Description
Enjoy the irresistible flavors of this Lemon and Turmeric Chicken and Rice Soup, featuring tender chicken, zesty lemon, and earthy turmeric, perfect for a quick and comforting meal.
Ingredients
- Olive Oil
- Small Onion (diced)
- Carrots (2 large, sliced)
- Celery (3 medium stalks, chopped)
- Fresh Garlic (3 cloves, minced)
- Chicken Breast (1 pound, trimmed of excess fat)
- Dry Brown Rice (3/4 cup, rinsed)
- Chicken Broth (8 cups)
- Greek Yogurt (1/2 cup)
- Lemon (1/2 large)
- Fresh Parsley & Dill (2 tbsp, chopped)
- Turmeric (1 tsp)
- Italian Seasoning (1 tbsp)
- Salt & Pepper
Instructions
- Cook the chicken in olive oil until browned, then set aside.
- Sauté onion, carrots, and celery until softened, then add garlic.
- Combine rice, broth, turmeric, seasoning, and return chicken to pot.
- Simmer until chicken reaches 160°F; shred chicken and return to pot.
- Mix in Greek yogurt, lemon juice, parsley, and dill.
Notes
Store leftovers in the refrigerator for up to three days or freeze for up to three months.
Add water or broth when reheating if the rice has absorbed too much liquid.
Customize by adding your favorite vegetables or herbs.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg