How to Make Lemony Chicken Rice Soup
- cook TIME 30 mins
- prep TIME 10 mins
- total TIME 40 mins
Ingredients (18)
- 26 oz skinless boneless chicken breast
- 2 oz lemon slice
- 1 tbsp lemon juice
- 1/4 cup uncooked long-grain rice
- 3 cup unsalted chicken broth
- 6 oz white mushroom quartered
- 0.75 oz shredded parmesan cheese
- 1 tbsp garlic minced
- 2 tbsp olive oil
- 1/2 tsp salt
- 2 oz onion chopped
- 4 oz celery chopped
- 12 oz carrot chopped
- 2 tbsp unsalted butter
- 2 tbsp parsley chopped
- 2 tbsp dill chopped
- 1/2 tsp ground black pepper
- 1 bay leaf
INSTRUCTIONS
PREP:
Mince the garlic: Slice the head off of 2 cloves of garlic, and press them on your cutting board with your knife. Peel the skin away, chop them finely, and measure out 1 tbsp.
Chop the onion: Half an onion and store the other half away. Peel the half, chop it, and measure out 2 oz.
Chop the celery: Slice the leaves off of 3-4 celery stalks and chop the stalk. Measure out 4 oz. The leaves can be saved for making stocks or stir-fries.
Quarter the mushrooms: Measure 6 oz white button mushrooms and quarter them.
Chop the carrot: Slice off the carrot’s head and peel the skin away. Cut it into 1/2” slices, cut the slices into fingers, then the fingers into chunks.
Slice the lemon: Cut 1 lemon into slices roughly 1/8” in thickness. Measure out 2 oz
Juice the lemon: Slice a lemon in half and put one half away. Squeeze the other and measure out 1 tbsp.
Chop the parsley: Chop some parsley and measure out 2 tbsp.
Chop the dill: Chop some dill and measure out 2 tbsp.
Grate the cheese: Grate and measure out 0.75 parmesan.
COOK:
Sauté aromatics: Heat 2 tbsp olive oil over medium heat for 30 seconds, and melt 2 tbsp unsalted butter in it. Sauté 1 tbsp garlic and 2 oz onion for 30 seconds or until fragrant.
Add mushrooms: Add 6 oz quartered mushrooms and sauté for about 2 minutes.
Add celery and carrots: Add 4 oz celery and 12 oz carrot and sauté for about 2 minutes.
Stir in the seasonings and rice: Stir in 1/4 cup uncooked long-grain rice, 1/2 tsp salt, 1/2 tsp pepper, and 1 bay leaf. Stir until everything is well-mixed.
Add chicken broth and chicken breasts: Pour in 3 cups unsalted chicken broth and submerge 26 oz skinless boneless chicken breasts in the pot. Simmer for 20 minutes on medium heat, uncovered. If you’re using rotisserie chicken, 15 minutes only.
Turn off the stove and shred the chicken: There are two methods: chopping the chicken breasts with a knife, which is quicker, and shredding them up using two forks. The latter takes some time but we love how fine the shreds are.
Add them back to the stove and cook: for an additional 2 minutes, just to get things warmed up.
Stir in cheese and lemon juice: 0.75 oz parmesan cheese and 1 tbsp lemon juice. Turn off the heat.
Garnish and serve: Sprinkle 2 tbsp dill and 2 tbsp parsley on top of the soup. Ladle it into serving bowls. Garnish with lemon slice.
