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Tuesday, February 3, 2015

Lemon Chicken Rice Soup

It seems like hubby has now got the flu that the rest of us had two weeks ago... so I decided this recipe would be nice and easy for him to handle.  The flavor of the soup is wonderful however I wouldn't go as far to say that it is my favorite soup recipe.  It has a nice freshness that I really appreciated. 

2 tablespoons olive oil, divided
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
3 tsp garlic powder
1 tsp onion powder
I used half a bag of frozen carrots 
1/2 teaspoon dried thyme
6 cups chicken stock  
3/4 cup uncooked rice
1 sprig rosemary
Juice of 1 lemon
2 tablespoons chopped fresh parsley leaves
 
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat.
Season chicken breasts with salt and pepper, to taste.
Add chicken to the stockpot and cook until golden.
Add remaining 1 tablespoon oil to the stockpot.
Add garlic, onion, and carrots.
Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in thyme until fragrant, about 1 minute.
Whisk in chicken stock.
Bring to a boil.
Stir in rice, rosemary and chicken.
Reduce heat and simmer until rice is tender, about 10-12 minutes.
Stir in lemon juice and parsley.
Season with salt and pepper.
Serve immediately.
 
 

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