Lemony Chicken and Rice Soup

For the Lemon Chicken

1 and 1/4 pounds skinless, boneless chicken breast
2 and 1/2 Tablespoons olive oil
2 Tablespoons lemon juice
1 teaspoon garlic powder
3/4 teaspoon salt
3/4 teaspoon ground black pepper

For the Rice

1 cup long grain white rice
1/2 teaspoon salt
Water (check your package instructions to see how much water is called for)

For the Lemony Chicken and Rice Soup

2 tablespoons olive oil
3 large carrots, peeled and diced
2 stalks celery, diced
1 large onion, finely diced
6 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
8 cups chicken stock (or chicken bone broth)
1 cup water
2 bay leaves
1/3 cup fresh lemon juice
1/4 cup to 1/2 cup fresh dill, chopped
1/3 cup finely grated Parmesan cheese

For the Lemon Chicken

Preheat oven to 375 degrees(F). In a small bowl combine the olive oil, lemon juice, garlic powder, salt and pepper; whisk well to combine.
-Place chicken breast in a small baking dish and drizzle with marinade, toss well to ensure both sides are well coated.
-Place in the oven and bake for 28 minutes, or until the chicken is cooked through, flipping at the halfway point.
-Cool slightly, then – using two forks or your hands – shred the chicken into small chunks. Set aside.

For the Rice:
Cook rice according to package instructions. Once cooked, fluff and remove from heat. Set aside until needed.
For the Lemony Chicken and Rice Soup


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