Chicken Lemon Rice Soup
Bright with lemon, full of vegetables — the soup I make when someone needs looking after.
How to make it
- 1
Chop and dice everything first. Over high heat in a large pot, sauté the onion ~2 minutes.
- 2
Add the celery and carrots and stir.
- 3
Add the parsley, broccoli, and zucchini, and stir ~3 minutes to let the vegetables sweat.
- 4
Add the lemon juice and stock. Bring to a boil, add the frozen chicken thighs, and return to a boil.
- 5
Cover (lid slightly cracked) and simmer on medium-low for 25 minutes.
- 6
Remove the chicken, chop or dice, and return it to the pot.
- 7
Add the rice, salt, pepper, and thyme sprigs. Stir.
- 8
Cover and simmer on medium-low another 25 minutes.
- 9
Remove the thyme sprigs, taste for seasoning, and serve hot.
Brooke’s note
For variety, try adding diced sweet potato or pureed ginger. Freeze leftovers to enjoy another time.
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