Name: Lemon-Herb Chicken Rice Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz raw chicken breast; 0.25 cup dry white rice; 1 tsp olive oil; 0.5 cup raw carrots; 0.5 cup raw celery; 0.25 cup raw onion; 1 clove garlic; 2 cup chicken broth; 1 tbsp lemon juice; 0.25 tsp dried thyme; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

Nutrition

Per serving

466 calories

Protein: 40g; 35% of calories
Carbs: 54g; 47% of calories
Fat: 9g; 18% of calories

Instructions

Prep 10 min · Cook 20 min

In a medium pot, heat the olive oil over medium heat.
Add the diced raw onion, raw carrots, and raw celery; sauté for 5 minutes until the vegetables begin to soften.
Stir in the minced garlic, dried thyme, sea salt, and black pepper, cooking for 1 minute until fragrant.
Pour in the chicken broth and add the whole raw chicken breast and dry white rice.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 to 18 minutes until the rice is tender and the chicken is cooked through.
Remove the chicken breast from the pot, shred it with two forks, and return the meat to the soup.
Stir in the lemon juice and fresh parsley before serving warm.

Nutrition

Ingredients

Instructions

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