Lemon Rice Chicken Soup

30 Min.
30 Min.
4-6
Ingredients
cups cooked, shredded chicken (bite-size pieces) (set aside in refrigerator)
1½ cups cooked, shredded chicken (bite-size pieces) (set aside in refrigerator)
4
cups of water
4 cups of water
tablespoons of Better Than Bouillon® Reduced Sodium Roasted Chicken Base
2½ tablespoons of Better Than Bouillon® Reduced Sodium Roasted Chicken Base
1
tablespoon finely minced shallot
1 tablespoon finely minced shallot
1
small carrot, peeled and finely shredded (about ¼ cup)
1 small carrot, peeled and finely shredded (about ¼ cup)
½
teaspoon freshly grated lemon peel (optional)
½ teaspoon freshly grated lemon peel (optional)
Juice of 1 large lemon (about ¼ cup)
Juice of 1 large lemon (about ¼ cup)
cup uncooked long-grain white rice, rinsed and drained
⅓ cup uncooked long-grain white rice, rinsed and drained
1
tablespoon dried parsley leaves
1 tablespoon dried parsley leaves
¼
teaspoon white pepper
¼ teaspoon white pepper
Directions
  1. In a soup pot, heat water over medium heat. Whisk in Chicken Base until dissolved.
  2. Add shallot, carrot, lemon peel and lemon juice, parsley and pepper, stir to combine.
  3. Bring soup to a boil, stirring occasionally.
  4. Reduce heat to medium-low, add rice and chicken, cover and simmer, until done, about 15-20 minutes, stirring occasionally.
Serve with fresh baked rolls and a mixed green salad.

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