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In the realm of comforting dishes, few can rival the heartwarming embrace of a hearty soup. Zesty Lemon Chicken and Rice Soup stands out as a vibrant option that not only warms the body but also tantalizes the taste buds with its bright citrus notes and savory ingredients. This recipe is particularly perfect for busy weeknights or a cozy weekend meal, delivering nourishment and delight in every spoonful. The combination of tender chicken, wholesome rice, and fresh vegetables creates a symphony of flavors that is both satisfying and uplifting.

Zesty Lemon Chicken and Rice Soup

Discover the comforting delight of Zesty Lemon Chicken and Rice Soup, a vibrant dish perfect for any occasion. This recipe combines tender chicken thighs, wholesome brown rice, and fresh vegetables, all elevated by the refreshing touch of lemon. Ideal for busy weeknights or cozy weekends, this soup is not only flavorful but also packed with nutrition. Learn how to create this heartwarming bowl of goodness that will warm you from the inside out and nourish your body with every spoonful.
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs

1 cup uncooked brown rice

6 cups chicken broth

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon black pepper

1/2 teaspoon salt (or to taste)

Juice of 2 large lemons

Zest of 1 lemon

2 tablespoons olive oil

2 cups fresh spinach, chopped

Fresh parsley, chopped (for garnish)

Instructions
 

Brown the Chicken: In a large pot, heat the olive oil over medium heat. Once hot, add the chicken thighs and cook for approximately 5-7 minutes on each side, or until they develop a nice golden-brown color. Once browned, remove the chicken from the pot and set it aside on a plate.

    Sauté the Vegetables: In the same pot, add the diced onion, carrots, and celery. Cook for about 5 minutes, stirring frequently, until the vegetables soften. Add in the minced garlic and sauté for an additional minute until it becomes fragrant.

      Incorporate Rice and Broth: Add the uncooked brown rice along with dried thyme, oregano, black pepper, and salt. Pour the chicken broth into the pot, stirring well to combine all the ingredients. Increase the heat to bring the mixture to a boil.

        Cook the Chicken: Once the soup is boiling, reduce the heat to low. Place the browned chicken thighs back into the pot, ensuring they are submerged. Cover the pot and let it simmer for 30-35 minutes, or until the rice is fully cooked and the chicken is tender.

          Shred the Chicken: Carefully remove the chicken thighs from the pot and place them on a cutting board. Allow them to cool slightly, then shred the chicken into bite-sized pieces using two forks. Return the shredded chicken to the pot.

            Add Lemon and Spinach: Stir in the fresh lemon juice and lemon zest, giving the soup a bright flavor. Add the chopped spinach and allow the soup to simmer for an additional 5 minutes, or until the spinach is wilted and vibrant.

              Serve the Soup: Taste the soup and adjust seasoning if necessary. Ladle the piping hot soup into bowls and sprinkle with freshly chopped parsley for a lovely finish. Enjoy your zesty and comforting bowl of soup!

                Prep Time, Total Time, Servings: 15 min | 50 min | Serves 6