Chicken, Rice, and Lemon Herb Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 4 cups low-sodium chicken broth
• 1 cup uncooked long-grain white rice
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 lemon, zested and juiced
• 2 cups fresh spinach
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots; cook until softened.
2. 2 Stir in garlic, thyme, and oregano; cook for another minute.
3. 3 Add chicken broth and bring to a simmer. Stir in rice and return to a simmer.
4. 4 Add chicken pieces to the pot, cover, and cook until chicken is cooked through and rice is tender.
5. 5 Stir in lemon zest, lemon juice, and spinach; cook until spinach is wilted.
6. 6 Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Equipment

• Large pot

Variations

• Add a can of white beans for extra protein and creaminess.

Substitutions

• Use vegetable broth and omit chicken for a vegan version.

Pairings

• Pairs well with a glass of crisp Sauvignon Blanc.

Nutrition

Tips

• For extra flavor, use homemade chicken broth.
• Feel free to add a splash of cream for a richer soup.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

• Serve with warm crusty bread or a side salad for a complete meal.

FAQ