I made this soup back in November, but didn't like how the picture turned out, so I haven't posted the recipe until now. The recipe is good, though, so ignore the picture and make this if you like chicken soup and lemons. :) I was inspired after a trip to our fave soup-and-salad lunch restaurant here, where the soup of the day was lemon, chicken and rice soup. This turned out well, but I learned two things: 1) Rice in leftover soup absorbs all the liquid overnight and you are left with mushy-rice slosh the next day. 2) Don't accidentally leave a lemon rind in your soup overnight (fish them out before serving in the 1st place!) because it will make your rice-slosh very bitter.
Don't be scared though. I'd make this soup again.
Lemon, Chicken and Rice Soup
1 tablespoon olive oil
1/2 large onion, chopped
2 garlic cloves, minced
1/2 cup sliced celery
1/2 cup sliced carrots
1 quart low-sodium chicken broth
2-3 cups water
2-3 teaspoons Better than Bouillon
3 boneless, skinless chicken breasts, chopped into bite-size pieces
sea salt & fresh pepper to taste
1/4 cup fresh lemon juice
2-3 thick yellow lemon rind pieces; not the white part
1-2 cups cooked rice
1. Heat the olive oil in a large soup pot. Cook the onion and garlic, stirring, for about 5 minutes. Add the celery and carrots, and then add the chicken broth, water, and better than bouillon. Bring to a boil. Add the raw chicken. Simmer 15-20 minutes.
2. When the chicken is cooked through, taste and add salt or pepper if necessary. Add the fresh lemon juice, and the lemon rind, and simmer another 5 minutes. Remove and discard lemon rinds. Add rice, stir to heat through, and serve soup.
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