This lemon chicken and rice soup is the perfect recipe for a cozy night in. The lemon adds a bright flavor to the rich chicken and rice, making it the perfect winter soup!
2pounds(907g)boneless, skinless chicken breasts or thighs
3clovesgarlicminced
1yellow oniondiced
1cup(101g)celerydiced
1 ½cup(192g)carrotdiced
2bay leaves
1 ½teaspoonssalt
¾teaspoonblack pepper
8cups(1893ml)wateror chicken stock (see notes)
¼cup(57g)butter
¾cup(150g)arborio rice
¼cup(61g)freshly squeezed lemon juice
¼cup(15g)fresh parsleyfinely chopped
2tablespoons(1g)fresh dillfinely chopped
Instructions
Add chicken, garlic, onion, celery, carrots, bay leaves, salt, pepper and water to a large soup pot over medium heat and stir. Bring to a boil, then reduce heat to low, cover and simmer for 30 minutes, until chicken is cooked through.
Remove chicken from the pot and shred with two forks. Set aside.
Add arborio rice and butter to the vegetables and broth and stir well. Simmer over low heat for 10 minutes.
Add back in the chicken, lemon juice, parsley and dill. Stir well and continue cooking for another 10-15 minutes, until rice is tender. Season with more salt and pepper if desired and remove bay leaves before serving.
Notes
Using water instead of broth: Since you simmer the chicken for 30 minutes with the vegetables and spices, you can save money by using water instead of broth and it still ends up tasting super flavorful. If using broth, you may want to cut back slightly on the salt.