Lemon Chicken Rice Soup

· 2 tablespoons olive oil, divided
· 1 pound boneless, skinless chicken breast, cut into 1-inch chunks
· Kosher salt and freshly ground black pepper
· 3 cloves garlic, minced
· 1 onion, diced
· 3 carrots, peeled and diced
· 2 stalks celery, diced
· 1/2 teaspoon dried thyme
· 5 cups chicken stock
· 1 bay leaf
· 3/4 cup brown rice
· Juice of 1 lemon
· 2 tablespoons chopped fresh parsley leaves

1) Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes.
2) Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme.
3) Add chicken stock, bay leaves bring to a simmer. Stir in brown rice, and simmer soup for 40-50 minutes (until rice is tender). Stir in lemon juice and parsley; season with salt and pepper, to taste.
4) Serve immediately.

Yields 6 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

–Jessica Chernicki



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