If you're looking for a comforting chicken soup recipe, look no further! In this recipe, the popular chicken and rice combo is complemented with lemon zest and juice. Pefect when you're feeling under the weather, on a cold day or just because! Enjoy!
1 tbsp olive oil
2 medium carrots, coarsely chopped
1 large celery stalk, coarsely chopped
1/2 cup onion, chopped
1 garlic clove, pressed (or finely minced)
2 cups cooked chicken, chopped
1 teaspoon lemon zest
1/4 cup fresh lemon juice
1 (10 3/4 ounce) can fat free low-sodium cream of chicken soup
6 cups chicken broth
1/4 teaspoon fresh ground black pepper
2/3 cup long-grain white rice, uncooked
2 tablespoons fresh parsley, chopped
Heat oil in large stock pot. Add carrots, celery, onion and garlic, cook and stir for 2 minutes. Stir in chicken, lemon zest, lemon juice, soup, broth and black pepper; bring to a boil.
Stir in rice and reduce heat. Cover and simmer over low heat 15-20 minutes or until rice is tender.
Remove from heat and stir in parsley just before serving.
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