Warm oil over medium heat in a large pot. Add cubed chicken and cook for about 3-4 minutes. 1 tablespoon olive oil, 1 1/2 pounds boneless skinless chicken breasts
Then add onions, celery, and carrots and cook for another 3-4 minutes. 1 cup chopped yellow onions, ½ cup chopped celery , 1 cup chopped carrots
Add in garlic, herbs and seasonings. Cook and stir for an additional 30 seconds before pouring in chicken broth and rice. Bring soup to a gentle boil and allow to cook for 15 minutes or until the rice is tender. 1 1/2 teaspoons minced garlic, 1 teaspoon dried basil, 1 teaspoon dried oregano, ½ teaspoon dried leaf thyme, 1 teaspoon salt, ½ teaspoon ground black pepper, 8 cups chicken stock, ¾ cup white rice
Mix in the peas, fresh lemon juice and basil. Stir well, then serve.1 cup frozen peas, ½ cup fresh lemon juice, 2 tablespoons chopped basil
Notes
Garnish this delicious soup with fresh parsley or fresh thyme if desired.Want a creamy chicken lemon rice soup? Add 1/2 cup heavy cream of coconut milk for a creamy texture.Store leftover soup in an airtight container in the fridge for up to 4 days. The soup will thicken as it sits, but is still great the next day.Refer to the article above for more tips and tricks.The calories shown are based on the soup serving 6, with 1 serving being 1/6 of the soup. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **