Lemon Chicken Soup
Lemon chicken soup marries citrus with chicken in a steamy, dreamy bowl! This true comfort food will brighten those dreary winter days!
Servings 5 servings
Calories 406kcal
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 large cloves garlic, minced
- 6 carrots, diced
- 4 stalks celery, diced
- 1/2 salt
- black pepper
- 2 teaspoons Italian seasoning
- 2 tablespoons all-purpose flour
- 8 cups low sodium chicken broth
- 2 tablespoons chicken flavor Better Than Bouillon
- 1/2 cup fresh lemon juice
- 1 bay leaf
- 1 sprig fresh rosemary
- 1 (2-3 inch) Parmesan cheese rind
- 1/2 cup rice
- 1 cup Parmesan, grated
- 2 cups rotisserie chicken, shredded
Instructions
- Add oil to a large pot heating over medium heat. Saute onion, garlic, carrots, celery, 1/2 teaspoon salt, black pepper, and Italian seasoning until onion is translucent.
- Sprinkle flour over vegetables and cook, stirring constantly, for 1 minute.
- Remove pot from the heat and slowly whisk in chicken stock until smooth.
- Stir in Better Than Bouillon, lemon juice, bay leaf, rosemary sprig, and Parmesan rind and bring to a boil over medium-high heat. Reduce heat immediately and simmer 30 minutes. Remove the bay leaf and Parmesan rind and discard.
- Bring the soup back to a high simmer and add the rice and Parmesan cook until it's tender about 15-20 minutes. Add the chicken is heated through, about 5-8 minutes.
- Adjust seasoning, ladle into individual bowls and sprinkle with parsley. Serve, passing extra Parmesan.
Nutrition
Serving: 1serving | Calories: 406kcal | Carbohydrates: 35g | Protein: 30g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 57mg | Sodium: 696mg | Potassium: 889mg | Fiber: 4g | Sugar: 6g | Vitamin A: 12561IU | Vitamin C: 17mg | Calcium: 325mg | Iron: 2mg