Chicken, Lemon and Rice Soup

Shanthi Appelo, MS, RD

| 1 min read

If you grew up in Michigan ─ or anywhere with long, gray winters ─ you likely know some version of this soup. It’s bright, cozy and nostalgic for many. The lemon adds lift, the rice makes it satisfying and the chicken brings it all together into something that feels like home in a bowl.
This soup is ideal for freezing without the rice, which you can add fresh when reheating to maintain the perfect texture. You can also freeze the rice separately and add to reheat.

Total Time:

45 minutes

Prep Time:

15 minutes

Cooking Difficulty:

Easy

Serving Amount
Ingredients

  • 1 Tbsp. olive oil

  • 1 onion, diced

  • 2 carrots, chopped

  • 2 celery stalks, chopped

  • 3 cloves garlic

  • 8 cups chicken broth

  • 11⁄2 lbs. chicken breast

  • 1 tsp. dried oregano

  • Salt and pepper to taste

  • 2 cups cooked rice (add when reheating if freezing)

  • 2 lemons, juiced (add when reheating if freezing)

  • Fresh parsley (add when reheating if freezing)

Instructions
  • Step 1

    Over medium-low heat, sauté onion, carrots and celery in olive oil until soft. Add garlic and cook 30 seconds.

  • Step 2

    Add broth, chicken, oregano, salt and pepper. Simmer 20–25 minutes.

  • Step 3

    Remove chicken, shred and return to pot. Season with salt and pepper to taste. If not freezing, add rice and lemon juice. Allow to cook for 10 more minutes. Serve with fresh parsley.

  • Step 4

    Cool completely before freezing. To reheat, add cooked rice and fresh lemon juice, then finish with herbs.

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