Chicken Rice Soup (Updated Recipe)

This is an update to an American classic: Chicken and Rice Soup. The addition of lemon and fresh parsley really adds some brightness and flavor. Sage, thyme, Rosemary, and even Italian seasoning are all good choices when seasoning this soup. I recommend that you limit your herbs to two or three. Less is more in this case.

12 oz Boneless, skinless chicken breastCubed into bite size pieces

½ cup Cooked brown rice

1 cup CarrotsCubed into bite size pieces

1 cup TurnipCubed into bite size pieces

1 cup OnionCubed into bite size pieces

1 cup CeleryCubed into bite size pieces

Zest and juice of 1/2 lemon

4 tsp Olive Oil

4 cups Water or home made chichen brothSimply boil a few chicken breasts in water with Mortons lite salt and pepper.

Measure out 2 servings of raw chicken per your plan and chop into small pieces.

Add olive oil to a soup pot and heat over medium high heat.

Add chicken cubes and veggies to the pot. Stir well.

Cook for 5 minutes until chicken looks cooked through and veggies begin to soften.

Add water or home made chicken broth and bring to a boil. Once boiling, lower heat to a simmer and let cook for 10 minutes stirring occasionally.

Add the cooked rice and lemon zest to the soup and cook for 5 more minutes. Taste and adjust seasoning. Morton's Lite salt and ground pepper are great here, but I also used fresh parsley and some thyme. Feel free to add your favorite herb or spice.

After 5 minutes turn off the heat and add the juice from half of a lemon just before serving.

This recipe makes 2 servings

Count each serving as: 1 protein - 2 veggie - 1 fat - 1 starch

Print Options:

Chicken Rice Soup (Updated Recipe)