Cozy Chicken Lemon Rice Soup
This bright, cozy bowl of comfort is made with juicy chicken thighs, fresh lemon juice, hearty rice, and tender veggies. It's nourishing, easy to make, and perfect for chilly days or anytime you need a little warmth.
Equipment
- Large Pot
- Knife
- Cutting Board
Ingredients
Seasonings
- 1½ tsp salt divided
- 1 tsp black pepper divided
- 1 tsp dried thyme
Soup
- 1 tbsp olive oil
- 1 yellow onion diced
- 3 large carrots diced
- 3 celery stalks diced
- 3 cloves garlic minced
- 1½ lb boneless, skinless chicken thighs
- 2 dried bay leaves
- 8 cups water
- ½ cup short grain rice
- 2 lemons juiced (about ⅓ cup)
- chopped parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté until vegetables are tender, about 5-7 minutes.
- Add minced garlic, dried thyme, 1 teaspoon salt, and ½ teaspoon black pepper. Cook for another minute until fragrant.
- Add chicken thighs and bay leaves to the pot. Pour in 8 cups of water. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes.
- Remove chicken thighs from the pot and shred them using two forks. Discard bay leaves.
- Return shredded chicken to the pot. Add short grain rice and simmer for an additional 15-20 minutes, or until rice is tender.
- Stir in fresh lemon juice. Season with remaining salt and pepper to taste. Garnish with chopped parsley before serving.
Notes
For a creamier texture, add ½ cup of heavy cream after adding the rice. To brighten the flavor, a splash of lemon juice can be added just before serving.
