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Stays great refrigerated for 3 or 4 days, or frozen for up to 2 months.
Return your shredded chicken back into the soup then stir in your fresh lemon juice, zest, and parsley.
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Lemony Chicken Rice Soup
Currently at our home in Salt Lake City, it’s starting to feel like an in-between season.
You might know what I mean; it’s definitely still winter, but there are more sunny days lately, and an occasional *almost* warmer one…so spring is just starting to fill my thoughts.
Our Bright Lemony Chicken Rice Soup is so perfect for this “in-between” season! We still want warmth and comfort in the evenings, but maybe desire a bit lighter brighter soup that somehow reminds us that spring really is around the corner.
This soup is filling and satisfying thanks to the brown rice + high protein chicken – but it’s also very fresh and zippy tasting! You’ll feel energized after eating a big ole bowl!
There’s just something ultra-satisfying, and extremely comforting about a big stockpot of homemade soup sitting on the stove:
Your kitchen smells delicious, soup is often more affordable, and it’s great because dinner is ready even if you’ll have a few stragglers who arrive home later after work or sports.
Soup helps to stretch the family dinner budget while filling up those bellies with fresh, whole-food ingredients that you carefully choose yourself.
I often double up soup recipes because it tastes even better the next day, and also freezes very well.
So, after dinner, dish up your lunch containers for tomorrow and stash them in the fridge, then freeze the rest for the next time you’re craving this DELICIOUS soup!
As with most soups – they taste even better the next day, so double or triple your batch while you’re at it, and your future self will thank you!
Stays great refrigerated for 3 or 4 days, or frozen for up to 2 months.
ðŸ–Homemade Bone Broth Recipe
6 servings
Ingredients:
- 1 1/2 lbs boneless skinless chicken breast or thighs
- sea salt and ground pepper, to taste
- 2 Tbsps grass-fed butter or ghee, divided
- 1 large onion, diced
- 3 large carrots, sliced
- 4 celery ribs, diced
- 1 orange bell pepper, diced
- 4 fresh garlic cloves, pressed
- 2 tsps Italian seasoning
- 1 bay leaf
- 8 cups chicken bone broth
- 1 cup brown rice
- juice of 2 fresh lemons
- zest of 1 lemon
- freshly chopped parsley, to garnish
Instructions:
Pat your chicken dry using a paper towel then generously season the chicken with sea salt and pepper.
Heat 1 Tablespoon of butter in a large stock pot over medium heat. Sear your chicken until golden brown on both sides, then set aside on a plate.
Add the remaining tablespoon of butter and sauté the onion, carrots, celery, bell pepper, and garlic for 4-5 minutes.
Stir in the Italian seasoning and bay leaf. Stir in your broth and your brown rice then return the chicken back to the pot.
Bring your soup to a boil then reduce the heat and simmer for 35-40 minutes, or until the rice is tender and chicken is cooked through and falling apart.
Remove the chicken and bay leaf from the soup and carefully shred chicken with a fork. Discard the bay leaf.
Return your shredded chicken back into the soup then stir in your fresh lemon juice, zest, and parsley.
Serve soup while hot and enjoy!
💚Rachel
Ingredients
- 1 1/2 lbs boneless skinless chicken breast or thighs
- sea salt and ground pepper, to taste
- 2 Tbsps grass-fed butter or ghee, divided
- 1 large onion, diced
- 3 large carrots, sliced
- 4 celery ribs, diced
- 1 orange bell pepper, diced
- 4 fresh garlic cloves, pressed
- 2 tsps Italian seasoning
- 1 bay leaf
- 8 cups chicken bone broth
- 1 cup brown rice
- juice of 2 fresh lemons
- zest of 1 lemon
- freshly chopped parsley, to garnish
Instructions
- Pat your chicken dry using a paper towel then generously season the chicken with sea salt and pepper.
- Heat 1 Tablespoon of butter in a large stock pot over medium heat. Sear your chicken until golden brown on both sides, then set aside on a plate.
- Add the remaining tablespoon of butter and sauté the onion, carrots, celery, bell pepper, and garlic for 4-5 minutes. Stir in the Italian seasoning and bay leaf.
- Stir in your broth and your brown rice then return the chicken back to the pot.
- Bring your soup to a boil then reduce the heat and simmer for 35-40 minutes, or until the rice is tender and chicken is cooked through and falling apart.
- Remove the chicken and bay leaf from the soup and carefully shred chicken with a fork. Discard the bay leaf.
- Return your shredded chicken back into the soup then stir in your fresh lemon juice, zest, and parsley.
- Serve soup while hot and enjoy!
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