Oh, the joy of wrapping yourself in a blanket and savoring a bowl of soup—this Creamy Lemon Chicken Rice Soup feels like a hug in a bowl. It’s a symphony of zesty lemon, tender chicken, and creamy rice, harmonizing like a favorite song you return to on chilly evenings. Remember that one time when you caught the first snowflake on your tongue? This soup is kind of like that—unexpectedly delightful!
Steps
- Heat olive oil in a large pot over medium heat and add diced onions, carrots, celery, along with salt and pepper. Cook these vegetables for about 10 minutes, stirring occasionally until they soften.
- Add minced garlic and dried thyme to the pot, stirring constantly for about a minute until the garlic becomes fragrant.
- Place boneless, skinless chicken thighs into the pot along with bay leaves, remaining salt, and pepper. Add water and rice, then bring to a boil over medium-high heat.
- Lower the heat to medium-low and let the mixture simmer covered for about 25 minutes until the chicken is thoroughly cooked.
- Remove the chicken from the pot, chop it into ½-inch pieces, and return it to the soup. Take the soup off the heat and add lemon juice and parsley, stirring well before serving.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 large carrots, diced
- 3 celery stalks, diced
- 1 ½ teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 ½ pounds boneless skinless chicken thighs
- 2 dried bay leaves
- 8 cups water
- ½ cup short grain rice
- Juice from 2 lemons (about ? cup)
- Parsley, for serving
Nutritional Values
Calories: 996kcal | Carbohydrates: 88g | Protein: 96g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.08g | Cholesterol: 432mg | Sodium: 2892mg | Potassium: 1928mg | Fiber: 12g | Sugar: 12g | Vitamin A: 20600IU | Vitamin C: 92mg | Calcium: 212mg | Iron: 8mg
FAQ
- How do you store and reheat Chicken Lemon Rice Soup?
- Allow the soup to cool completely before placing it in an airtight container. It can be stored in the refrigerator for up to four days. To reheat, warm it gently on the stovetop or in the microwave for about three minutes, stirring halfway through. You may need to add a bit of water or stock when reheating, as the rice tends to absorb moisture over time.
- Is it possible to freeze this soup?
- Absolutely! You can freeze the soup by transferring it to an airtight container. It will keep in the freezer for up to six months. For best results, let it thaw in the refrigerator overnight before reheating.
- Can frozen chicken thighs be used in this recipe?
- Yes, frozen chicken thighs can be used. It’s best to thaw them in the refrigerator before cooking, but they work well in this recipe.
- What can I use as a substitute for short-grain rice?
- You can replace short-grain rice with long-grain rice or even brown rice, though you’ll need to extend the cooking time by 25 minutes if using brown rice. Other alternatives include potatoes, riced cauliflower, celery root, or chopped zucchini for a low-carb option.
- When should I add the lemon juice?
- It’s best to add the lemon juice after the soup has finished cooking. Adding it too early can result in a bitter taste, whereas adding it at the end enhances the soup’s fresh, bright flavor.
Tips
- Prevent Garlic from Burning: Stir the garlic constantly while it’s cooking to avoid burning, which can introduce a bitter taste to the soup. Move on to the next step as soon as the garlic becomes fragrant.
- Add Lemon Juice at the End: Introduce the lemon juice after the soup has finished cooking to maintain a fresh and vibrant flavor. Adding it too early can result in a bitter taste.
- Use Leftover Chicken for Convenience: For a quicker preparation, use chopped leftover roast or rotisserie chicken. Just be sure to use chicken broth instead of water to enhance the soup’s flavor.
- Simmer Without a Lid: Allow the soup to simmer with the lid off, which helps it reduce slightly and intensifies the flavors for a richer taste.
Equipment
- Large Stockpot – Essential for cooking the soup.
- Fine-Mesh Sieve – Useful for straining the chicken broth.
- Cutting Board – Needed for chopping the vegetables and chicken.
- Chef’s Knife – For dicing and chopping ingredients.
- Citrus Juicer – Handy for extracting juice from lemons efficiently.
