1 hour 15 minutes
Chicken Lemon Rice Soup! This chicken lemon rice soup is a classic dish packed with tangy and savory flavors. Enjoy it any time of year for a hearty comforting and satisfying meal!
‣ 2 lb chicken, breast or thighs, boneless and skinless ‣ 8 cups chicken stock, or water ‣ 2 cups diced yellow onion ‣ 1 1/2 cup diced carrots ‣ 1 cup diced celery ‣ 1 1/2 teaspoons fresh minced garlic ‣ 2 bay leaves ‣ 3/4 teaspoon salt ‣ 3/4 teaspoon black pepper ‣ 3/4 cup arborio rice ‣ 1/4 cup salted butter, optional ‣ 1/4 cup lemon juice ‣ 1/4 cup fresh chopped parsley ‣ 2 teaspoons fresh chopped dill
In a Dutch oven set over medium heat, add chicken, chicken stock, yellow onion, carrots, celery, garlic, bay leaves, salt, and pepper. Give everything a good stir.
Bring the liquid to a boil, then reduce heat to a simmer. Let the soup cook, uncovered, for 30 minutes or until the chicken is cooked through. Make sure to stir occasionally.
Once the chicken is cooked, remove it from the pot and shred it with two forks. Set the chicken aside.
Add arborio rice and butter to the pot and give everything a good stir. Let the soup simmer for another 10 minutes.
Add the shredded chicken back into the pot along with the lemon, parsley, and dill. Stir everything well. Continue to cook the soup for another 10-15 minutes or until the rice is tender. Don’t forget to remove the bay leaves before serving!