Greek Lemon and Rice Soup
Delicious lemon chicken and rice soup bursting with Greek flavor!
Servings: 8 servings
Calories: 89kcal
Equipment
Ingredients
- 1 teaspoon of olive oil
- 3 medium carrots sliced
- 3 stalks of celery sliced
- 1 medium red onion diced
- 1 teaspoon of dried cilantro
- 1 teaspoon of dried dill
- 8 cups of chicken broth
- ¾ cup of long-grain white rice
- 2 tablespoons of fresh lemon juice
- 1 teaspoon of lemon zest
- 1 teaspoon of salt
- ½ teaspoon of black pepper
- 1 cup of shredded chicken
- Fresh dill to garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the carrots, celery, and red onion and sauté for 5-7 minutes, or until the vegetables are tender and fragrant.
- Add the dried cilantro and dill and stir to combine.
- Stir in the white rice, lemon juice, lemon zest, chicken broth, salt, and pepper. Bring to a boil, reduce the heat to low, cover the pot, and simmer the soup for 18-20 minutes, or until the rice is tender and cooked through.
- Stir in the shredded chicken and cook for an additional 5minutes, or until the chicken is heated through.
- Ladle the soup into bowls and garnish with fresh dill.
Nutrition
Serving: 1g | Calories: 89kcal | Carbohydrates: 10g | Protein: 7g | Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 1224mg | Fiber: 1g | Sugar: 3g