Lemony Chicken Rice Soup
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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