Lemon Chicken and Rice Soup
Looking for an easy, cozy, and fresh soup recipe? You’ve come to the right place!
In the past few months, I’ve been very intentional about meal planning and trying new recipes. This soup in particular is surprisingly simple and completely satisfying. It truly is the perfect dinner for late winter and early spring!
The original recipe comes from Mary Smith’s Quick Prep Paleo. I’d highly recommend checking out her cookbook if you’re interested in tasty paleo options! A few of her recipes have become Justman-family staples already.
I made a few personal modifications to her recipe, so below you’ll find my edited version. I hope you enjoy it as much as we do!!
Lemon Chicken and Rice Soup
Ingredients
3 tsp olive oil
2 tsp butter
2 stalks of celery
2 large carrots
1/2 medium purple onion
4 boneless, skinless chicken thighs
7 cups chicken broth
1 tsp thyme
4 tsp sea salt
1 bag frozen cauliflower rice
3 tsp fresh dill
1 lemon squeezed for fresh juice
Lemon slices & parsley for serving
Instant Pot Directions
Thaw chicken in hot water (if frozen).
Chop two celery stalks, two carrots, and 1/2 a purple onion. Mix in a bowl and coat with 3 tsp olive oil. Set pot to “saute” mode and once heated, add veggies with 2 tsp butter. Saute for 2-3 minutes.
Next, add chicken. Lay pieces down side-by-side without overlapping. Then add 7 cups of chicken broth, 4 tsp salt and 1 tsp thyme. Lock the lid, turn the vent to “sealing", press “manual” (check that it’s set to high pressure), and set the timer for 12 minutes.
Let the instant pot gradually release for 10 minutes. Manually release the rest of the pressure. Transfer chicken to plate and shred.
Return chicken to the pot. Set the pot on “saute” mode and add full bag of frozen cauliflower rice, 3 tsp dill, and juice from 1 squeezed lemon. Cook for 3-4 minutes (or until rice is cooked through).
Serve with lemon slices and parsley. And enjoy!!
Stove Top Directions
Follow same saute instructions above in a large stock pot. Once heated for 3-4 minutes, add chicken, chicken broth, salt, and thyme. Bring to a boil, then reduce heat to medium and cook covered for 30 minutes (stirring occasionally). Remove the chicken and shred with two forks. Return to the pot with cauliflower rice, dill, and lemon juice. Cook for 3-4 minutes (or until rice is cooked through). Service with lemon slices and parsley.
