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Lemon Chicken Rice Soup Recipe

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This recipe for Lemon Chicken Rice Soup is from The Remington Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
▢ 2 pounds boneless, skinless chicken breasts (or chicken thighs)
▢ 3 cloves garlic, minced
▢ 1 yellow onion, diced
▢ 1 cup diced celery
▢ 1 cup diced carrots
▢ 2 bay leaves
▢ 1 ½ teaspoons salt
▢ ¾ teaspoon black pepper
▢ 8 cups water (or chicken stock)
▢ ¼ cup salted butter
▢ ¾ cup rice
▢ ¼ cup freshly squeezed lemon juice
▢ ¼ cup finely chopped fresh parsley
Directions:
Directions:
Place chicken breasts, garlic, onion, celery, carrots, bay leaves, salt, pepper and water into a large pot over medium heat. Stir mixture.
Bring to a boil, then reduce heat to low. Cover and allow to simmer for 30 minutes (until chicken is cooked). Note: Internal temperature of the chicken should reach 165F degrees when thoroughly cooked.
Remove chicken from the pot and shred or finely dice. Set aside.
Add butter and rice to the pot and stir well. Cover and simmer mixture over medium-low heat for 10 minutes.
Add the cooked chicken, lemon juice, parsley and dill into the pot. Stir well and continue cooking (covered) for another 10-15 minutes, until rice is tender.
Season with more salt and pepper (if desired). Remove bay leaves before serving. Optional: Top with fresh lemon slices. Enjoy!
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
35min
Personal Notes:
Personal Notes:
The first time I ever made this, it was for the Mang family that I worked for. It’s good when you’re not feeling well or a great comfort meal.

 

 

 

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