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 500kcal
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 large cloves garlic, minced
- 6 carrots, diced
- 4 stalks celery, diced
- 1/2 teaspoon 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 (2 tablespoons) to a large pot heating over medium heat. Saute onion (1 large), garlic (4 large), carrots (6), celery (4 stalks), 1/2 teaspoon salt, black pepper, and Italian seasoning (2 teaspoons) until onion is translucent.
- Sprinkle flour (2 tablespoons) over vegetables and cook, stirring constantly, for 1 minute.
- Remove the pot from the heat and slowly whisk in chicken stock (8 cups) until smooth.
- Stir in Better Than Bouillon (2 tablespoons), lemon juice (1/2 cup), bay leaf (1), rosemary sprig (1), and Parmesan rind and bring to a boil over medium-high heat. Immediately reduce heat and simmer for 30 minutes. Remove the bay leaf and Parmesan rind and discard.
- Bring the soup back to a high simmer and add the rice (1/2 cup) and Parmesan cook until it's tender about 15-20 minutes. Add the chicken (2 cups) until it 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: 500kcal | Carbohydrates: 36g | Protein: 44g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 105mg | Sodium: 1101mg | Potassium: 775mg | Fiber: 4g | Sugar: 7g | Vitamin A: 12548IU | Vitamin C: 18mg | Calcium: 323mg | Iron: 2mg