A little while before the holidays, Cancy and I were both feeling a little under the weather. When you feel under the weather, nothing tastes better than chicken soup. We wanted something a little different though. I found this lemon chicken rice soup on JoElen’s page and knew it was the one.
This came together super fast and we were able to use what we had on hand. Give this a shot next time you’re not feeling that great and it will make you feel much better.
Lemony Chicken & Rice Soup
2 tablespoons extra virgin olive oil
3-4 cloves garlic, minced
1/2 large onion, diced
1/2 celery, finely diced
1/2 cup carrot, finely diced
4 bone-in chicken thighs, cut in half
1 cup long grain rice
6 cups chicken stock or broth
1/4 cup lemon juice
2-3 tablespoons heavy cream
1/2 cup frozen peas
In a dutch oven, add the oil and warm up over medium high heat. When the oil is hot, add the garlic, onion, celery, and carrot. Cook until softened.
Add the chicken and brown slightly and then add rice. Stir to toast the rice for a minute or two.
Add the chicken stock and lemon juice to the pot. Bring to a boil and stir. Lower the heat and allow it to simmer until the rice cooks completely. When the rice is cooked, allow it to continue cooking until the rice naturally thickens up the soup.
Add the cream, and frozen peas. Continue cooking until the peas have warmed up and serve.