Description
A cozy, comforting soup made with shredded chicken, fresh lemon, and rice in a deeply savory broth, perfect for chilly nights or recovery days.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced
- 2 garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 6 cups chicken broth (preferably homemade or low-sodium)
- 1 cup cooked, shredded chicken
- ½ cup white rice (long-grain or jasmine)
- Zest and juice of 1 large lemon
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- Salt and black pepper, to taste
- 1 bay leaf
- 1 egg (optional, for creamy texture)
- Fresh parsley or dill, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Cook for 5–7 minutes until softened.
- Add garlic and cook for 1 minute more, stirring often.
- Pour in the chicken broth. Add bay leaf, thyme, salt, and pepper. Bring to a gentle boil.
- Add the rice. Reduce heat, cover, and simmer for 15–18 minutes until rice is tender.
- Stir in shredded chicken, lemon zest, and lemon juice. Cook uncovered for 5–7 minutes more.
- (Optional) Beat egg in a bowl. Slowly whisk in ½ cup hot soup broth to temper, then stir the egg mixture into the soup.
- Ladle into bowls and garnish with fresh parsley or dill. Serve warm.
Notes
For best flavor, use high-quality or homemade broth. Add lemon juice at the end to keep it fresh and bright. If making ahead, cook rice separately to avoid it becoming mushy.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American