemon for a refreshing, nourishing meal. Packed with nutrients and flavor, it's perfect for cozy family dinners or rainy days. Learn how to sauté vegetables, brown chicken, and create a rich broth that brings all the ingredients together. Discover a comforting recipe that not only delights the taste buds but also supports your health. Enjoy the deliciousness!

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Ingredients

1 lb boneless, skinless chicken breasts

1 cup uncooked jasmine rice

1 medium onion, diced

2 cloves garlic, minced

3 medium carrots, peeled and sliced

2 celery stalks, sliced

6 cups low-sodium chicken broth

1 cup fresh lemon juice (about 4 lemons)

Zest of 2 lemons

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and pepper to taste

¼ cup fresh parsley, chopped (for garnish)

2 tablespoons olive oil

Instructions

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, and sauté for about 3-4 minutes until translucent. Then add the minced garlic, sliced carrots, and celery. Continue to cook for an additional 5 minutes until the vegetables begin to soften.

Brown the Chicken: Push the vegetables to one side of the pot and add the chicken breasts. Sear them for about 3-4 minutes on each side until lightly browned.

Add Broth and Simmer: Pour in the chicken broth, followed by the lemon juice, lemon zest, dried thyme, oregano, salt, and pepper. Bring the mixture to a gentle boil.

Cook the Rice: Once boiling, lower the heat to a simmer and add the uncooked jasmine rice. Stir to combine, then cover and simmer for about 20 minutes, or until the rice is tender and the chicken is cooked through.

Shred the Chicken: Carefully remove the chicken breasts from the pot and place them on a cutting board. Let them cool slightly, then shred the chicken using two forks and return the shredded chicken back into the soup.

Final Seasoning: Taste the soup and adjust seasoning with additional salt, pepper, or lemon juice as needed, giving it a bright and zesty flavor.

Serve: Ladle the soup into bowls and garnish with fresh parsley. Enjoy warm with a slice of crusty bread on the side!

Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 6