This Lemony Chicken and Rice Soup is SO delicious and comforting you'll want to curl up with a big bowl all Winter long! Loaded with tender chicken, tons of veggies, and plenty of rice, this soup is total comfort food. To make this recipe extra quick and easy, skip roasting the chicken and use a store-bought rotisserie chicken instead!
Water (check your package instructions to see how much water is called for)
For the Lemony Chicken and Rice Soup:
2tablespoonsolive oil
3large carrots, peeled and diced
2stalks celery, diced
1large onion, finely diced
6clovesgarlic, minced
1teaspoonsalt
1/2teaspoonblack pepper
8cupschicken stock (or chicken bone broth)
1cupwater
2bay leaves
1/3cupfresh lemon juice
1/4cupto 1/2 cup fresh dill, chopped
1/3cupfinely grated Parmesan cheese
Instructions
For the Lemon Chicken:
Preheat oven to 375 degrees(F). In a small bowl combine the olive oil, lemon juice, garlic powder, salt and pepper; whisk well to combine.
Place chicken breast in a small baking dish and drizzle with marinade, toss well to ensure both sides are well coated.
Place in the oven and bake for 28 minutes, or until the chicken is cooked through, flipping at the halfway point.
Cool slightly, then - using two forks or your hands - shred the chicken into small chunks. Set aside.
For the Rice:
Cook rice according to package instructions. Once cooked, fluff and remove from heat. Set aside until needed.
For the Lemony Chicken and Rice Soup:
Heat oil in a large soup pot over a medium-heat. Add carrots, celery, and onion, and cook, stirring occasionally, for 5 to 6 minutes. Add garlic and cook for another minute, or until fragrant. Add in salt and pepper and stir to combine. Pour in the chicken stock and water. Then toss in the bay leaves.
Increase heat to medium-high and bring soup to a boil. Reduce heat to a simmer and cook for 30 minutes.
Stir in cooked chicken and rice and cook for another 5 minutes. Stir in lemon juice, dill, and Parmesan cheese. Taste soup and adjust seasoning, if needed.
Remove from heat and serve at once! Soup will keep, covered in the fridge, for up to 5 days! If it becomes too thick, add a little chicken broth or water.
Video
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature