Chicken & Rice Lemon Soup

Ingredients

• 1 cup cups Cooked shredded chicken
• 1/2 cup Long-grain white rice (uncooked)
• 3 cups Chicken broth
• 1 tbsp Olive oil
• 1/2 medium Yellow onion
• 2 cloves Garlic
• 2 tbsp Lemon juice
• 1 tsp Lemon zest(optional)
• 1/2 tsp Dried oregano
• 2 tbsp Fresh parsley (chopped)
• 1/4 tsp Salt(optional)
• 1/4 tsp Black pepper(optional)

Instructions

1. 1

   Prep (10 minutes): Finely chop the onion and mince the garlic. Zest and juice the lemon; chop the parsley.

2. 2

   Cook (25 minutes): Heat olive oil in a pot over medium heat. Sauté onion for 3–4 minutes until softened, then add garlic and oregano and cook 30 seconds.

3. 3

   Add rice and broth: Stir in the uncooked rice, then pour in the chicken broth. Bring to a gentle boil, then reduce to a simmer and cook 15–18 minutes, stirring occasionally, until the rice is tender.

4. 4

   Finish: Stir in the shredded chicken and simmer 2–3 minutes to warm through. Turn off the heat and brighten with lemon juice (and lemon zest if using). Season with salt and black pepper to taste. Stir in parsley and serve.