Chicken Lemon Rice Soup
This warm, lemon chicken soup is perfect for a cold night or to nurse a cold.
Servings Prep Time
4 10minutes
Cook Time
40minutes
Servings Prep Time
4 10minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Melt butter in a dutch oven over medium-high heat. Add onion, carrots, and chicken. Saute for about 5 minutes.
  2. Stir in garlic, and cook for one more minute. Pour in broth and water. Squeeze 1 1/2 lemons into broth. Bring to a low boil.
  3. Stir in rice, and continue boiling for 5 minutes. Cover pot, and reduce to simmer for 5-10 minutes longer, until rice is as soft as you’d like.
  4. Remove lid, and stir in spinach. Simmer until spinach is wilted, and then season to taste with salt and pepper.
  5. Serve with additional lemon wedges and sriracha sauce if desired.
Recipe Notes

If you would prefer to use non-instant rice, reduce the amount to 3/4 cup Simmer rice for the amount of time called for on the package (typically 20 minutes for white rice or 40 minutes for brown rice).

Adapted from Lemon Chicken Soup II by Marlee at AllRecipes.com