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Lemony Chicken Rice Soup


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  • 1 tablespoon cooking oil
  • 3/4 pound boneless skinless chicken breast, cut in strips
  • 1 cup chopped onion
  • 1 cup thinly sliced carrot
  • 1 clove garlic, minced
  • 5 cups chicken stock
  • 1/4 cup long-grain rice
  • 1 teaspoon grated lemon peel
  • 2 cups lightly packed fresh spinach leaves, chopped
  • 1 tablespoon lemon juice



Step 1

Heat oil in large saucepan on medium-high. Add chicken. Cook for about 4 minutes, stirring often, until no longer pink. Remove chicken to plate using slotted spoon.

Reduce heat to medium. Add next 3 ingredients. Cook for about 10 minutes, scraping any brown bits from bottom of pan, until onion and carrot start to soften.

Add next 3 ingredients. Add chicken. Bring to a boil. Reduce heat to medium-low. Simmer, partially covered, for about 20 minutes, stirring occasionally, until rice is tender.

Add spinach and lemon juice. Stir. Cook for about 5 minutes, stirring occasionally, until spinach is wilted.


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