Description
This lemon chicken and rice soup mix with leeks and vegetables is the ultimate comfort food! Packed with tender chicken, hearty rice, sweet leeks, and a burst of citrus flavor, this soup is both nourishing and delicious. Perfect for a cozy dinner or meal prep, it’s easy to make and can be customized with your favorite grains and veggies.
Ingredients
| Ingredient | Quantity | Substitution |
|---|---|---|
| Chicken (breast or thigh, shredded) | 2 cups | Rotisserie chicken or tofu for a vegetarian option |
| Leeks (white and light green parts) | 2 medium, sliced | Onions or shallots |
| Carrots, diced | 2 medium | Sweet potatoes or parsnips |
| Celery, chopped | 2 ribs | Fennel or bell pepper |
| Garlic, minced | 3 cloves | ½ tsp garlic powder |
| Rice (white or brown) | ¾ cup | Quinoa, farro, or orzo |
| Chicken broth | 6 cups | Vegetable broth for vegetarian version |
| Lemon juice (freshly squeezed) | ¼ cup (about 1 lemon) | Lime juice or white wine vinegar |
| Olive oil | 2 tbsp | Butter or avocado oil |
| Salt and pepper | To taste | Herb salt or miso paste |
| Fresh parsley (chopped) | 2 tbsp | Dill or green onions |
Instructions
- Prepare the Ingredients:
- Rinse and slice the leeks. Peel and dice the carrots. Chop the celery and mince the garlic. Set everything aside.
- Cook the Vegetables:
- Heat 2 tbsp of olive oil in a large soup pot over medium heat. Add the leeks, carrots, and celery, and sauté for 5 minutes until softened. Add the garlic and sauté for 30 seconds.
- Simmer the Chicken:
- Add the chicken (if raw) to the pot and cook for 2-3 minutes. Pour in the chicken broth and bring to a gentle boil. Reduce the heat and let it simmer for 15 minutes or until the chicken is fully cooked.
- Add the Rice:
- Stir in the rice and simmer for an additional 15 minutes or until the rice is tender. If the soup becomes too thick, add extra broth.
- Finish with Lemon and Herbs:
- Remove the pot from heat. Stir in the lemon juice and sprinkle with fresh parsley. Adjust the seasoning with salt and pepper.
- Serve and Enjoy:
- Ladle the soup into bowls, garnish with parsley or lemon zest, and serve with crusty bread or a side salad.
Notes
- This soup is perfect for meal prep! Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.
- To prevent mushy rice when reheating, cook fresh rice separately and add it before serving.
- Feel free to customize the vegetables—zucchini, kale, or spinach work wonderfully as substitutes!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soups, Comfort Food, Dinner
- Method: Stovetop
- Cuisine: Mediterranean, American
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 250
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 45 mg
Keywords: lemon chicken and rice soup mix with leeks and vegetables, chicken soup recipe, healthy chicken soup, gluten-free soup, citrus soup