Lemony Chicken and Rice Soup
Adeena Sussman is one the of best recipe developers out there. When I found this recipe I know it would become a staple in my house. I made one or two tiny changes and that’s it. I know you’re going to love this soup as much as I do.
Ingredients
- 2 lbs skinless, boneless chicken breasts
- 4 tbsp olive oil, divided
- 2 leeks, pale green and white parts only, thinly sliced
- 3 carrots, diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 1 jalapeño, finely chopped
- 8 cups veggie or chicken broth, plus 2 cups water
- 1 cup brown rice
- 1/2 cup chopped fresh dill
- 1 lemon
- Salt, to taste
- Pepper, to taste
Instructions
Cook the Chicken
Season the chicken breasts with salt and pepper to taste. In a large soup pot over medium heat, add 3 tablespoons of olive oil. Add the chicken to the pot and cook for 5-6 minutes until browned. Flip the chicken and cook the other side for another 5-6 minutes until browned and nearly cooked through. Remove the chicken from the pot and set aside.
Prepare the Vegetables
Add the remaining 1 tablespoon of olive oil to the pot. Add the leeks and cook for 5-7 minutes, until softened but not browned. Add the carrots, celery, garlic, jalapeño, and season with salt and pepper. Cook for an additional 5 minutes, until the veggies are softened but not browned.
Cook the Rice
Add the rice to the pot, stirring it in with the vegetables. Pour in the broth and water, then bring the mixture to a boil. Reduce the heat to low and cook for approximately 30 minutes, or until the rice is cooked through.
Shred the Chicken
While the rice is cooking, shred the chicken once it is cool enough to handle. Set the shredded chicken aside.
Combine and Finish
Once the rice is cooked through, add the shredded chicken, chopped dill, and the juice and zest from the lemon to the soup. Cook for a few more minutes until everything is well combined and heated through.
Serve
Serve the soup with extra dill and lemon zest, and enjoy!