In this dish, I used store bought rotisserie chicken. I like to do this for two reasons: convenience and more flavorful meat. I was also able to use the bones from the rotisserie chicken to make the chicken broth. Overall, I was happy with how this dish turned out! This tangy and filling soup is just the perfect thing on a cold chilly day.
Lemon Chicken Rice Soup
Ingredients
- 2 tsp olive oil
- 1 cup diced carrots
- 1 large onion, chopped
- 3 sticks celery, chopped
- 2 cloves garlic, minced
- 1 tsp fresh thyme or ½ tsp dried thyme
- 2 tsp grated lemon rind
- 1 tsp kosher salt plus more to taste
- 9 cups chicken broth
- ½ cup fresh lemon juice
- 2 cups shredded rotisserie chicken meat
- 1 cup rice, rinsed and drained
- Freshly ground black pepper, to taste
Instructions
- In a pot, heat the oil over medium heat. Add the carrots, onion, celery, garlic, thyme, lemon rind and salt. Cook until the vegetables begin to soften, about 5 minutes.
- Add the chicken broth and lemon juice, and bring to a simmer.
- Add the shredded chicken meat and rice, and cook, stirring constantly, for 20 minutes or until the rice is cooked. Season to taste with salt and pepper.
- Serve hot.
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