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.

Course Dinner

Keyword chicken, soup, healthy soup, rice, lemon, carrot, easy soup, carrots, celery, chicken thighs

Prep Time 20

Cook Time 35

Servings

Calories 348

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