Creamy Lemon Chicken Soup: Your New Comfort Favorite!

Creamy Lemon Chicken Soup: Your New Comfort Favorite!

Chicken lemon soup: master this comforting and healthy recipe in under an hour. Packed with flavor, perfect for any weeknight meal.

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Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Servings: 6

Course: Main Course

Cuisine: Mediterranean

Calories: 380

Ingredients Method Notes

Ingredients

  

• 1 tablespoon Olive Oil
• 1 pound Chicken Thighs
• 1 Sweet Onion (diced)
• 2 Carrots (diced)
• 2 Stalks Celery (diced)
• 1 Red Bell Pepper (diced)
• 2 Garlic Cloves (chopped)
• 1 teaspoon Thyme (chopped)
• 5 cups Chicken Broth
• 1 Bay Leaf

Method

 

1. Heat 1 tablespoon Olive Oil in a large pot over medium-high heat. Add the 1 pound Chicken Thighs and sear for about 2-3 minutes on each side.
2. Add in the 1 Sweet Onion (diced), 2 Carrots (diced), 1 Red Bell Pepper (diced), and 2 Stalks Celery (diced), and cook until tender, about 5-6 minutes.
3. Add the 2 Garlic Cloves (chopped) and 1 teaspoon Thyme (chopped) and cook until fragrant, about a minute.
4. Add the 5 Cups Chicken Broth, 1 Bay Leaf, and 1/3 Cup Uncooked brown rice, then bring it to a boil.
5. Reduce the heat and simmer until rice is cooked through, about 20-25 minutes. Remove the chicken and shred it using two forks.
6. Return the shredded chicken to the pan and stir in the juice from 1 Lemon, zest, and a Handful Parsley. Season with salt and freshly ground pepper, to your taste, and enjoy!

Notes

– Don’t overcook the rice: The rice will continue to absorb liquid even after the heat is off. Cook until just tender, around 20-25 minutes, to avoid a mushy texture.
– For food safety, ensure chicken reaches an internal temperature of 165°F (74°C) before shredding. Use a meat thermometer to check.
– Storage: Leftover chicken lemon soup can be refrigerated in an airtight container for up to 3-4 days. For longer storage, freeze portions for up to 3 months, then reheat gently on the stovetop or microwave, adding a splash of broth if needed.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

• Don’t overcook the rice: The rice will continue to absorb liquid even after the heat is off. Cook until just tender, around 20-25 minutes, to avoid a mushy texture.
• For food safety, ensure chicken reaches an internal temperature of 165°F (74°C) before shredding. Use a meat thermometer to check.
• Storage: Leftover chicken lemon soup can be refrigerated in an airtight container for up to 3-4 days. For longer storage, freeze portions for up to 3 months, then reheat gently on the stovetop or microwave, adding a splash of broth if needed.

This Lemon Chicken Rice Soup is a testament to how simple ingredients can create profound comfort. Enjoy this nourishing meal, share it with loved ones, and savor the bright, heartwarming flavors. It’s a recipe that truly feels like a warm embrace.

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