Lemony chicken and rice soup

This winter. This freaking winter! I wish it would go away already and never ever come back. I know everyone in the Northeast (and even the Mid-Atlantic) is feeling the same way right about now. Where the heck is spring and why wasn't it hear weeks ago? We've had a few teaser days, but I'm ready for hot, sticky, unadulterated humidity. Bring. It. On. 

In the meantime, I'll share with you the staple meal that I made all winter long to make me feel warm and cozy on even the blustery-ist of days. I really think this soup passes as a meal since it contains lots of veggies, rice and tons of chicken. Plus, since it's brightened up by the lemon I will probably continue to make this in the spring too. If it ever decides to show up. Full recipe and additional photos below. 

Lemon Chicken and Rice Soup
Serves 6

6 cups of low-sodium chicken broth or homemade chicken stock
2 cups water
1 tbsp. olive oil
1 cup carrots, diced
1 cup celery, diced
1/2 cup onion, diced
1/2 cup red pepper, diced
2 cloves garlic, minced
1 tsp. oregano
Juice of two lemons
1 cup of long-grain white rice
2 cups rotisserie chicken, shredded or cubed
Salt and pepper to taste

Heat dutch oven over medium heat and add one tablespoon of olive oil.

Sauté the diced carrots, celery, onion, red pepper, garlic and oregano until vegetables start to soften, approximately 3-5 minutes. Pour in chicken broth and water and bring to a boil.

Once boiling, reduce heat to medium-low, add lemon juice and rice. Cover the pot with a lid and reduce the heat to medium high. Cook for 20 - 25 minutes until rice is soft.

Add the shredded chicken. Season with salt and pepper to your liking and serve!

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