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Lemony Chicken Rice Soup

Servings: 6

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!