A comforting, flavorful soup you'll love!
Lemon Rice Chicken Soup
-
Prep:
30 min. -
Cook:
25 min. -
Serves:
4-6
Recipes
Recipe tags: chicken base, easy difficulty, main, chicken, stew
Ingredients
| Quantity | Ingredient |
|---|---|
| 4 cups | water |
| 2½ Tbsp | Better Than Bouillon® Reduced Sodium Roasted Chicken Base |
| 1 Tbsp | finely minced shallot |
| 1 | small carrot, peeled and finely shredded (about ¼ cup) |
| ½ tsp | freshly grated lemon peel (optional) |
| Juice of 1 large lemon (about ¼ cup) | |
| 1 Tbsp | dried parsley leaves |
| ¼ tsp | white pepper |
| ⅓ cup | uncooked long-grain white rice, rinsed and drained |
| 1½ cups | cooked, shredded chicken (bite-size pieces) (set aside in refrigerator) |
Directions
-
1
In a soup pot, heat water over medium heat. Whisk in Chicken Base until dissolved.
-
2
Add shallot, carrot, lemon peel and lemon juice, parsley and pepper, stir to combine.
-
3
Bring soup to a boil, stirring occasionally.
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4
Reduce heat to medium-low, add rice and chicken, cover and simmer, until done, about 15-20 minutes, stirring occasionally.
Serve with fresh baked rolls and a mixed green salad.