Name: Lemon Chicken Vegetable Rice Soup
Prep time: 10 min
Cook time: 21 min
Total time: 31 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 1 tsp extra virgin olive oil; 0.25 cup yellow onion; 0.5 cup carrots; 0.5 cup celery; 0.5 cup zucchini; 1 cup chicken bone broth; 0.5 cup water; 0.5 cup cooked white rice; 1 tbsp fresh lemon juice; 0.25 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

Nutrition

Per serving

459 calories

Protein: 47g; 41% of calories
Carbs: 46g; 40% of calories
Fat: 10g; 19% of calories

Instructions

Prep 10 min · Cook 21 min

Heat the extra virgin olive oil in a small pot over medium heat.
Add the diced yellow onion, sliced carrots, and sliced celery to the pot and sauté for 5 minutes until the vegetables begin to soften.
Add the chicken breast, cut into bite-sized pieces, and cook for 4 minutes until the exterior is lightly browned.
Stir in the diced zucchini, dried oregano, sea salt, and black pepper to coat the ingredients.
Pour in the chicken bone broth and water, then bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot with a lid, and simmer for 10 minutes until the chicken is cooked through and the vegetables are tender.
Stir in the cooked white rice and fresh lemon juice, allowing the soup to heat through for an additional 2 minutes.
Remove from heat and garnish with chopped fresh parsley before serving in a warm bowl.

Nutrition

Ingredients

Instructions

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