Serve up a heaping bowl of this soup with some toasted bread or a side salad for a beautiful winter meal. I made it the last time we had a cold going around the house and it sure was comforting. If you’re looking for a new spin on this classic soup, then I highly recommend you give this lemon-y version a try. It’s bound to be love at first sip!
2 tablespoon olive oil
1 yellow onion, diced
4 cloves garlic, minced
1 ½ cups chopped carrots
1 ½ cups chopped celery
Salt to taste
2 teaspoon lemon pepper
2 quarts chicken broth
⅔ cup uncooked long grain white rice
1 bay leaf
1 teaspoon oregano
2 cups cooked shredded chicken
2 tablespoons fresh lemon juice
Preparation
In a large pot, heat olive oil and then add onion, carrots, and celery. Cook for 3-4 minutes then add garlic. Season with salt and lemon pepper, and continue cooking until tender.
Add broth, rice, bay leaf, and oregano and stir to combine. Cover and reduce heat to low. Simmer for 15 minutes, then add the shredded chicken and lemon juice.
Cook for an additional 5-8 minutes or until rice is fully cooked.
Remove bay leaf and serve warm. Season with more lemon pepper if desired.
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