Life gets busy, doesn't it? Between work, family, and everything else, finding the time to cook healthy meals can feel like a Herculean task. I get it. There are days when the thought of spending hours in the kitchen makes me want to order takeout. But what if I told you that you could enjoy a delicious, homemade meal without sacrificing your precious time? This Lemon Chicken and Rice Soup is a hug in a bowl, and it's perfect for meal-prepping. Imagine coming home after a long day and having a comforting, flavorful soup ready in minutes. No fuss, no stress, just pure culinary satisfaction. It’s also great if your under the weather. My grandma use to always make this soup when I was sick. Ahh, good times. It’s time for me to pass on the family recipe to you.
This soup is not only incredibly easy to make, but it's also packed with nutrients. Chicken and rice provide a hearty base, while lemon adds a zesty brightness and a boost of vitamin C. Carrots, celery, and onions contribute essential vitamins and minerals. And let's not forget the fresh herbs, which are loaded with antioxidants and flavor. This isn't just soup; it's a wellness powerhouse. What does this mean for you? It means you can nourish your body and soul without spending hours in the kitchen. It means you can have a healthy, delicious meal ready whenever you need it. And it means you can take control of your health, one bowl of soup at a time. It all makes sense, right?! Let’s dive in!
Required Equipments
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Ladle
- Storage containers
Lemon Chicken and Rice Soup Meal Prep: Frequently Asked Questions
Lemon Chicken and Rice Soup Meal Prep
A comforting and flavorful Lemon Chicken and Rice Soup, perfect for meal-prepping and busy weeknights. This easy recipe is packed with nutrients and zesty lemon flavor, offering a healthy and delicious homemade meal.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, dice the carrots, celery, and onion. Mince the garlic. I like to prep all my veggies at once; it makes the cooking process so much smoother.
- Next, in a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced carrots, celery, and onion. Cook until the vegetables start to soften, about 5-7 minutes. Don't rush this step; well-sautéed veggies build a great flavor base. Trust me, its worth it.
- Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic; burnt garlic can ruin the whole dish. I’ve learned this the hard way, believe me.
- Pour in the chicken broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes.
- Add the chicken breasts to the pot. Make sure they are fully submerged in the broth. Simmer for about 15-20 minutes, or until the chicken is cooked through. The internal temperature should reach 165°F (74°C).
- Once the chicken is cooked, remove it from the pot and shred it with two forks. Set aside.
- Add the rice to the pot and cook according to package directions, usually about 15-20 minutes. If the rice absorbs too much liquid, add a little more chicken broth. I prefer my rice slightly al dente; it holds up better in the soup.
- Stir in the shredded chicken, lemon juice, and lemon zest. Season with salt and pepper to taste. Adjust the seasoning as needed; everyone's taste buds are different.
- Finally, stir in the fresh parsley and dill. These fresh herbs add a burst of brightness and freshness. I highly recommend using fresh herbs if you can; they really elevate the soup.
- Ladle the soup into bowls and serve hot. Garnish with extra parsley or dill, if desired. Enjoy!
📝 Notes
- For a richer flavor, use homemade chicken broth.
- Add a pinch of red pepper flakes for a little heat.
- Store leftovers in airtight containers in the refrigerator for up to 4 days.
🍎 Nutrition
Calories: 320 kcal
Protein: 25 g
Fat: 10 g
Carbohydrates: 35 g
Fiber: 2 g
Calcium: 50 mg
