Plentiful Pantry Lemon Chicken and Rice Soup Enhanced Recipe
Whip up a zesty Lemon Chicken Rice Soup with pantry staples! Easy, comforting, and perfect for busy nights.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 garlic cloves minced
- 4 cups chicken broth or vegetable broth for a vegetarian option
- 2 cups cooked chicken shredded or diced
- 1 cup white rice or brown rice for a heartier version
- 1 lemon zested and juiced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt adjust to taste
- ½ teaspoon black pepper
- 1 cup baby spinach or kale optional, for added greens
- 1 tablespoon fresh parsley optional, for garnish
Instructions
Sauté the Aromatics:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened. Add the minced garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.
Add Broth and Rice:
- Pour in the chicken broth and bring it to a simmer. Add the rice, dried thyme, oregano, salt, and pepper. Stir well and bring it back to a simmer. Cook the rice for about 15-20 minutes (or according to the rice package directions) until tender.
Add Chicken and Lemon:
- Stir in the shredded or diced chicken, lemon zest, and lemon juice. Let the soup simmer for another 5 minutes to allow the flavors to combine. Adjust seasoning to taste with additional salt, pepper, or lemon juice if desired.
Add Greens (Optional):
- If you're using spinach or kale, add it at this point. Stir the greens into the soup and let them wilt for about 2 minutes.
Serve:
- Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot with a side of crusty bread or crackers for a complete meal.
Notes
Nutrition Information (per serving)
- Calories: 300
- Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 60mg
- Sodium: 800mg
- Carbohydrates: 35g
- Fiber: 3g
- Sugars: 4g
- Protein: 25g
- Vitamin A: 25% DV
- Vitamin C: 30% DV
- Calcium: 4% DV
- Iron: 8% DV