Lemon Chicken & Rice Soup Recipe Is What to Make on Cool Fall Nights by 30Seconds Food

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6 months ago

Lemon Chicken & Rice Soup Recipe Is What to Make on Cool Fall Nights

This lemony chicken and rice soup recipe is inspired by the Greek lemon soup called Avgolemono. Avgolemono has egg, but this delicious soup is eggless. This chicken soup is perfect for cool fall nights with a loaf of crusty bread

You could use boneless chicken breast for this recipe, but the boneless thighs are moister and more forgiving if overcooked. Store any leftover soup in the refrigerator for up to five days.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 65 minutes
Servings: 4


  • 1 pound boneless chicken thighs
  • bay leaves
  • 8 cups water
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 3 ribs celery, sliced
  • 1 large zucchini or yellow squash, diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/2 cup long-grain white rice
  • 2 lemons, juiced
  • chopped fresh parsley, for serving

Here's how to make it: 

  1. Put the chicken, bay leaves and water into a large soup pot. Bring to a boil, reduce heat and gently simmer until chicken is cooked through, about 30 minutes. Remove the chicken to a plate. 
  2. In a skillet, heat the olive oil. Add the onion, carrots, celery, squash, garlic and thyme. Cook until they soften a bit, about 5 minutes. Put the vegetables into the pot with the broth. 
  3. Shred and return the chicken to the pot. Add the rice. Bring to a boil, reduce heat and cook about 20 minutes or until rice is tender.
  4. Add the lemon juice. Season with salt and pepper. Garnish individual bowls with chopped fresh parsley. 

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Related Products on Amazon We Think You May Like:

Soup Pots
Soup Pots $10 & Up
White Rice
White Rice $2 & Up
Bay Leaves
Bay Leaves $3 & Up
Dried Thyme
Dried Thyme $4 & Up
Olive Oil
Olive Oil $4 & Up

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Donna John
This is my kind of soup! Mmm.
DAC Developments
Thanks for sharing Great Recipe!

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