Lemon Chicken and Rice Soup

CategoryDifficultyBeginner

Soups are a great way of packing in a nutritional punch as the dominant flavours can often mask the multiple veggies added (a win for those picky eaters). This recipe boasts a variety of carbohydrate, protein, and fat sources, ensuring this soup presents as a meal as is, nothing added needed. Adding rice into this dish provides not only bulk and texture to the meal, but a more nutritionally complete profile.

Yields1 Serving
Prep Time20 minsCook Time30 minsTotal Time50 mins
 10 ml olive oil
 125 ml carrots, finely chopped
 125 ml celery, finely chopped
 125 ml onion, finely chopped
 5 ml mixed herbs
 2 l chicken stock
 125 ml Golden Delight Thai rice
 30 ml fresh lemon juice
 10 ml salt
 25 ml of black pepper
 3125 ml shredded leftover roast chicken or shredded poached chicken
 15 ml fresh parsley, finely chopped
 125 ml cream
1

Heat a large pot over medium heat and add 2 teaspoons of olive oil. Sauté the diced carrots, celery and onion until softened, about 5 to 8 minutes. Then stir in the mixed herbs and pour in the chicken stock. Cover and bring to a gentle boil. Once boiling, stir in the rice. Cover the pot with a tight-fitting lid and reduce the heat to medium-high. Cook the rice for 20 minutes; stirring only once or twice. Scrape the bottom of the pot to prevent the rice from sticking. When the rice is cooked, remove the lid and stir in the lemon juice.

2

Add in the shredded chicken, salt and pepper and cream. Serve immediately with chopped parsley. You can also serve with croutons.

Tip: The soup freezes well. If you do not have left over chicken, just chop and sauté some chicken breast. Corn can also be added to the soup to bulk it up, but do not switch the other vegetables out too much as these form the base of the soup. If preferred, the cream can be halved or left out.

Ingredients

 10 ml olive oil
 125 ml carrots, finely chopped
 125 ml celery, finely chopped
 125 ml onion, finely chopped
 5 ml mixed herbs
 2 l chicken stock
 125 ml Golden Delight Thai rice
 30 ml fresh lemon juice
 10 ml salt
 25 ml of black pepper
 3125 ml shredded leftover roast chicken or shredded poached chicken
 15 ml fresh parsley, finely chopped
 125 ml cream

Directions

1

Heat a large pot over medium heat and add 2 teaspoons of olive oil. Sauté the diced carrots, celery and onion until softened, about 5 to 8 minutes. Then stir in the mixed herbs and pour in the chicken stock. Cover and bring to a gentle boil. Once boiling, stir in the rice. Cover the pot with a tight-fitting lid and reduce the heat to medium-high. Cook the rice for 20 minutes; stirring only once or twice. Scrape the bottom of the pot to prevent the rice from sticking. When the rice is cooked, remove the lid and stir in the lemon juice.

2

Add in the shredded chicken, salt and pepper and cream. Serve immediately with chopped parsley. You can also serve with croutons.

Tip: The soup freezes well. If you do not have left over chicken, just chop and sauté some chicken breast. Corn can also be added to the soup to bulk it up, but do not switch the other vegetables out too much as these form the base of the soup. If preferred, the cream can be halved or left out.

Notes

Lemon Chicken and Rice Soup
IngredientsDirections