Description
This comforting Lemon Chicken Rice Soup is a delightful blend of tender chicken, fresh vegetables, and aromatic herbs simmered together with basmati rice and finished with a fresh lemon juice kick. Perfect for a cozy dinner, this soup warms you from the inside out with its bright flavors and hearty ingredients.
Ingredients
Scale
Main Ingredients
- 2 tablespoons butter
- 1.5 pounds boneless skinless chicken breasts, diced into 1-inch pieces
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 leek, halved and sliced
- 3 medium carrots, sliced
- 2 celery stalks, diced
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 3 to 5 sprigs of fresh thyme
- 1 bay leaf
- 4 cups chicken stock
- 1 cup water
- 1 cup basmati rice
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Brown the Chicken: Heat 1 tablespoon of butter over medium-high heat in a large pot or dutch oven. Add diced chicken pieces and cook until browned, about 5 minutes, stirring occasionally. Once browned, remove the chicken from the pot and set aside.
- Sauté Aromatics: Add the remaining tablespoon of butter to the same pot. When melted, add the diced onion and cook for 3 minutes until softened. Add minced garlic and cook for an additional 30 seconds to release its aroma.
- Cook Vegetables: Add the sliced carrots, diced celery, and sliced leek to the pot. Sauté the vegetables for about 4 minutes, stirring occasionally to prevent sticking and to blend flavors.
- Add Seasonings and Broth: Add kosher salt, ground black pepper, fresh thyme sprigs, and the bay leaf. Pour in the chicken stock, then return the browned chicken pieces to the pot. Stir everything to combine.
- Simmer the Soup: Cover the pot and bring the soup to a low boil. Once boiling, reduce the heat and let it simmer for 10 minutes, stirring occasionally to meld the flavors.
- Add Rice and Water: Stir in the basmati rice and the cup of water. Increase the heat to bring the soup back to a low boil. Then lower the heat and let it simmer uncovered for an additional 10 minutes or until the rice is tender.
- Finish with Lemon Juice: Remove the pot from heat and stir in the freshly squeezed lemon juice for a bright, fresh finish. Remove thyme sprigs and bay leaf before serving.
Notes
- For a creamier texture, you can add a splash of cream or coconut milk just before serving.
- Adjust lemon juice quantity to taste; add more for extra tanginess.
- Use low-sodium chicken stock to control the saltiness of the soup.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- To make it gluten-free, ensure the chicken stock used does not contain gluten additives.
