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Chicken and Rice Soup With Lemon

This soup is a comforting, nourishing bowl of goodness. Tender pieces of chicken are simmered with carrots, onions, celery and garlic for a delicious flavor base. White rice is added for heartiness, soaking up the flavors of the broth. Fresh dill and lemon brighten the dish and make dinnertime tasty.
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Course: Dinner
Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 8
Calories: 348kcal

Ingredients

  • 1 Tbsp. olive oil
  • 1 yellow onion (diced)
  • 3 large carrots (diced in ¼” half moons)
  • 3 celery stalks (diced)
  • 3 garlic cloves (minced)
  • 8 cups low sodium chicken broth
  • 1 ½ lb. boneless skinless chicken thighs
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 1 cup uncooked jasmine white rice (rinsed and drained)
  • 2 Tbsp. fresh dill (chopped or 1 Tbsp. dried dill)
  • 1 bunch kale (chopped)
  • 1 lemon (juiced)

Instructions

  • Heat a large soup pan with a lid over medium heat. Add olive oil.
  • Once hot, add onion, carrots and celery into the pan with a dash of salt. Cook, stirring occasionally, until veggies are softened, about 4-5 minutes.
  • Stir in garlic and cook until fragrant, about 30 seconds.
  • Add in the chicken broth, chicken thighs, salt and pepper. Bring contents to a boil.
  • Once a boil has been reached, add in white rice and stir to combine. Lower heat to a simmer and cover. Cook for 15-18 minutes, until the rice is tender and chicken is cooked through.
  • Remove the lid and carefully remove the chicken to a clean cutting board. Stir kale and dill into the soup pan. Shred the chicken with two forks and return to the pan. Continue to simmer for 5-10 minutes, until kale is wilted.
  • Stir in lemon juice. Taste and add additional seasonings and lemon juice as needed.
  • Ladle into bowls and serve! Option to top with additional fresh dill. Enjoy!

Notes

  • Refrigerate leftovers in a sealed container for up to four days.
  • This is a perfect freezer-friendly meal. After the soup has cooled down and is no longer warm to the touch, pour it into a sealed container and freeze for up to two months.
  • Sub fresh spinach or another leafy green for the kale.

Nutrition

Calories: 348kcalCarbohydrates: 27gProtein: 21gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 83mgSodium: 397mgPotassium: 560mgFiber: 2gSugar: 2gVitamin A: 4322IUVitamin C: 14mgCalcium: 52mgIron: 2mg
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Nutrition Facts
Chicken and Rice Soup With Lemon
Amount per Serving
Calories
348
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
8
g
Cholesterol
 
83
mg
28
%
Sodium
 
397
mg
17
%
Potassium
 
560
mg
16
%
Carbohydrates
 
27
g
9
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
21
g
42
%
Vitamin A
 
4322
IU
86
%
Vitamin C
 
14
mg
17
%
Calcium
 
52
mg
5
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.